Best 5 Roast Turkey With Spicy Chorizo Stuffing Recipes

CARIBBEAN TURKEY WITH SPICY CORNBREAD & CHORIZO STUFFING

Steps:

• For the marinade, mix the tamarind paste with 3 tablespoons of boiling water, crush the allspice berries, zest and juice the orange, finely grate half the nutmeg, pick the thyme leaves and roughly chop the bay. Combine these and all the remaining marinade ingredients in a bowl or dish that's large enough to hold the turkey.
• Place the turkey in the dish and rub the marinade all over. Cover with clingfilm. If you don't have a large enough container, transfer the turkey to a large plastic bag and pour the marinade over it. Refrigerate to marinate overnight.
• For the spicy cornbread, preheat the oven to 220ºC/gas 7. Line the base and sides of a 24cm x 24cm baking dish with greaseproof paper and grease the paper. Peel and chop the onion, drain the sweetcorn, deseed and finely chop the Scotch bonnet, then melt the butter. Heat the oil in a pan, add the onion and cook over a medium heat for 3 to 5 minutes until softened. Transfer to a bowl, allow to cool, then add the corn and chilli.
• In a separate bowl, combine the flour, polenta, baking powder, sugar and 1 teaspoon sea salt, then stir in the onions. Stir in the milk and melted butter until combined.
• Pour the mixture into the prepared baking dish and cut off any excess paper with scissors. Bake for 35 to 40 minutes, until golden brown. Remove from the oven and cool in the pan. You can cook the bread the day before you eat and store in an airtight container.
• For the stuffing, peel and roughly chop the onion and garlic, deseed and finely chop the Scotch bonnet, skin and roughly chop the chorizo and roughly chop the spicy cornbread. Drain and roughly chop the peppers, pick and roughly chop the coriander leaves, pick the thyme leaves and roughly chop the bay. Heat the oil in a large pan over a medium heat. Add the onion, scotch bonnet and chorizo and cook for 8 to 10 minutes. Transfer to a large bowl and let cool then mix in all the stuffing ingredients.
• For the rum butter, put all ingredients in a food processor and blitz until combined. Chill until ready to use.
• Preheat the oven to its highest temperature. Remove the turkey from the fridge and place on a large board (reserve the marinade for basting). Carefully pack as much of the stuffing into the neck cavity as you can fit. Take some small metal skewers and pierce the skin on either side to close the cavity and keep the stuffing in. Put the remaining stuffing in a lightly greased baking dish and set aside in the fridge.
• Halve the carrots lengthways, peel and slice the clementines, and halve the orange. Peel and cut the onions into wedges, and roughly chop the celery. Put the carrot, fruit, onion and celery in a large roasting tin then place the turkey on top. Rub the rum butter all over the turkey, season well, then brush with some marinade and place in the oven. Cook for 8 to 10 minutes at the highest heat then reduce the heat to 180ºC/gas 4, cover the turkey with foil and roast for 35 to 40 minutes per kilo, basting with the marinade every 30 minutes.
• Remove the foil during the last hour of cooking so the skin gets crisp, and baste more frequently. You can use a meat thermometer to check if it's cooked - insert into the thickest part of the breast; the turkey is ready when it registers 72ºC. Add the tray of stuffing to the oven for the last 15 minutes of cooking time, and bake while the turkey rests (45 minutes in total).
• Transfer the turkey to a board (reserve the pan juices), and brush off some of the blackened marinade to reveal the bronzed skin. Cover with 2 layers of foil and 2 tea towels and rest for at least 30 minutes.
• Chop the kale and boil in salted water for 5 minutes, till tender. Drain, reserving some of the water. Finely slice the chilli and peel and finely slice the garlic. Heat the oil in a pan over a medium heat, add the chilli and garlic and sauté for 3 to 5 minutes. Add the kale, stir well then transfer to a serving bowl.
• Next, make the gravy. Remove the excess fat from the reserved pan juices, then place the pan on a medium heat and stir. Add the flour and stir for a few minutes then add the rum, tomato paste and a little of the kale's cooking water. Reduce the heat to low and simmer for 8 to 10 minutes or until beginning to thicken. Strain into a jug.
• Transfer the turkey to a serving platter, and transfer the extra stuffing to the open cavity. Carry to the table, carve and serve slices with stuffing, kale, gravy. Delicious served with mashed potatoes.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

ROAST TURKEY WITH STUFFING AND GRAVY

Steps:

• In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
• Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

EASY ROAST TURKEY WITH APPLE STUFFING

Steps:

• Preheat oven to 325.
• Place onion, apple and half lemon in turkey cavity- reserve other half of lemon-put some of it in neck cavity if desired Place turkey breast side down on oiled rack in roasting pan.
• Sprinkle with salt and pepper.
• Roast uncovered for 2 hours, basting with pan juices occasionally.
• Wearing clean oven mitts or my preference disposable latex gloves, turn turkey breast side up Squeeze remaining lemon half over turkey breast and cover with bacon.
• Roast basting occasionally about another 2 hours or until done with meat thermometer Giblet stock.
• While turkey roasts place all ingredients in medium saucepan.
• Bring to boil over medium heat.
• Reduce heat and simmer for 1 hour partly covered.
• Strain and add liquid to gravy.
• Apple Stuffing.
• Cook bacon in skillet, until crisp and set aside.
• Add onion, celery and garlic to skillet and cook until soft-set aside.
• In large bowl, combine, bacon, onion, celery, garlic and lemon juice.
• Add bread cubes, apple, egg, parsley and spices.
• Spoon into greased baking dish.
• Cover with foil and cook in oven along with turkey for 30 minutes.
• Stir, add some juices from turkey and cook uncovered until golden brown.

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY

Steps:

• Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
• Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
• Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
• Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
• Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
• Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
• Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
• Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
• Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
• When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
• Test-Kitchen Tips:
• •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
• •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
• •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
• •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
• •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
• •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
• •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
• •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.