Summer time has come and gone and here in our home we have been busy testing our latest products, the Turkey Blend and Pumpkin Spice! Stay tuned over the next few weeks as we release some recipes for you to enjoy with your family this fall. Today we will start with the essentials for your upcoming Thanksgiving dinner; Traditional Stuffing, Roast Turkey and Turkey Gravy.
2 tbsp butter or margarine
1 medium onion, diced
3 stalks celery, diced
½ tbsp B.O.B.S. Turkey Blend
1 ½ cups chicken stock
10 slices white bread, cubed into ½ inch pieces
1. In a medium saucepan over medium heat, melt the butter.
2. Add onion, celery, and seasoning. Stir occasionally until celery has softened.
3. Add chicken stock, bring to a boil and then lower heat. Simmer for 10 minutes.
4. Place cubed bread into a large bowl and add chicken stock mixture to bread. Stir until combined.
5. Stuffing is now ready for the turkey.
- Use whichever chicken stock you have on hand or mix water with 1 tbsp of chicken base.
- If you want to have extra stuffing for dinner, double the recipe and place the extra stuffing in a baking dish lined with parchment paper. Cover the dish with foil and bake in the oven with the turkey at 325°F for 45 minutes.
10 lb turkey (see notes below)
1 batch Traditional Stuffing (see previous recipe)
1 ½ tbsp B.O.B.S Turkey Blend
1 cup hot water
1. Preheat oven to 425°F and move the oven rack to the bottom of the oven.
2. Place turkey on the cutting board and fill the cavity with the Traditional Stuffing. If there is leftover stuffing, fill the neck area and then pull the skin over to cover it.
3. Place the turkey into a large roasting pan and then season the outside of the turkey evenly with B.O.B.S. Turkey Blend.
4. Add the water to the bottom of the pan and then cover the turkey with parchment paper and a lid.
5. Place turkey into the oven for 30 minutes.
6. After 30 minutes, turn the oven down to 325°F for 1 hour.
7. After 1 hour, take the lid off and baste the turkey with the liquid from the bottom of the pan.
8. Using a digital thermometer, check the temperature in the leg and the thickest part of the breast. The temperature will read 170°F when it is fully cooked.
9. If the turkey is not cooked, put the parchment paper and lid back on and return it to the oven. Repeat steps 7 and 8 until the thermometer reads 170°F.
10. When cooked, remove the parchment paper and lid. Return the turkey to the oven for 30 minutes uncovered to brown.
11. Place the turkey onto a cutting board, cover with foil and allow to rest for 30 minutes.
12. Carve and serve with the stuffing and gravy.
- Be sure to wash your turkey with cold water inside and out, draining afterwards.
- Always wash and sanitize cutting board, sink and utensils that are contaminated with raw turkey.
- Baste the turkey often to keep it moist.
1L turkey or chicken stock
1 tsp B.O.B.S. Turkey Blend
½ cup flour
Few drops gravy colouring (optional)
1. Remove the cooked turkey from the roasting pan and then place the pan over two stove top burners over medium heat.
2. Add the turkey stock and B.O.B.S. Turkey Blend to the pan. Bring to a slow boil.
3. Slowly add flour to the stock while whisking to avoid lumps.
4. Whisk in the gravy colour if using.
5. Turn down heat and allow to simmer for 20 minutes, stirring occasionally.
6. Serve with the turkey and stuffing.
- Water with 1 tablespoon of chicken base will also work if you don’t have turkey or chicken stock.
- After carving your turkey, save the bones to make a turkey stock. The turkey stock can be frozen and used later to make this recipe.
- Gravy colouring is available in the spice section of a grocery store. It comes in handy to keep the brown colour of gravy without using turkey stock or a brown roux.
That’s all for now. As always, we would love your feedback about these recipes.