Name: Affäres Roasted Tom Turkey Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ea Whole Tom Turkey; 2 tbs Salt; 1 tbs Black Pepper; 1 cup Olive Oil; 4 sprigs Fresh Rosemary; 4 sprigs Fresh Thyme; 2 cups Butternut Squash, diced; 2 ea Apples, diced; 4 cups Bread cubes (stale or toasted); 1 ea Onion, chopped; 2 stalks Celery, chopped; 1 cup Dried Cranberries; 2 cups Vegetable Broth; 1 tbs Sage, dried; 1 tsp Salt; 1 tsp Black Pepper; 1 cup Unsalted Butter; 2 cups Heavy Cream; 1 cup Flour; 1 tsp Salt; 1 tsp White Pepper; 1 lb Brussels Sprouts, halved; 6 slices Bacon, chopped; 2 tbs Olive Oil; 3 cloves Garlic, minced; 1 tsp Salt; 1 tsp Black Pepper; 2 lbs Potatoes, peeled and quartered; 1 cup Flour; 1 ea Eggs

Method

Roasting the Turkey

1
Prepare the Turkey
Preheat the oven to 325°F (165°C). Remove any giblets from the turkey cavity. Pat the turkey dry with paper towels.
2
Season the Turkey
Rub the turkey all over with olive oil, then season generously with salt and black pepper. Stuff the cavity with rosemary and thyme.
3
Roast the Turkey
Place the turkey on a rack in a roasting pan. Roast in preheated oven for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). Baste with pan juices every 30 minutes.
4
Rest the Turkey
Once done, remove from the oven and let the turkey rest for at least 20 minutes before carving.

Preparing the Stuffing

5
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and celery, and cook until softened, about 5 minutes.
6
Add Squash and Apples
Stir in the diced butternut squash and apples. Cook for another 10 minutes until the squash is tender.
7
Combine with Bread and Broth
In a large bowl, combine the sautéed mixture with bread cubes, dried cranberries, sage, salt, and pepper. Pour in the vegetable broth and mix until well combined.
8
Stuff the Turkey
Use the stuffing to fill the turkey cavity before roasting. Any leftover stuffing can be baked separately.

Making the Velvet Cream Sauce

9
Make the Roux
In a saucepan, melt the butter over medium heat. Add the flour, whisking continuously for about 2 minutes until it turns a light golden color.
10
Add Cream
Gradually whisk in the heavy cream. Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
11
Season the Sauce
Add salt and white pepper, stirring to combine. Remove from heat and set aside.

Preparing Brussels Sprouts

12
Cook Bacon
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
13
Sauté Brussels Sprouts
In the bacon fat, add olive oil and Brussels sprouts. Sauté for about 8-10 minutes until they begin to brown.
14
Add Garlic and Seasoning
Stir in minced garlic, salt, and pepper. Cook for an additional 2-3 minutes until garlic is fragrant.
15
Add Bacon
Return the cooked bacon to the skillet, tossing to combine. Remove from heat.

Making Potato Dumplings

16
Boil Potatoes
In a large pot, boil the quartered potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
17
Mash Potatoes
Mash the potatoes until smooth. Allow to cool completely.
18
Combine Ingredients
Mix in flour, egg, salt, and nutmeg until a dough forms. If too sticky, add more flour.
19
Shape Dumplings
Form the dough into small balls (about 1 inch in diameter).
20
Cook Dumplings
Bring a pot of salted water to a boil. Drop in the dumplings and cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon.

Roasted Tom Turkey Recipe

Ingredients