Roasted Turkey Breast And Confit Leg Recipe
With sourdough stuffing, gravy, and cranberry sauce
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Ingredients
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Turkey
Sourdough Stuffing
Gravy
Cranberry Sauce
Method
Preparing the Turkey
- 1
Season the Turkey
Rub the turkey breast and leg with olive oil, salt, pepper, minced garlic, and fresh thyme. Let it marinate for at least 1 hour or overnight in the refrigerator.
- 2
Roast the Turkey
Preheat the oven to 180°C (350°F). Place the turkey in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 75°C (165°F).
Making the Stuffing
- 3
Prepare the Sourdough Stuffing
In a skillet, melt butter and sauté onion and celery until soft. In a large bowl, combine sautéed vegetables with sourdough cubes, chicken broth, parsley, and sage. Mix well and transfer to a greased baking dish.
- 4
Bake the Stuffing
Bake the stuffing alongside the turkey for the last 30 minutes of roasting, until golden brown.
Making the Gravy
- 5
Prepare the Gravy
Once the turkey is done, remove it from the roasting pan and set aside. Add the flour to the pan drippings and cook for 1-2 minutes. Gradually whisk in chicken broth and simmer until thickened. Season with salt and pepper to taste.
