Jul 14 2026
Restaurants›Siegel's 1941›Fresh Roasted Tom Turkey Recipe

Fresh Roasted Tom Turkey Recipe

Inspired by Siegel's 1941
Time4h
Serves8

Giblet Gravy, Sage Dressing, Mashed Potatoes, Cranberry Sauce, Green Beans Amandine

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Turkey

Giblet Gravy

Sage Dressing

Mashed Potatoes

Cranberry Sauce

Green Beans Amandine

Method

Turkey

  1. 1

    Prepare the Turkey

    Preheat the oven to 325°F (165°C). Rinse the turkey under cold water and pat it dry with paper towels. Rub the turkey inside and out with olive oil, salt, pepper, minced garlic, rosemary, and thyme.

  2. 2

    Roast the Turkey

    Place the turkey in a roasting pan and roast for about 13 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with the pan juices.

  3. 3

    Rest the Turkey

    Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving.

Giblet Gravy

  1. 4

    Prepare the Gravy

    While the turkey is resting, in a saucepan, cook the giblets in water until tender. Chop the giblets and set aside.

  2. 5

    Make the Gravy

    In the same saucepan, melt butter and stir in flour. Gradually add chicken broth, stirring continuously. Add the chopped giblets, salt, pepper, and sage. Simmer until thickened.

Sage Dressing

  1. 6

    Prepare the Dressing

    In a large skillet, melt butter and sauté onion and celery until soft. In a large bowl, combine the sautéed vegetables, cubed bread, chicken broth, sage, salt, and pepper.

  2. 7

    Bake the Dressing

    Spread the mixture in a baking dish and bake at 350°F (175°C) for 30-40 minutes until golden and crispy on top.

Mashed Potatoes

  1. 8

    Cook the Potatoes

    Boil the peeled and cubed potatoes in salted water until tender, about 20 minutes. Drain and return to the pot.

  2. 9

    Mash the Potatoes

    Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper.

Cranberry Sauce

  1. 10

    Cook the Cranberries

    In a saucepan, combine cranberries, sugar, and water. Bring to a boil and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes.

Green Beans Amandine

  1. 11

    Cook the Green Beans

    Blanch the green beans in boiling water for 3-4 minutes, then drain.

  2. 12

    Sauté the Green Beans

    In a skillet, melt butter, add the green beans and sliced almonds. Sauté for 5-7 minutes, then drizzle with lemon juice before serving.

More from Siegel's 1941