Roast Young Tom Turkey Recipe
with Stuffing, Gravy & Cranberry Sauce
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Ingredients
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Turkey & Basic Seasoning
Stuffing
Gravy
Cranberry Sauce
Finishing & Serving
Method
Turkey & Basic Seasoning
- 1
Preheat and prep turkey
Preheat the oven to 325°F (165°C). Remove neck and giblets from the turkey cavity and reserve for stock or discard. Pat the turkey thoroughly dry inside and out with paper towels.
- 2
Season and butter under skin
In a bowl, combine softened butter with 1 tbs kosher salt, 1 tsp black pepper, chopped thyme leaves (from half the sprigs), and minced 2 garlic cloves (reserve remaining). Gently loosen the breast skin and spread half of the herb butter under the skin over the breasts. Rub remaining butter over the skin and legs. Season the cavity lightly with salt and pepper and tuck remaining thyme and rosemary sprigs, smashed garlic cloves, and halved lemon inside the cavity.
- 3
- 4
Roast
Roast the turkey at 325°F (165°C). Estimate 13–15 minutes per pound for an unstuffed turkey; if stuffed add 15–20 minutes total. Roast until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer and juices run clear. Baste with pan juices every 45 minutes if desired.
- 5
Rest
Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and rest 30–45 minutes before carving to allow juices to redistribute. Reserve pan drippings for gravy.
Stuffing
- 6
Sauté vegetables
While the oven preheats or during the first hour of roasting, melt 4 tbs unsalted butter in a large skillet over medium heat. Add chopped onion, celery, and carrot and cook until softened and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute more.
- 7
Combine with bread and herbs
In a large bowl, combine the day-old bread cubes with the sautéed vegetables. Stir in chopped sage and thyme, beaten egg, 1.5 cups warm chicken or turkey stock, 1 tsp salt, and 1/2 tsp black pepper. Toss until mixture is evenly moistened but not soggy. Add more stock 1/4 cup at a time if too dry.
- 8
Stuff or bake separately
If stuffing the turkey cavity, loosely pack the mixture into the cavity just before roasting; do not overpack (the center of stuffing should reach 165°F when the turkey is done). Alternatively, transfer stuffing to a buttered 9x13" baking dish, cover with foil and bake at 350°F (175°C) for 35–40 minutes, removing foil for the last 10 minutes to brown the top.
Gravy
- 9
Separate fat and juices
After removing the turkey, pour pan drippings through a fine-mesh strainer into a fat separator or a measuring cup. Let the drippings sit briefly so fat rises; skim off and reserve about 3 tbs of fat for the gravy (use additional butter if needed to reach 3 tbs). Measure out 1 cup strained drippings (add stock if less).
- 10
Make roux
Place a medium saucepan over medium heat. Add the 3 tbs fat and whisk in 3 tbs all-purpose flour. Cook, whisking constantly, for 2–3 minutes until the roux is golden and smells nutty but not burnt.
- 11
Deglaze and simmer
Slowly whisk in 2 cups chicken or turkey stock and optional 1/2 cup white wine, scraping any browned bits from the roasting pan into the liquid. Add 1 cup strained pan drippings (or adjust with stock), and bring to a gentle simmer. Add 2 sprigs fresh thyme. Simmer 6–10 minutes until slightly thickened.
- 12
Finish and season
Remove thyme sprigs. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust as needed). If gravy is too thick, whisk in up to 1/2 cup warm stock to reach desired consistency. Strain again if you prefer an extra-smooth gravy.
Cranberry Sauce
- 13
Cook cranberries
Combine 12 oz fresh cranberries, 1 cup granulated sugar, 1/2 cup orange juice, 1 tsp orange zest, 1/4 tsp ground cinnamon, and 1/8 tsp salt in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer.
- 14
Simmer and cool
Simmer, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 10–12 minutes. Remove from heat and let cool to room temperature; it will thicken further as it cools. Transfer to a serving bowl or refrigerate until ready to serve.
Finishing & Serving
- 15
Carve turkey
After the turkey has rested, remove twine and transfer to a cutting board. Carve the turkey by removing legs and thighs, slicing breast meat across the grain, and arranging on a warmed platter. Spoon any accumulated juices from the resting board over the slices.
- 16
Serve with stuffing, gravy, and cranberry sauce
Rewarm stuffing if baked separately. Pour gravy into a warmed gravy boat and garnish with chopped parsley. Serve carved turkey with stuffing, cranberry sauce on the side, and additional gravy.