Roast Turkey with Herbed Potato Stuffing Grace Foods Creative Cooking Christmas Series

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Perfect for Thanksgiving!!! Chef Kenrick Stewarts really gets into the details of how to make a really good Roast Turkey so if you follow him well, you’re sure to have a delicious Turkey!


Category: Meat/Poultry/Seafood
Preparation time: 40 min
Cooking or Baking time: 3h 10 min
Serves: 10 people
• 1 large Turkey
• 1/2 cup Grace White Vinegar
• 12 cups water
• 1 large onion, chopped
• 1 tablespoon ginger, chopped
• 5 cloves garlic, chopped
• 2 stalks escallion, chopped
• 6 whole pimento berries
• 2 teaspoons salt
• 1/4 cup Grace Vegetable Oil
• 2 cups chicken stock
• 2 tablespoons Grace Vegetable Oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1/4 cup celery, sliced
• 1 cup carrot, diced
• 2 cups sweet potato, diced and blanched
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup green sweet pepper, diced
• 1/2 cup yellow sweet pepper, diced
• 1 teaspoon rosemary
• 1 teaspoon basil
• 1/2 cup chicken stock
• 1 1/2 cups orange juice
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1/4 cup water

1. Clean turkey in a mixture of vinegar and water and set aside in a large bowl.
2. Combine chopped onion, ginger, garlic, escallion, pimento berries, salt, vegetable oil and chicken stock in a blender. Blend for about 30 seconds or until mixture becomes smooth.
3. Pour mixture over the turkey and rub over the surface, under the skin and in the cavity of the bird. Cover with plastic wrap and place in the refrigerator to marinate for about 12-24 hours.
4. Hold the tips of both legs together and tie with butcher’s cord. Insert a long metal skewer in the turkey where the leg joins the thigh through the tip of the breast and through the other leg. Fold the skin at the neck backwards.
5. Place turkey in a roasting pan and put to bake in a preheated oven 180°C/350°F for about 40 minutes. Reduce the flame to 160°C/325°F and continue roasting for about 2-2 1/2 hours. Baste occasionally.

6. Heat vegetable oil and use to saute chopped onion, garlic and celery. Add carrots, sweet potato, salt, black pepper, green and yellow peppers, rosemary, basil and chicken stock, mix well and cook for 5 minutes.
7. Spoon the stuffing into the cavity of the turkey once it is finished baking.

8. Put orange juice to boil and add sugar and mix to dissolve.
9. Combine cornstarch and water, mix well and add to the boiling mixture stirring constantly until the mixture thickens. Use to glaze turkey.