Lucia's Roast Turkey with Pan Gravy and Wild Rice Sweet Potato Stuffing

by Lucia Watson, Lucia's Restaurant and Wine Bar

Makes 12-14 servings

Brining the turkey makes for an exceptionally moist and delicious bird, but you can also skip that step and proceed with this or any favorite recipe.

Ingredients

One 12-15 pound turkey

For brine

• 4 gallons water
• 2 bay leaves
• 2 cups salt
• 2 cups sugar
• 1 teaspoon allspice berries
• 2 teaspoons dry thyme

Preparing the turkey

The day before you plan to roast your bird, combine brine ingredients in a large pot and bring to a boil. Then, cool completely. Place the bird in a large kettle and cover completely with the brine. Let soak overnight at 40 degrees F. Discard the brine, then proceed with the recipe.

Seasoning the turkey

• 4 cloves garlic, mashed
• 1/2 pound butter, softened
• 2 teaspoons each, dried thyme and sage
• 2-3 cups chicken broth
• extra chopped onion, carrot and celery and a few herb sprigs

Wash the turkey inside and out and dry with paper towels. Pound garlic into a mash and beat together with butter, salt, pepper, thyme and sage. Gently loosen the turkey skin with your hands and fingers, starting at the neck of the bird, sliding your fingers under the skin over the breast and legs and thighs. Next, rub the bird all over under the loosened skin with the seasoned butter mixture. Prepare the stuffing.

Wild Rice Sweet Potato Stuffing

Ingredients

• 2 tablespoons unsalted butter
• 2 cups coarsely chopped mushrooms
• 2 cups chopped sweet potato (dice 1/2")
• 1 cup chopped onion
• 1 cup fresh bread crumbs
• 1 1/2 cups cooked wild rice
• 1 - 2 cups chicken stock or canned broth
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• freshly ground black pepper, to taste

Preparing the stuffing

Heat the butter in a large pan. Add the mushrooms, sweet potatoes and onion. Cover and cook for 10 minutes. Allow to cool at room temperature.

Transfer the cooled mixture to a large bowl and add all the remaining ingredients. Taste the stuffing and adjust seasoning, adding more salt and pepper or seasoning as desired. Spoon the stuffing into the turkey gently patting it into the cavity. Pin the opening of the turkey closed with a tooth pick or skewer, tie the legs together with kitchen twine and tuck the wings under the body.

For any remaining stuffing, place in a well-buttered casserole, cover with aluminum foil and bake for 20 minutes at 350 degrees F. Uncover and bake 5 minutes more until brown. Serve immediately.

Stuffing and Roasting

• 1/2 stick melted butter for basting

Preheat the oven to 425 degrees F. Spoon the stuffing into the turkey gently patting it into the cavity. Pin the opening of the turkey closed with a tooth pick or skewer, tie the legs together with kitchen twine and tuck the wings under the body.

Place the turkey in a roasting pan and brush with some of the melted butter. Sprinkle some onion, celery and carrots around the base of the turkey and add the herb sprigs and about 2-3 cups of broth or stock to the pan.

Roast the turkey 45 minutes, then turn the oven down to 350 degrees F and roast 2 1/2 hours or until the bird reaches an internal temperature of 170 degrees in the thickest part of the thigh. Baste the turkey every 20 minutes or so with the pan drippings or melted butter. Remove the turkey to a platter and let it rest for at least 20 minutes before you carve it. Meanwhile, make the gravy.

Turkey gravy

For gravy

• 1/2 cup flour
• 2 cups chicken stock
• paprika

Drain any remaining juice from the roasting pan, pour into a bowl and let sit for a minute. Then skim off the fat.

Put about 1/2 cup of the fat into the same turkey roasting pan. Add about 1/3 cup of flour and blend into the fat over medium-high heat until smooth. Just when it starts to brown, add enough broth to make a smooth gravy, about 2 cups. Simmer until thickened and season with salt, pepper and a dash of paprika.