Angela's Italian Recipe for Stuffed Turkey with Red Onions and Oregano

Stuffed Turkey with Red Onions and Oregano
(Tacchino Ripiene Con Cipolle Rosse e Origano)


Ingredients:

For the Lemon Butter:
1 and 1/2 tablespoons grated lemon zest
2 tablespoons finely chopped oregano
1 and 1/2 sticks unsalted butter, softened
1/2 cup finely chopped shallots (2 large)

For the Turkey:
1 (14-pound) turkey at room temperature 1 hour, reserving neck and giblets for the stock
2 large red onions, each cut into 8 wedges, keeping root ends intact
About 5 cups unbaked sausage and bread stuffing, at room temperature

For the Gravy:
4 cups turkey giblet stock, heated to liquefy (or chicken broth, divided)
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice

For the Garnish:
Oregano sprigs
Lemon wedges

Equipment:
17 by 14-inch flameproof roasting pan with a V-rack
Kitchen string
2-qt measuring cup

Directions:

Prepare the Lemon Butter and Turkey:
Preheat oven to 425°F with rack in lowest position.

Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper.

Rinse turkey inside and out, then pat dry.

Place turkey on rack in roasting pan.

Sprinkle turkey cavities with 1/2 teaspoon salt total.

Starting at large cavity, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin.

Using a tablespoon measure, slide 2 tablespoons butter under skin of each breast half and 1 tablespoon on each drumstick (6 tablespoons total), pushing butter out of spoon with a finger on outside of skin.

Melt remaining lemon butter in a small saucepan over medium heat.

Toss onion wedges with 2 tablespoons melted lemon butter.

Spoon stuffing into large cavity of turkey.

Fold neck skin under body.

Tie drumsticks together with kitchen string and tuck wings under body.

Brush turkey all over with half of remaining melted lemon butter and sprinkle with 1 and 1/2 teaspoons salt and 1 teaspoon pepper.

Roast until skin is golden brown, about 30 minutes.

Reduce oven temperature to 350°F.

Rotate pan 180 degrees.

Brush remaining melted lemon butter over turkey and roast 30 minutes more.

Baste turkey and scatter onion wedges around it.

Roast, basting turkey and rotating turkey 180 degrees every 30 minutes (if pan becomes completely dry, add 1/2 cup water. If skin becomes too dark, loosely cover turkey with foil) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F and stuffing registers at least 165°F, about 2 to 2 and 1/2 hours more (total roasting time: 3 to 3 and 1/2 hours).

Transfer turkey and onions to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).

Prepare the Gravy:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 2 minutes.

Strain through a fine-mesh sieve into 2-quart measuring cup and skim off and reserve fat.

Stir together flour and 6 tablespoons reserved fat (if you don't have enough fat, add butter) in a heavy medium saucepan.

Cook roux over medium heat, whisking, until pale golden, about 3 minutes.

Add pan juices and remaining 3 cups stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking.

Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened to desired consistency, 10 to 12 minutes.

Stir in lemon juice and salt and pepper to taste. Makes 8 servings.