Roasted Whole Turkey with White Sauce
To stuff a whole turkey, you will need to increase the stuffing and the sauce recipes by one-and-one-half times the amount listed in the recipes.
For a special but uncomplicated meal, I like to start with a Shrimp Tortilla Soup, and serve cooked vegetables such as Carrot and Jicama Sticks or with the turkey.
Ingrediënten
- 1 12- to 14-pound turkey
- 3 large garlic cloves mashed
- 2 teaspoons salt
- ¾ teaspoon ground white pepper
- 2 tablespoons white wine vinegar
- 1½ times quantities of ingredients for stuffing in Yucatán Stuffed Turkey Breast with White Sauce
- 3 cups Yucatán White Sauce or 4½ cups White Sauce with Tomatoes
Instructies
- Trim excess fat from the turkey.
- Make a paste with the garlic, salt, pepper, and vinegar.
- Rub the paste all over the turkey and under the skin.
- Set aside.
- Preheat oven to 450°.
- Prepare the stuffing as instructed in Steps 2 and 3 in the main recipe.
- Stuff the turkey and place on a roasting rack, breast side up.
- Place in the oven and immediately reduce the oven temperature to 350°.
- Roast, basting the turkey occasionally with the pan drippings, about 3½ to 4 hours, until the interior temperature of the thickest part reaches 165° to 170° on an instant-read thermometer and the thigh juices run clear when pierced with the tip of a knife.
- Remove from the oven and let the turkey stand about 10 minutes before carving.
- While the turkey is roasting, prepare the sauce.
- To serve, remove the stuffing and place in a bowl.
- Reheat the sauce.
- Carve the turkey and pour about 1 cup of the sauce over the sliced turkey.
- Pass remaining sauce at the table.
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