The Fuller Family
Thanksgiving Cookbook
The Country Living Kitchen
žŽŽ COUNTRYLIVING.COM / NOVEMBER 2019
Seasoned Roasted
Turkey
WORKING TIME 30 minutes
TOTAL TIME 3 hours, 25 minutes
MAKES 8 servings, with leftovers
1 (12- to 14-pound) turkey,
thawed if frozen
6 sprigs rosemary, divided,
plus more for garnish(^1) / 2 recipe uncooked Fresh Herb
Stuffing, recipe at right, optional
2 tablespoons olive oil
1 tablespoon no-salt
Bell’s Seasoning
Kosher salt
2 small onions, quartered
2 large carrots,
cut into 2-inch pieces
2 stalks celery,
cut into 2-inch pieces
1 head garlic, halved crosswise
(^3) / 4 cup chicken stock
Clementines, for garnish
Preheat oven to 375°F. Remove
giblets and neck from turkey; reserve
neck and discard giblets. Pat turkey
dry with paper towels. Stuff 4 sprigs
rosemary into the main cavity, then fill
with herb stuffing mixture, if desired.
Tie legs together with kitchen twine.
Tuck wing tips underneath body.
Combine oil, Bell’s Seasoning, and
1 teaspoon salt in a bowl. Rub all
over turkey. Place turkey neck, onions,
carrots, celery, garlic, and remaining
2 sprigs rosemary in a large roasting
pan. Top with a roasting rack and then
turkey.
3. Roast until an instant-read
thermometer inserted into the thickest
part of the thigh registers 165°F,
2 1 / 2 to 3 hours. (Add stock to pan if
vegetables begin to scorch and cover
turkey loosely with foil if it browns
too quickly.)
4. Carefully tilt turkey to empty
juices from the cavity into the pan.
Transfer turkey to a cutting board;
loosely cover with foil and let rest for
at least 25 minutes. Reserve pan
and its contents for White Wine and
Rosemary Gravy recipe. Carve
turkey and garnish with rosemary
and clementines.White Wine and
Rosemary Gravy
WORKING TIME 25 minutes
TOTAL TIME 25 minutes
MAKES 3 1 / 2 cups
Reserved pan and contents from
Seasoned Roasted Turkey recipe
1 cup dry white wine
2 cups chicken stock
4 tablespoons (^1 / 2 stick) unsalted
butter(^1) / 3 cup all-purpose flour
2 sprigs rosemary
Kosher salt and freshly ground pepper
Discard vegetables, rosemary, and
neck from the reserved roasting
pan. Strain pan drippings into a 4-cup
measuring cup (or fat separator). Let
stand until fat rises to the top, 4 to
6 minutes. Spoon off and discard fat,
if desired.
Place the empty roasting pan across
two stove burners. Add wine and cook
over medium-high heat, scraping up
any brown bits, 1 to 2 minutes. Add
to the pan juices. Add enough stock
to make 4 cups liquid total.
3. Melt butter in a large saucepan
over medium heat. Add flour and
cook, whisking, until deep brown, 4 to
5 minutes. Gradually whisk in liquid.
Bring to a boil. Add rosemary, reduce
heat, and simmer, stirring occasionally,
until thickened, 8 to 12 minutes.
Season with salt and pepper. Strain
just before serving.Fresh Herb Stuffing
WORKING TIME 25 minutes
TOTAL TIME 50 minutes
MAKES 8 to 10 servings
3 tablespoons olive oil,
plus more for pan
1 loaf country bread, cut into(^1) / 2 - inch pieces (about 12 cups)
2 medium onions, chopped
Kosher salt and freshly
ground black pepper
4 stalks celery, chopped
3 cups chicken stock
1 cup fresh flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves
2 large eggs, beaten