We love talking turkey around here. For the longest time, I was hesitant to make a turkey because it seemed so overwhelming. If you are like me, you are looking to simplify your holidays and look for easy and delicious Sunday Supper recipes. This Straight Talk Easy Turkey recipe will wow the family for a special occasion or for a delicious Sunday Sunday. I even enjoy making a turkey and slicing it up for easy #weekdaysupper meals. It really is that simple.
I knew right away that MAD HUNGRY FAMILY by Lucinda Scala Quinn would become a family favorite cookbook. You know, it has 120 easy recipes to feed the whole crew. Not only that, it has recipes that are perfect for feeding boys. With four children, 3 of them being boys and football players, it had my attention right away. I fell in love with this author after reading this interview with Lucinda Scala Quinn and I couldn’t wait to cook from this cookbook.
Want your own copy of Mad Hungry Family – 120 Essential Recipes to Feed the Whole Crew? Make sure to scroll down and click on the rafflecopter to enter the lucky draw.
- One whole turkey, patted dry
- 2 tablespoons coarse salt
- 1 teaspoon freshly ground black pepper
- 6 cups Fig and Pancetta Stuffing or Basic Bread Stuffing (page 220), optional
- If unstuffed
- 1 orange, halved
- 1 lemon, halved
- 1 small yellow onion, quartered
- 1 head garlic, halved
- 6 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 tablespoon olive oil
- 4 cups chicken broth or water, warmed
- ½ cup milk
- 2 tablespoons all-purpose flour
- Preheat the oven to 425°F with the rack in the lower third of the oven. Season the cavity of
- the turkey with 1 tablespoon of the salt and ½ teaspoon of the pepper. Stuff the cavity with
- stuffing or the orange, lemon, onion, garlic, and herbs. Tie the legs with twine and transfer the
- turkey to a rack set inside a roasting pan. Rub the skin with the oil and season with the
- remaining 1 tablespoon salt and ½ teaspoon pepper.
- Pour 2 cups of the broth into the roasting pan and transfer to the oven. Roast the turkey for
- minutes, then reduce the oven temperature to 350°F. After the first hour of roasting, baste
- the turkey every 30 minutes. (Tent the turkey with foil if the skin becomes a deep golden brown
- before the turkey is cooked.) Roast until a meat thermometer inserted into the thigh joint
- registers 160°F. (If roasting a 12-pound bird, check the temperature after 1½ hours. A
- -pounder should take 2½ to 3 hours; a 20-pounder 4½ to 5. A stuffed bird will be on the
- longer side.) Remove the turkey from the oven and transfer to a carving board. Let the turkey
- rest for at least 20 minutes.
- Meanwhile, place the roasting pan on the stovetop over medium-high heat. Add the
- remaining broth to the pan drippings and bring to a simmer. Combine the milk and flour in a jar
- with a tight-fitting lid and shake vigorously to combine. Whisk the milk mixture into the gravy
- and simmer, whisking continuously, until the gravy thickens slightly, about 2 minutes.
- Carve the turkey and serve with gravy.
For the next two weeks, 10 Sunday Supper tastemakers will be sharing Mad Hungry Family recipes for Weekday Supper. Here’s the line up:
Monday – Straight-Talk Turkey from Family Foodie
Tuesday – HamJam Cheddar Puffs from Renee’s Kitchen Adventures
Wednesday – Chocolate Hazelnut Orange Potstickers from Grumpy’s Honeybunch
Thursday – Squash Gnocchi from Dizzy Busy and Hungry
Friday – Thanksgiving Leftover Pie from Meal Planning Magic
Monday – Fig and Pancetta Stuffing from My Life Cookbook
Tuesday – Yorkshire Pudding from A Kitchen Hoor’s Adventure
Wednesday – Buttery Spiced Poached Pears from April GoLightly
Thursday – Upside-down Apple Tart from Alida’s Kitchen
Friday – Princely Potatoes from Crazed Mom
And we’ll be giving away 10 copies to our readers as part of a social media campaign sponsored by Workman Publishers. Links to Mad Hungry Family are affiliate links.
Follow this awesome author on her social channels. You will not be sorry. Her inspiration and recipes are amazing!
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.