Roast Turkey with Cranberry Sauce

Ingredients:-

· 1 whole turkey

· Butter 100 gm

· Chopped onion 100 gm

· Chopped celery 100 gm

· Crumbled sage, thyme 10 gm

· salt and pepper to taste

· chopped fresh parsley 10 gm

· 1 bay leaf

· Salt and pepper

· Garlic minced 10 gm

· Balsamic vinegar

· Sugar 20 gm

· Cranberry 150 gm

Procedure:-

1. In a skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, and pepper; cook, stirring occasionally, for 10 minutes or until browned

2. Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with running water.

3. Stir together butter, sage, salt, and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.

4. Place turkey, breast side up on a rack in roasting pan. Cover with foil and roast in 325°F oven for about 1.5 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of the thigh reads 185°F. Keep it under a lamp for carving.

5. Meanwhile, in a saucepan, bring chicken stock turkey neck, giblets, onion, and bay leaf to boil, reduce heat and simmer, While cooked turkey rests, skim excess fat from roasting pan whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, Season to taste with salt and pepper. Strain and serve alongside turkey.

6. For cranberry sauce in a small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Put balsamic vinegar; boil for 5 minutes or until reduced now mix together cranberries, sugar, salt, and pepper. Mix into onion mixture; bring to boil and cook, until cranberries are tender and sauce is thick.