Classic Roast Turkey Recipe

Classic roast turkey recipe.

Turkey cutlets fried in the skillet and served with delicious white wine gravy.
Do you like oven-baked turkey? You may also like this turkey recipe: Turkey-Vegetable Souffle

Oven Baked Turkey Vegetable Souffle Recipe

This turkey recipe is the excellent choice for Thanksgiving Day.

Makes 4 servings

Ingredients: 1 cup (250 ml) skim milk, 3 tablespoons all-purpose flour, 1 small yellow onion, peeled,  2 whole cloves, 1 bay leaf,1/4 teaspoon ground sage, 1/4 teaspoon paprika, 1/4 teaspoon hot red pepper sauce, 1/4 teaspoon salt, 1/8 teaspoon ground nutmeg, 2 large eggs, separated, plus 3 large egg whites, 3/4 cup finely chopped cooked turkey meat, 1/4 cup finely chopped cooked carrots, 1/4 cup frozen tiny peas, thawed and drained
Instructions: Preheat the oven to 400º F (200º C). In a heavy saucepan, combine milk and all-purpose flour. Whisk over low heat. Add onion, cloves and bay leaf. Cook, stirring continuously, until quite thick, for about 5 minutes. Remove milk mixture from the heat. Discard onion, cloves, and bay leaf.

Stir in ground sage, paprika, hot red pepper sauce, salt, and ground nutmeg. Set aside.

In a large mixing bowl, whisk the egg yolks until well blended. Stir in a little of the hot milk mixture, then stir well and pour the mixture back into the saucepan. Stir in cooked turkey meat, carrot, and thawed peas.

In a small mixing bowl, beat the egg whites until stiff but not dry. Gently fold egg mixture into the turkey mixture.

Lightly grease a 1½ quart (1½ L) souffle dish with nonstick cooking spray. Pour in the turkey mixture. Bake, uncovered, in the preheated oven, for about 25 minutes or until puffy and golden.

Turn off the oven. Remove baked turkey souffle from the oven and transfer to a serving platter. Serve hot accompanied by a crisp green salad.

Classic Roast Turkey Recipe

Ingredients

• 4 turkey breast cutlets
• 1/4 tablespoon freshly ground black pepper
• 1 teaspoon dried sage, crumbled
• 1 tablespoon unsalted margarine
• 1 tablespoon olive oil
• 1/3 cup (80 ml) dry white wine

Method