Traditional turkey with non-traditional stuffing

The size of turkey is of course depending on the number of people we are cooking for… So the choice is on yours… For this Thanksgiving we choose the one – about 22lbs – so I would say “gold standard”.
It is very important – from my point of view – the right salt down and pack. Otherwise the meat is not so great tasting… It is necessary to count with plenty of time for slow de-frosting (for this size of turkey I would recommend 3 days in the fridge). Put the salt on the turkey during the first day of defrosting and inside you can salt the next day by checking. In this time it is necessary to check on the quantity of stuffing as well. Every turkey is different and in the present time turkey are mostly “meet breed” – so the hole inside is quite small.
With the same importance as defrosting it is necessary to pay attention for roasting. Turkey this size will need at least 6 hours or roasting and consequential basting so your final product is nice aureate and crunchy. Nothing worse then rubber or bloody turkey…
For those, they didn’t try (as I had no idea couple of years ago too) making great soup from bones and leftovers after Thanksgiving turkey, I would more then recommend to try it. Recipe will of course follow.

Ingredients:

1 turkey
4 apples (best some sour and hard variety, remove core and cut into pieces)
1 cucumber (cut into 1/2 inch slices)
1 handful of dry apricots (cut into slices)
giblets can be use for broth preparation (for basting can be prepare broth as well from a cube)
1 handful of cashew
2 tbsp flour (can be use rice flour) – for thickening of gravy
1 cup of water
salt

Directions:

1. Apples, cucumber and apricots cut into pieces and mix in a bowl. Stuff the turkey and event.sew the inlet.
  
2. In the same time prepare the broth for basting (from giblets or cube).
3. Roast the turkey in the oven for the first 2 hours covered by aluminum foil (180°C/350°F) and then just uncovered for 3-4 hours. Baste regularly every 30 minutes.

4. When the turkey is aureate and crunchy, put it on the side and let about 30 minutes resting prior serving. In the mean time prepare the gravy from dripping. Today’s combination will be with cashews. Macerate them for 10 minutes in warm water and then mix with the water in the blender until milky and smooth consistency. Then add 2 tbsp rice flour and 1 cup of cold water and mix for half a minute. This mixture add to dripping and boil shortly. Check the taste and add event. more salt (but usually not necessary).
 
5. Slice meat and serve. The best way is preparing buffet like choices so everyone can get his / her best combination of meat, mashed potatoes, dressings and vegetables. Don’t forget cranberry sauce or jell-O…