Marinade Time (meat)
- 24-48 hours
- 45-60 minutes
- Wet Rubz Santa Maria Style Marinade
- Whole 12-14 lb. Organic Diestal Turkey
- 4 cups Sourdough Croutons (from a 1 lb. Sourdough loaf with crust removed)
- 2 Tb. Extra Virgin Olive Oil
- 1 Yellow Onion
- 4 ribs Celery
- 2 large Carrots (peeled)
- 1 bunch Fresh Sage
- 3/4 lb. Sunchokes (peeled) (*aka: Jerusalem Artichokes)
- 12 cloves Garlic
- 4 cups Organic Chicken Broth
- 3 Tb. Butter
- 2 Eggs lightly beaten (room temperature)
- 1 cup cooking White Wine
- Salt and Pepper to taste
Prep Turkey and make Stuffing
- After de-frosting, marinade Turkey inside and out. Rub 1 bottle of Wet Rubz Santa Maria marinade on the whole turkey and inside cavity. Separating the meat from the skin, rub marinade between the skin and breast. Keep marinated Turkey in glass bowl covered with plastic wrap in refrigerator for 24 – 48 hours. The longer, the better!
- Spread Bread Crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in salt, and pepper.
- Dice Yellow Onion & put in small bowl.
- Dice Celery & Carrots – place in medium sized bowl. Finely chop Sage & cut peeled Sunchokes into about nickel size pieces & add to bowl. Mince 12 cloves of Garlic & add to bowl.
- Heat Olive Oil in a 12-inch heavy skillet over moderate heat (do not let oil smoke). Add Onions – cook & stir occasionally, until Onions are softened, about 8 to 10 minutes. Add Celery, Carrot, Sage, Sunchoke & Garlic mixture, stirring occasionally. Cook about 5 – 8 minutes, until Onions are translucent & Carrots are softened.
- Add White Wine, continue to cook, stirring occasionally until liquid is reduced by ½.
- Add Chicken Broth and bring to a simmer for 5 minutes.
- Add Butter to vegetable mixture. Stir until Butter has melted and mixed with vegetable mixture.
- Pour vegetable mixture over Croutons in a large bowl and let rest for 10 minutes while the moisture is absorbed.
- Add lightly beaten Eggs to mixture and stir well.
Note: Stuffing can be assembled (but not baked) 2 days ahead -chill & cover. Bring to room temperature before baking.
Roasting the Turkey
Pre-heat oven to 350 degrees
- Take Turkey out of refrigerate and let rest to room temperature.
- Stuff cavity of the bird loosely with stuffing mixture.
- Tie drumsticks together with string.
- Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- Place Turkey on a rack in a roasting pan, cover bird with foil and place into a preheated 350 degree oven.
- Uncover the bird after 2 hours and finish cooking until thermometer reads 155-160 degrees, about 1-3/4 more hours.
- Remove Turkey from oven cover in foil & let rest for 30 minutes.
- Carve and serve with other family favorites such as: potatoes, green beams, yams, and traditional gravy.
Note: total roasting time for turkey is approximately 20 minutes per pound.
Serves 6-8 adults
Created by Chef Shea Ohlott