You eat with your eyes first, so presentation is an important part of any meal, especially during the holidays. A roast stuffed turkey makes a beautiful centerpiece for any buffet. Serve this stuffed turkey, which as been deboned and stuffed in sections, on a platter with gravy and garnish. Add this to my Recipe Box.
Instructions
1. Let the roast stuffed turkey pieces rest for 15 to 20 minutes after they come out of the oven. This will keep the meat moist and tender.
2. Prepare the gravy for the roasted turkey while it is cooling. Use the pan drippings for extra flavor.
3. Slice the stuffed turkey breasts and thighs into medallions on a cutting board. Make sure your hands are clean before you begin.
4. Arrange the turkey drumsticks and wings on a large serving platter.
5. Place the sliced turkey medallions together on either side of the platter, fanning them out so the stuffing center shows.
6. Pour the gravy into a serving bowl. If you have enough room on the platter, place the bowl in the center. If you don't have enough room just place it next to the platter on the buffet table.
7. Dress up the stuffed turkey with some fresh green parsley and some edible garnish, such as nasturtiums, cranberries, or scallion flowers. Dribble some gravy over the turkey medallions.
Tags: stuffed turkey, enough room, have enough, have enough room, roast stuffed