Chef Tim's Roasted Turkey & Mashed Potatoes

The Inn At New Town Farm
Presented by Chef | Activist Tim Groody

How To Cook A Turkey and Mashed Potatoes

Roasted Turkey

1 12-14# turkey

½ # carrots

1 yellow onion

3 ribs celery

4 sprigs rosemary and thyme

2 bay leaves

2 heads garlic

1 cup flour

3 qt chicken stock

Remove turkey from packaging.  Remove all giblets.  Sprinkle the cavity of the turkey with salt and pepper.  Cut 1 head of garlic in ½ and stuff into the cavity with the herbs.  Wash carrots and celery, peel onion and cut each into 1 inch chunks.  Place the vegetables in a roasting pan.  Place the turkey on top.  Cut remaining head of garlic in ½ and place in the pan.  Roast turkey at 350* for about 2 – 2 ½ hours.  1 hour for every 6 pounds.  Use a thermometer to check temperature.  The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people.  After 40 minutes in the oven sprinkle flour around the pan.  1n 15 minutes add 2 cups stock.  Keep add in stock every 15-20 minutes.  Do not let it dry out.  When turkey is done remove from the pan and let rest for 20 minutes before carving.  Place the roasting pan on the stove.  (if the roasting pan is not metal transfer gravy to a metal pot.  Glass or ceramic can crack on the stove)  Bring to a boil and scrape all of the drippings free.  Season and add more stock for more gravy or to thin.  Add cornstarch mixed with a little water to thicken if needed.  Finish gravy with a sprig of rosemary or thyme 3 minutes before straining.  Serve and Enjoy!!!!!

Mashed potatoes (Serves 8-10) (about ½ of a potato per person)

4 large potatoes

1 stick of butter removed from the refrigerator 15 minutes before needed

¾ cup ½ and ½ or milk

8 cloves garlic (optional)

Peel and cut potatoes in 4 pieces.  Cover with water and bring to a boil with the garlic.  Simmer until soft.  Not firm and not mush.  Drain and return to the pot and place on the stove over low heat to dry or pour on a sheet pan and dry in a 350* oven for 5 minutes.  Mash in a food mill, ricer or with a mixer.  Add butter to hot potatoes and mix until melted and incorporated.  Add heated cream or milk in 3 stages.  You may not need all or you may need more depending on the potatoes.  Whisk in and season with salt and pepper.  Do not over mix.  If making by hand use a whip to mix.  Serve and Enjoy!!!!!