Barley-Stuffed Turkey With Brandy And Cranberry Gravy Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.In a large skillet, melt the butter over medium heat. Add the onions and celery and cook until softened, about 5 minutes.
• STEP 3.Add the barley, thyme, sage, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring occasionally.
• STEP 4.Remove the skillet from the heat and let the mixture cool slightly.
• STEP 5.Stuff the turkey cavity with the barley mixture, being careful not to overstuff.
• STEP 6.Place the stuffed turkey on a rack in a roasting pan. Brush the turkey with melted butter and season with salt and pepper.
• STEP 7.Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C).
• STEP 8.While the turkey is roasting, prepare the brandy and cranberry gravy. In a saucepan, combine the turkey drippings, brandy, cranberry sauce, and chicken broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
• STEP 9.In a separate bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the saucepan, stirring constantly. Cook for an additional 2 minutes, or until the gravy has thickened.
• STEP 10.Remove the turkey from the oven and let it rest for 20 minutes before carving. Serve with the brandy and cranberry gravy.

Cooking Tips

• Make sure to rinse the barley before cooking to remove any excess starch.
• If the turkey starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
• For a richer flavor, you can add some chopped mushrooms to the barley stuffing.
• To check if the turkey is cooked, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165°F (74°C).

Storage and Serving

• Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat the turkey in the oven at 325°F (165°C) until warmed through.
• The brandy and cranberry gravy can be stored in the refrigerator for up to 1 week. Reheat on the stovetop, stirring occasionally, until heated through.