Directions:
- 1. Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.
- 2. Preheat oven to 325°F. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper. Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.
- 3. Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.
- 4. Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
- 5. Raise the oven temperature to 350°F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180°F. The temperature at the thickest part of the breast should be 160°F. The juices should run clear when the thigh is pricked with a small knife.
- 6. Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
- 7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly. Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10 minutes, stirring, until gravy has thickened. For a thinner gravy, add more broth. Adjust seasonings; heat before serving.
- Per 4-ounce serving: 230 calories, no carbohydrates, 32 g protein, 10 g fat, 95 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.5 Kcal (3385 kJ) | ||
| Calories from fat | 344.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.3g | 59% | |
|---|---|---|---|
| Cholesterol | 386.41mg | 129% | |
| Sodium | 812.87mg | 34% | |
| Potassium | 1213.75mg | 26% | |
| Total Carbs | 3.76g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 112.73g | 225% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.4mg | 30% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 138.25 Kcal (579 kJ) | ||
| Calories from fat | 58.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 59% | |
|---|---|---|---|
| Cholesterol | 66.07mg | 129% | |
| Sodium | 138.99mg | 34% | |
| Potassium | 207.54mg | 26% | |
| Total Carbs | 0.64g | 1% | |
| Sugars | 0.18g | 4% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 19.28g | 225% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.9mg | 30% | |
| Calcium | 12.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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