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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Present the turkey before carving it. I suggest garnishing it with fresh sage and kumquats. Ingredients:
giblets and neck from the turkey |
1 cup extra giblets |
3 1/2 cups chicken broth |
1 turkey (18 pounds), rinsed |
1 orange, halved |
paprika, to taste |
salt and pepper, to taste |
harvest stuffing |
6 tablespoons softened butter |
pan juices from the turkey |
1/4 cup butter |
1/4 cup flour |
2 tablespoons dry sherry |
1 teaspoon dark molasses |
1 teaspoon dried thyme |
salt and freshly ground black pepper, to taste |
1 tablespoon chopped sage giblet mixture (see step 1) |
Directions:
1. 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. 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. 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. 4. Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
5. 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. 6. Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
7. 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.
8. 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.
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