Main
Recipes
Main Ingredients
Meat and Poultry
turkey
Roast Turkey with Corn Bread Stuffing and Giblet Gravy Recipe

Roast Turkey with Corn Bread Stuffing and Giblet Gravy Recipe

Posted by

Rate It!

Roast Turkey with Corn Bread Stuffing and Giblet Gravy

Add your photo!

Ingredients

Count

Nutrition

1672

Calories

Comments Print recipe

Ingredients:

Serving

4 quarts water
1 cup coarse salt
1 18- lb turkey ; neck and giblets reserved
1 cup (2 sticks) butter, cut into pieces, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tbsp chopped fresh thyme or 1 tbsp dried
1 tbsp grated orange peel
1 tsp grated lemon peel
3/4 tsp salt
3/4 tsp pepper
corn bread stuffing
6 tbsp (3/4 stick) butter
6 tbsp all purpose flour
chopped turkey neck meat and giblets reserved from giblet broth
3 hard-boiled eggs, finely chopped
3 tbsp brandy
2 tbsp (1/4 stick) butter
neck and giblets reserved from 18-lb turkey (discard liver, if desired)
1 1/2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped celery
5 cups water
1 cup dry white wine
2 3- inch pieces leek (white and pale green parts only)
8 parsley sprigs
2 tsp chopped fresh thyme or 1 tsp dried
2 bay leaves
2 whole cloves
1/4 tsp whole black peppercorns

Directions:

For turkey: Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
For gravy: Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
For Giblet Broth: Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1671.63 Kcal (6999 kJ)
Calories from fat	998.89 Kcal
		% Daily Value*
Total Fat	110.99g	171%
Cholesterol	718.66mg	240%
Sodium	10398.25mg	433%
Potassium	1769.51mg	38%
Total Carbs	14.41g	5%
Sugars	4.11g	16%
Dietary Fiber	2.2g	9%
Protein	153.9g	308%
Vitamin C	14mg	23%
Vitamin A	1mg	34%
Iron	8.7mg	48%
Calcium	202.7mg	20%

Amount Per 100 g
Calories	125.3 Kcal (525 kJ)
Calories from fat	74.87 Kcal
		% Daily Value*
Total Fat	8.32g	171%
Cholesterol	53.87mg	240%
Sodium	779.42mg	433%
Potassium	132.64mg	38%
Total Carbs	1.08g	5%
Sugars	0.31g	16%
Dietary Fiber	0.17g	9%
Protein	11.54g	308%
Vitamin C	1.1mg	23%
Vitamin A	0.1mg	34%
Iron	0.7mg	48%
Calcium	15.2mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pumpkin Apple Soup

Bacon, diced, Butter, Red apples, diced, Carrot, chopped and 11 more..
Seafood Medley

Baby squid, Milk, Olive oil, Minced, garlic cloves and 21 more..
Seafood Stew

Chowder clams (quahogs) or 1 cup minced clams plus 2 to 3... and 14 more..
Turkey Broth

Turkey necks and wings , cut into 3- to 4-inch pieces and 7 more..
Veal Soup

Butter or 2 tbsp margarine and 17 more..
Hearty Oxtail Soup

Butter, Oxtails or meaty beef shanks, Sliced carrots and 13 more..
Maggie's Minestrone Soup

Butter, Olive oil, Carrots, diced, Onion, chopped and 13 more..
Olive Garden Minestrone Soup

Minced celery, Minced onion, Minced carrot, Butter and 16 more..
30 Minutes Shrimp And Sausage Gumbo

Butter, Flour, Green pepper, chopped, Onion, chopped and 12 more..
Bistro Braised Chicken

Butter, divided, Bone-in chicken thighs, skinned and 12 more..
Layered Fruit Salad

Orange juice, Lemon juice, Brown sugar, Grated orange peel and 9 more..