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Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving Recipe

Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving Recipe

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Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

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Ingredients

Count

Nutrition

3389

Calories

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Ingredients:

Serving

1 vermont or other fresh turkey , about 10 lb, fattened on corn and walnuts, killed 3 days earlier
kosher salt and freshly ground black pepper
1 lemon
1/2 apple
1/2 medium onion
10 sprigs fresh thyme
4 branches fresh rosemary
2 branches fresh sage
10 sprigs italian parsley
4 bay leaves
1/4 cup vegetable oil
trimmings from the turkey
1/2 medium onion
2 stalks celery
1 carrot
2 bay leaves
10 black peppercorns
5 italian parsley stems
6 tbsp unsalted butter
1/4 cup all-purpose flour
4 tbsp all-purpose flour
8 tbsp unsalted butter
1 tsp water
1 large leek, white part only, cut in 1/4-inch dice
3 cups turkey stock
giblets from turkey, finely diced
1 hard-boiled egg, finely diced
salt and freshly ground pepper
country sausage
cranberry relish

Directions:

1. Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
2. Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
3. Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
4. Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
5. Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
6. Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
7. To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
8. Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3388.86 Kcal (14188 kJ)
Calories from fat	199.69 Kcal
		% Daily Value*
Total Fat	22.19g	34%
Cholesterol	61.39mg	20%
Sodium	30547.66mg	1273%
Potassium	8291.87mg	176%
Total Carbs	534.47g	178%
Sugars	434.41g	1738%
Dietary Fiber	1.45g	6%
Protein	215g	430%
Vitamin C	8.2mg	14%
Vitamin A	0.3mg	9%
Iron	82.3mg	457%
Calcium	460mg	46%

Amount Per 100 g
Calories	18.89 Kcal (79 kJ)
Calories from fat	1.11 Kcal
		% Daily Value*
Total Fat	0.12g	34%
Cholesterol	0.34mg	20%
Sodium	170.32mg	1273%
Potassium	46.23mg	176%
Total Carbs	2.98g	178%
Sugars	2.42g	1738%
Dietary Fiber	0.01g	6%
Protein	1.2g	430%
Iron	0.5mg	457%
Calcium	2.6mg	46%

* 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

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