Roasted Turkey with Sausage-and-Wild Mushroom Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup butter or margarine, softened |
1 tablespoon dried thyme, crushed |
1 (14- to 16-pound) turkey |
1 tablespoon salt |
1 tablespoon pepper |
sausage-and-wild mushroom stuffing |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
1/2 cup dry white wine |
1/4 cup all-purpose flour |
1 (16-ounce) carton half-and-half |
1/2 teaspoon soy sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
garnish: fresh sage |
Directions:
1. Combine butter and thyme, mixing well.
2. Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water, and pat dry. Loosen skin from breast without detaching it; carefully spread butter mixture under skin. Rub outside of turkey evenly with 1 tablespoon salt and 1 tablespoon pepper.
3. Spoon 4 cups Sausage-and-Wild Mushroom Stuffing into turkey; truss turkey, and tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird. Place turkey, breast side up, in a large roasting pan; rub with 2 tablespoons soy sauce and oil.
4. Bake at 375° for 2 1/2 hours or until meat thermometer inserted into turkey thigh registers 180° and stuffing registers 165°, shielding turkey with aluminum foil after 1 hour and basting with pan juices every 30 minutes.
5. Cook giblets and neck in boiling water to cover 45 minutes or until tender. Drain, reserving 1 cup broth. Coarsely chop neck meat and giblets; chill.
6. Transfer turkey to a serving platter, reserving drippings in pan. Remove and discard fat from drippings; pour 1/4 cup drippings into a heavy saucepan. Stir wine and reserved broth into roasting pan, stirring to loosen particles.
7. Place 1/4 cup drippings over medium heat. Add flour, and cook, whisking constantly, until browned. Gradually add wine mixture and half-and-half; cook mixture, whisking constantly, until bubbly. Stir in neck meat and giblets, 1/2 teaspoon soy sauce, salt, and pepper; simmer, stirring often, to desired thickness. Serve gravy with turkey. Garnish, if desired.
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