Roast Turkey With Corn Bread Stuffing and Giblet Gravy
- Ready In:
- 5hrs
- Ingredients:
- 29
- Serves:
-
12
ingredients
-
Turkey
- 4 quarts water
- 1 cup coarse salt
- 18 lbs turkey, neck and giblets reserved for Giblet Broth
- 1 cup butter, cut into pieces, room temperature
- 1⁄4 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 2 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
- 1 tablespoon grated orange peel
- 1 teaspoon grated lemon peel
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
-
Corn Bread Stuffing
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- chopped turkey neck meat and giblets reserved from giblet broth
- 3 hard-boiled eggs, finely chopped
- 3 tablespoons brandy
-
Giblet Broth
- 2 tablespoons butter
- neck and giblets reserved from 18-pound 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
- leek (white and pale green parts only)
- 8 parsley sprigs thyme
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 2 whole cloves
- 1⁄4 teaspoon whole black peppercorn
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 1 1/2 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; saute until brown, about 10 minutes.
- Using slotted spoon, transfer neck and giblets to plate.
- Add carrots, onion and celery to pot.
- Saute 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 1 1/2 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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