Roast Turkey With Herbed Bread Stuffing and Giblet Gravy
- Ready In:
- 3hrs 50mins
- 14 lbs turkey, neck and giblets reserved for making stock
Herbed Bread Stuffing
- 3⁄8 cup unsalted butter
- 1⁄4 cup chicken broth
- 1⁄4 cup water
- pan juices, reserved from turkey
- 4 cups turkey giblet stock
- 1⁄4 cup all-purpose flour
- fresh sage sprig, garnish
- fresh rosemary sprig, garnish
- fresh thyme sprig, garnish
- Make turkey giblet stock and herbed bread stuffing.
- Preheat oven to 425°F.
- Rinse turkey inside and out and pat dry.
- Season with salt and pepper inside and out.
- Loosely fill neck cavity with some of stuffing.
- Fold neck skin under body and fasten with a small skewer.
- Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
- Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
- Secure wings to body with small skewers if desired for a nicer appearance.
- Put turkey on a rack set in a flameproof roasting pan.
- Roast turkey in middle of oven 30 minutes.
- Melt 1/2 stick butter.
- Reduce oven temperature to 325°F and pour melted butter over turkey.
- Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
- Transfer turkey to a heated platter and keep juices in pan.
- Remove skewers and discard string.
- Transfer stuffing from cavities to a serving dish and keep warm, covered.
- Let turkey stand at least 30 minutes and up to 45.
- Increase temperature to 375°F
- Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
- Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
- Skim fat from pan juices and reserve 1/4 cup fat.
- Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
- Add to remaining 3 cups stock and bring to a simmer.
- Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
- Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
- Stir in additional juices from turkey platter and season gravy with salt and pepper.
- If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).
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