Roast Turkey with Wild Rice Stuffing

READY IN: 4hrs 30mins




  • Dilute the chicken stock with the water.
  • Rinse the wild rice in several changes of cold water and drain.
  • Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
  • Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
  • The cooking time may vary from 35-60 minutes.
  • If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
  • (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
  • Season with pepper and salt, if needed.
  • Let the stuffing cool thoroughly.
  • In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
  • Add the onion, celery and a pinch of salt.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
  • Strain the broth and set aside; you should have about 3 cups.
  • Reserve the turkey gizzard and heart.
  • Meanwhile, preheat the oven to 325 degrees.
  • Spoon the stuffing into the check and neck cavities of the bird.
  • Fold the neck skin over the stuffing and secure with skewers.
  • Truss the bird with twine.
  • Season the turkey liberally with salt and pepper and rub the butter all over.
  • Wrap any leftover stuffing in a foil packet.
  • Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
  • Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
  • Ten minutes before the roasting time is up, add the turkey liver to the pan.
  • The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
  • Transfer the turkey to a warm platter, reserving the liver.
  • Let the bird rest for 30 minutes before carving.
  • Heat the extra stuffing in the oven for about 25 minutes.
  • Meanwhile, make the gravy.
  • Pour all the juices into a large measuring cup.
  • Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
  • Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
  • Whisk in 1 cup of the reserved turkey broth until smooth.
  • Whisk in the remaining broth and simmer until thickened.
  • Degrease the remaining juices in the measuring cup and stir them into the gravy.
  • Chop the gizzard, heart and liver finely and stir into the gravy.
  • Season with salt and pepper.
  • Pour into a warmed gravy boat and serve alongside the carved turkey.