Roasted Stuffed Turkey with Giblet Gravy

  1. Preheat the oven to 375.
  2. Set the turkey on a rack in a roasting pan and pat dry.
  3. Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing.
  4. Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper.
  5. Loosely tie the legs together with kitchen string.
  6. Add 2 cups of water to the pan.
  7. Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes.
  8. Loosely cover the turkey with a large sheet of foil.
  9. Lower the oven temperature to 325 and roast the turkey for about 4 1/2 hours longer, until an instant-read thermometer inserted in the inner thigh registers 165.
  10. Add water to the pan throughout roasting as necessary to keep the pan moistened.
  11. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
  12. Meanwhile, in a medium saucepan, simmer the heart and gizzard in the Turkey Stock over moderately low heat until tender and the stock is reduced to 4 cups, about 45 minutes.
  13. Strain the reduced stock into a heatproof bowl.
  14. Finely chop the heart and gizzard.
  15. In a small skillet, melt 1 teaspoon of the butter.
  16. Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes.
  17. Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.
  18. In a small skillet, melt the remaining 4 tablespoons of butter.
  19. Add the flour and whisk over moderate heat until the roux is the color of peanut butter and has a nutty aroma, about 8 minutes.
  20. Scrape the roux into a bowl.
  21. Set a fine strainer over a medium bowl.
  22. Pour the drippings from the roasting pan (there should be about 1 cup of juices) into the strainer and spoon off the fat.
  23. Set the roasting pan over 2 burners.
  24. Add the reduced turkey stock and simmer over moderately high heat, scraping up any browned bits from the bottom and side of the pan.
  25. Strain the stock into a medium saucepan and add the reserved pan juices from the bowl.
  26. Whisk in the roux and bring to a boil.
  27. Simmer the gravy over moderate heat until thickened, about 7 minutes.
  28. Stir in the reserved giblets and season with salt and pepper.
  29. Spoon the stuffing from the turkey into a bowl.
  30. Carve the turkey and serve with the stuffing and gravy.

reserved, unsalted butter, salt, water, turkey stock, mushroom, allpurpose

Taken from www.foodandwine.com/recipes/roasted-stuffed-turkey-giblet-gravy (may not work)

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