Ingredients: |
Ingredients: GIBLET BROTH:
Neck & giblets from 16-18 lb turkey
4 C water
1 onion chopped
2 celery stalks with leaves
3 fresh parsley sprigs
1 bay leaf
TURKEY:
1 16-18 lb Fresh Turkey
1 T dried rosemary, crumbled
1 tsp ground sage
2 tsp dried thyme, crumbled
1 1/2 tsp salt
1 1/2 tsp freshly ground pepper
1/2 stick butter sliced by teaspoon
1/2 stick butter, melted
GRANDMA DEE'S STUFFING:
1 bag seasoned stuffing cubes
1 bag plain stuffing cubes
2 lbs sage sausage
4-5 stalks celery
3 eggs beaten
1/2 bunch parsley, chopped
1 C water
3 C Giblet Broth
3 Lg onions chopped
4 Lg potatoes, peeled and cubed
salt & pepper to taste
GRAVY:
pan juices reserved from turkey giblet broth
6 T all-purpose flour
3/4 C whipping cream
3 T medium dry Sherry, dry Marsala or Port
salt & freshly ground pepper
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Directions: |
Directions:BROTH: Combine all broth ingredients in a medium saucepan. Bring to a boil, skimming surface. Reduce heat to low, cover partially and cook 2 hours. Strain broth.
STUFFING: Place stuffing mixes in very large bowl. In large heavy skillet, fry sausage, crumbling; add celery and onions and continue frying until onions are translucent and celery tender. Drain lightly and add to bread cubes. Add beaten eggs, cubed potatoes and parsley to stuffing mixture. Moisten with water and broth, add salt and pepper to taste. Toss lightly to mix. Pour 1 more cup of broth over stuffing while baking to keep moist.
TURKEY: Preheat oven to 375º F. Pat turkey dry, inside and out. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity. Slip fingers under skin and loosen. Slide seasonings and thin slices of butter under skin in strategic spots. Don't forget the legs. Fill neck cavity loosely with some of stuffing. Close with skewers. Tuck in wings. Fill main cavity loosely with some of the stuffing. Fold tail in over stuffing. Skewer opening; lace closed with string. Tie legs together if you like. Place turkey breast side up on rack in roasting pan. Brush generously with melted butter. Sprinkle with remaining herbs. Transfer any remaining stuffing to buttered baking dish. Cover with foil and chill.
Roast turkey one hour, basting every 30 minutes with butter. Cover breast with foil. Continue roasting one hour, basting every 15-30 minutes with pan drippings. Uncover breast and continue roasting until thermometer inserted in thickest part of thigh registers 170º F basting occasionally 1- 1 3/4 hours longer depending on the size of the turkey. The more you baste the turkey, the juicier the bird. (Place stuffing in covered dish in oven during the last 40 minutes). Transfer turkey to platter, reserving juices in roasting pan for gravy. Tent turkey with foil and let rest 20 minutes. Continue baking stuffing in dish 20 minutes.
GRAVY: Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 C fat (do not wash roasting pan). Add enough giblet broth to juices to measure at least 3 1/3 C. Pour about 1/2 C into Turkey roasting pan. Set over Med-H heat and bring to a boil, scraping up any browned bits.
Transfer reserved fat to heavy medium saucepan. Add flour and stir roux over Med-Low heat 2 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Add Port and season with salt and pepper. You may have to adjust the amount of roux 1-1 (butter-flour), amount of cream and port if making larger turkey. |
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