Our Favorite Way to Roast a Turkey might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 867 calories, 95g of protein, and 40g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parsley, corn bread-sausage stuffing, turkey, and a few other things to make it today.
Instructions
1
The day before serving, prepare the giblet broth (set aside the liver for another use).
Ingredients you will need
Broth
Liver
2
Place all the broth ingredients in a heavy saucepan and add water to just cover. Bring to a boil, reduce the heat, and simmer until the giblets are tender, skimming any foam that rises to the surface, about 1 hour. Strain the broth over a bowl, reserving the giblets, turkey neck, and chicken backs; discard the vegetables. You should have about 3 cups of broth.
Ingredients you will need
Turkey Necks
Vegetable
Whole Chicken
Broth
Water
Equipment you will use
Sauce Pan
Bowl
3
When it is cool enough to handle, shred the meat from the turkey neck and chicken backs, discarding any skin. Finely chop the giblets.
Ingredients you will need
Turkey Necks
Meat
4
Mix the meats and giblets together, cover, and refrigerate until needed.
5
Preheat the oven to 325F.
Equipment you will use
Oven
6
On serving day, prepare the turkey: Rinse the turkey well inside and out, and pat it dry with paper towels.
Ingredients you will need
Whole Turkey
Equipment you will use
Paper Towels
7
Remove any excess fat.
8
Squeeze the orange halves inside the body and neck cavities.
Ingredients you will need
Orange
9
Sprinkle the cavities with paprika, salt, and pepper. Stuff the cavities loosely with the stuffing, using about 3 cups for the neck and 8 cups for the body. Close with turkey lacers or sew closed with a large needle and heavy thread. Tie the legs together with kitchen string.
Ingredients you will need
Stuffing
Paprika
Pepper
Whole Turkey
Salt
Equipment you will use
Kitchen Twine
10
Rub the turkey all over with the butter and sprinkle with paprika, salt, and pepper.
Ingredients you will need
Paprika
Butter
Pepper
Whole Turkey
Salt
Dry Seasoning Rub
11
Place the turkey, breast side up, on a rack in a large ovenproof roasting pan.
Ingredients you will need
Whole Turkey
Equipment you will use
Roasting Pan
12
Pour 2 cups of the reserved giblet broth into the bottom of the pan, and cover the turkey loosely with aluminum foil. Cover the remaining broth and refrigerate it.
Ingredients you will need
Whole Turkey
Broth
Equipment you will use
Aluminum Foil
Frying Pan
13
Place the turkey in the oven and roast for 1 hours.
Ingredients you will need
Whole Turkey
Equipment you will use
Oven
14
Remove the foil and roast the turkey, basting with the pan juices every 30 minutes, for 2 hours.
Ingredients you will need
Whole Turkey
Equipment you will use
Aluminum Foil
Frying Pan
15
Raise the oven temperature to 350F and roast until an instant-reading thermometer inserted into the thickest part of the thigh reads 180F, another 1 to 1 hours. The temperature in the deepest part of the breast should read 160F. The juices should run clear when the thigh is pricked with a small sharp knife.
Equipment you will use
Kitchen Thermometer
Knife
Oven
16
Remove the turkey, place it on a platter, and let it rest about 20 minutes, loosely covered with aluminum foil. Reserve the juices in the pan.
Ingredients you will need
Whole Turkey
Equipment you will use
Aluminum Foil
Frying Pan
17
Remove the stuffing from the body and neck cavities and cover it with aluminum foil to keep warm.
Ingredients you will need
Stuffing
Equipment you will use
Aluminum Foil
1
Heat the pan juices in the roasting pan over medium heat, scraping up all of the brown bits on the bottom of the pan.
Equipment you will use
Roasting Pan
2
Pour the juices through a gravy separator to remove the fat, or skim the fat off with a metal spoon.
Ingredients you will need
Gravy
3
Pour the defatted juices into a measuring cup.
Equipment you will use
Measuring Cup
4
. Melt the butter in a heavy saucepan over medium heat.
Ingredients you will need
Butter
Equipment you will use
Sauce Pan
5
Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes.
Ingredients you will need
All Purpose Flour
Equipment you will use
Whisk
6
Whisking constantly, slowly pour in 2 cups of the reserved pan juices, and continue whisking until smooth. Bring the gravy to a boil, then reduce the heat to medium low and add the Madeira, thyme, salt, pepper, parsley, and reserved giblet mixture (from Step 2). Simmer, stirring, until the gravy has thickened, about 10 minutes. If you prefer a thinner gravy, add more of the remaining 1 cups giblet broth until the desired consistency is achieved. Adjust the seasonings.
Ingredients you will need
Seasoning
Madeira
Parsley
Pepper
Broth
Gravy
Thyme
Salt
Equipment you will use
Whisk
Frying Pan
7
Transfer the gravy to a gravy boat.
Ingredients you will need
Gravy
Equipment you will use
Gravy Boat
8
. Present the turkey before carving it. Arrange the carved meat on a large decorative platter.
Ingredients you will need
Whole Turkey
Meat
9
Garnish with the fresh sage and serve with the gravy.