Roasted Stuffed Turkey with Giblet Gravy

Name: Roasted Stuffed Turkey with Giblet Gravy
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 10 servings Salt and freshly ground pepper; 10 servings Wild Mushroom Whole Wheat Stuffing with Tarragon; 8 kilograms turkey—heart, gizzard and liver reserved; 1 liters Turkey Stock; 6 Tbsps unsalted butter, softened; 10 servings Water

Roasted Stuffed Turkey with Giblet Gravy might be just the side dish you are searching for. This recipe covers 58% of your daily requirements of vitamins and minerals. One serving contains 1204 calories, 133g of protein, and 66g of fat. This recipe serves 10. Head to the store and pick up turkey—heart, salt and pepper, mushroom stuffing, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Set the turkey on a rack in a roasting pan and pat dry. Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing. Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper. Loosely tie the legs together with kitchen string.

Ingredients you will need

Salt And Pepper

Mushrooms

Stuffing

Butter

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Roasting Pan

Add 2 cups of water to the pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes. Loosely cover the turkey with a large sheet of foil. 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 16

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Add water to the pan throughout roasting as necessary to keep the pan moistened.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

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. Strain the reduced stock into a heatproof bowl. Finely chop the heart and gizzard.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Bowl

In a small skillet, melt 1 teaspoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes.

Ingredients you will need

Turkey Liver

Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.

Ingredients you will need

Turkey Liver

In a small skillet, melt the remaining 4 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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. Scrape the roux into a bowl.

Ingredients you will need

Peanut Butter

All Purpose Flour

Equipment you will use

Whisk

Bowl

Set a fine strainer over a medium bowl.

Equipment you will use

Sieve

Bowl

Pour the drippings from the roasting pan (there should be about 1 cup of juices) into the strainer and spoon off the fat. Set the roasting pan over 2 burners.

Equipment you will use

Roasting Pan

Sieve

Add the reduced turkey stock and simmer over moderately high heat, scraping up any browned bits from the bottom and side of the pan. Strain the stock into a medium saucepan and add the reserved pan juices from the bowl.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Whisk in the roux and bring to a boil. Simmer the gravy over moderate heat until thickened, about 7 minutes. Stir in the reserved giblets and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Gravy