Roast Turkey With Herbed Bread Stuffing And Giblet Gravy

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 14 lbs turkey, neck and giblets reserved for making stock
• 3/8 cup unsalted butter
• 1/4 cup chicken broth
• 1/4 cup water
• pan juices, reserved from turkey
• 4 cups turkey giblet stock
• 1/4 cup all-purpose flour
• fresh sage sprig, garnish
• fresh rosemary sprig, garnish
• fresh thyme sprig, garnish

Recipe

• 1 make turkey giblet stock and herbed bread stuffing.
• 2 roast turkey:.
• 3 preheat oven to 425°f.
• 4 rinse turkey inside and out and pat dry.
• 5 season with salt and pepper inside and out.
• 6 loosely fill neck cavity with some of stuffing.
• 7 fold neck skin under body and fasten with a small skewer.
• 8 loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
• 9 transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
• 10 secure wings to body with small skewers if desired for a nicer appearance.
• 11 put turkey on a rack set in a flameproof roasting pan.
• 12 roast turkey in middle of oven 30 minutes.
• 13 melt 1/2 stick butter.
• 14 reduce oven temperature to 325°f and pour melted butter over turkey.
• 15 roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°f (thigh will be about 180°f).
• 16 transfer turkey to a heated platter and keep juices in pan.
• 17 remove skewers and discard string.
• 18 transfer stuffing from cavities to a serving dish and keep warm, covered.
• 19 let turkey stand at least 30 minutes and up to 45.
• 20 increase temperature to 375°f
• 21 stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
• 22 dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• 23 make gravy:.
• 24 skim fat from pan juices and reserve 1/4 cup fat.
• 25 add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
• 26 add to remaining 3 cups stock and bring to a simmer.
• 27 whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
• 28 add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
• 29 stir in additional juices from turkey platter and season gravy with salt and pepper.
• 30 note:.
• 31 if you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°f).