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Ingredientes
- Giblets and neck from the turkey
- 1 c. extra giblets
- 3 1/2 c. chicken broth
- 1 x turkey - (18 lbs) rinsed
- 1 x orange halved Paprika to taste Salt to taste Freshly-grnd black pepper to taste Harvest Stuffing (see recipe)
- 6 Tbsp. softened butter Pan juices from the turkey
- 1/4 c. butter
- 1/4 c. flour
- 2 Tbsp. dry sherry
- 1 tsp dark molasses
- 1 tsp dry thyme Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. minced sage Giblet mix (see Step 1)
Direcciones
- Prepare the Giblet Broth a day ahead: Simmer the broth ingredients till the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and chill the broth and meats till ready to use.
- Preheat oven to 325 degrees. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt and pepper. Fill cavities loosely with stuffing, using about 3 c. for the neck and 8 c. for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt and pepper.
- Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 c. of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hrs.
- Remove the foil and roast the turkey for 2 1/2 hrs more, basting with the pan juices every 30 min.
- Raise the oven temperature to 350 degrees and cook for an additional 1 to 1 1/4 hrs, or possibly till a thermometer inserted into the thickest part of the thigh reads 180 degrees. The temperature at the thickest part of the breast should be 160 degrees. The juices should run clear when the thigh is pricked with a small knife.
- Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring c..
- Heat the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 min, or possibly till mix browns slightly. Slowly pour in 2 c. of the reserved pan juices, whisking constantly till smooth. Bring to a boil, reduce heat to medium-low and add in remaining ingredients. Simmer for 10 min, stirring, till gravy has thickened. For a thinner gravy, add in more broth. Adjust seasonings; heat before serving.
- This recipe yields 16 servings.
- Comments: Present the turkey before carving it. I suggest garnishing it with fresh sage and kumquats.
- 11-17-2002"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 98 | 65% |
| Total Fat 11.14g | 14% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 206mg | 9% |
| Potassium 169mg | 5% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.53g | 0% |
| Protein 8.46g | 14% |
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