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Ingredientes
- 1 x Kosher turkey, feathers removed if necessary, neck and giblets (excluding liver) reserved for making stock (12 to 14-lb)
- Â Â Herbed bread stuffing
- 3/4 stk unsalted butter
- 1/4 c. Chicken broth
- 1/4 c. Water
- Â Â Pan juices reserved from turkey
- 4 c. Turkey giblet stock
- 1/4 c. All-purpose flour
- Â Â Garnish: fresh sage, rosemary, and thyme sprigs
Direcciones
- Make turkey giblet stock and herbed bread stuffing.
- Roast turkey:Preheat oven to 425 F.
- Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-qt shallow baking dish and chill, covered. Secure wings to body with small skewers if you like for a nicer appearance.
- Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 min. Heat 1/2 stick butter. Reduce oven temperature to 325F and pour melted butter over turkey. Roast turkey, basting every 20 min, for 3 to 3 1/2 hrs more, or possibly till a thermometer inserted in center of stuffing in body cavity registers 165F (thigh will be about 180F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and throw away string. Transfer stuffing from cavities to a serving dish and keep hot, covered. Let turkey stand at least 30 min and up to 45.
- Increase temperature to 375F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 Tbsp. butter and bake in middle of oven 40 min while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 min.
- Make gravy:Skim fat from pan juices and reserve 1/4 c. fat. Add in 1 c. giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
- Add in to remaining 3 c. stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 min. Add in warm stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, till thickened, about 10 min. Stir in additional juices from turkey platter and season gravy with salt and pepper.
- Cooks' note:o If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hrs (thigh should register 170F).
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 424g | |
| Calories 840 | |
| Calories from Fat 610 | 73% |
| Total Fat 69.35g | 87% |
| Saturated Fat 43.66g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 115mg | 5% |
| Potassium 299mg | 9% |
| Total Carbs 52.2g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.12g | 18% |
| Protein 5.24g | 8% |
