Golden Roast Turkey With Pan Gravy 1 14-pound fresh or frozen (thawed)
ready-to-stuff turkey 1. Prepare stuffing: Country Sausage & Corn-Bread, Wild Rice, or Chestnut & Apple, set aside. 2. Remove giblets and neck from turkey, reserve for making Pan Gravy. Rinse turkey with running cold water and drain well. 3. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing, fasten neck skin to back with 1 or 2 skewers. If you like, with turkey breast-side up, lift wings toward neck, then fold them under back of turkey so they stay in place. 4. Spoon remaining stuffing lightly into body cavity. Close by folding skin over opening, skewer closed if necessary. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp. 5. Place turkey, breast-side up, on rack in large roasting pan. Rub turkey all over with salt and pepper. Cover turkey with a loose tent of foil. Insert meat thermometer through foil into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Roast turkey in 325° oven about 3 3/4 hours, start checking for doneness during last hour of roasting. 6. While turkey is roasting, prepare giblets and neck to use in Pan Gravy. 7. To brown turkey, remove foil during last 1 hour of roasting time and baste with pan drippings occasionally. Turkey is done when thigh temperature on thermometer reaches 180-185° F and drumstick feels soft when pressed with fingers protected by paper towels. (Breast temperature should be 170-175° F, stuffing temperature 160-165°) 8. When turkey is done, place on warm large platter, keep warm. Prepare Pan Gravy. 9. To serve, garnish platter with fresh herbs. Serve with stuffing and gravy. PAN GRAVY: In 3-quart saucepan over high heat, heat gizzard, heart, neck, and enough water to cover to boiling. Reduce heat to low, cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Drain, reserving broth. Pull meat from neck, discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately. To make gravy, remove rack from roasting pan. Pour pan drippings through sieve into 4-cup measure or medium bowl. Add 1 cup giblet broth to roasting pan and stir until brown bits are loosened, pour into drippings in measuring cup. Let stand a few seconds, until fat separates from meat juice. Spoon 2 tablespoons fat from drippings into 2-quart saucepan, skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3 1/2 cups. Into fat in saucepan over medium heat, stir 2 tablespoons all-purpose flour and 1/2 teaspoon salt, cook, stirring, until flour turns golden brown. Gradually stir in meat-juice mixture and cook, stirring, until gravy boils and thickens slightly. Stir in reserved giblets and neck meat, heat through. Pour gravy into gravy boat. 1 pound pork-sausage meat 1. Heat 12-inch skillet over medium-high heat. Add sausage meat and cook until browned, about 10 minutes, stirring frequently to break up sausage. With slotted spoon, remove sausage from skillet to large bowl. 2. Discard all but 2 tablespoons sausage drippings from skillet. Add margarine or butter, celery, onion, and red pepper; cook, stirring occasionally, until vegetables are browned. Stir in broth, black pepper, and 3/4 cup water; heat to boiling, stirring to loosen any brown bits from bottom of skillet. 3. Add vegetable mixture, corn-bread stuffing mix, pecans, and parsley to sausage; mix well. Use to stuff 12-16 pound turkey. Or, spoon stuffing into 13" by 9" glass baking dish; cover with foil and bake in preheated 325° oven 45 minutes or until the stuffing is heated through. Back to Main Dish index Back to
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