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1 Kosher turkey; feathers
-removed if
; necessary, neck and
; giblets (excluding
; liver) reserved for
; making stock (12-
; to 14-lb)
Herbed bread stuffing
3/4 Stick unsalted butter
1/4 c Chicken broth
1/4 c Water
FOR GRAVY
Pan juices reserved from
-turkey
4 c Turkey giblet stock
1/4 c All-purpose flour
Garnish: fresh sage;
-rosemary, and thyme
; sprigs
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-quart shallow baking dish and chill,
covered. Secure wings to body with small skewers if desired for a nicer
appearance.
Put turkey on a rack set in a flameproof roasting pan. Roast turkey in
middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature
to 325F and pour melted butter over turkey. 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 165F (thigh will be about
180F). Transfer turkey to a heated platter and keep juices in pan. Remove
skewers and discard string. Transfer stuffing from cavities to a serving
dish and keep warm, covered. Let turkey stand at least 30 minutes 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 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.
Make gravy:
Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to
roasting pan and deglaze over moderately high heat, scraping up brown bits.
Add to remaining 3 cups 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 minutes. Add hot stock to roux in a fast
stream, whisking constantly to prevent lumps, and simmer, whisking
occasionally, until thickened, about 10 minutes. Stir in additional juices
from turkey platter and season gravy with salt and pepper.
Cooks’ note:
? 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
170F).
Makes 8 servings.
Yields
1 servings
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