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Roast Turkey And Giblet Gravy


Ingredients

  • 10-to 12-pound turkey, with giblets
  • 4cups water
  • 2medium-size onions
  • 1carrot, scraped
  • 1rib celery
  • 2sprigs parsley
  • Salt and freshly ground black pepper to taste
  • 1tablespoon unsalted butter or vegetable oil
  • 6cups corn and mushroom stuffing (see recipe)
  • 2tablespoons flour
  • ½cup dry white wine
  • Nutritional Information
      • Nutritional analysis per serving (10 servings)

        825 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 111 grams protein; 359 milligrams cholesterol; 1411 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 – 12 servings

Preparation

  1. Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
  2. Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
  3. Mince the gizzard, heart and meat from the neck and reserve.
  4. Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
  5. Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
  6. Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
  7. Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
  8. Remove turkey from the oven and allow to stand 30 minutes.
  9. Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
  10. Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

30 minutes

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