Cal/Serv:
812
Yields:
8
Prep Time:
0
hours
30
mins
Total Time:
4
hours
0
mins
Turkey:
1
whole turkey
2
tbsp.
unsalted butter
1
tsp.
salt
1/2
tsp.
freshly ground white pepper
1
Turkey neck
1
turkey liver
1
turkey heart
1
turkey gizzard
salt
Freshly ground pepper
1
qt.
water
1/4
c.
water
1/4
c.
all-purpose flour
- Preheat oven to 450 degrees F. Brush turkey with melted butter and sprinkle with salt and white pepper. Stuff bird with Cornbread Dressing with Sage and Pork Sausage (See Cornbread Dressing with Sage and Pork Sausage Recipe) and truss, if desired. In a large roasting pan fitted with a rack, position turkey breast-side up. Roast bird in oven for 30 minutes, then lower heat to 325 degrees F and continue to roast for 1 1/2 to 2 hours. Turn turkey breast-side down, baste with pan juices, and roast, basting occasionally, for 30 minutes more, or until juices run clear when thickest part of thigh is pierced with a fork.
- Place turkey giblets (neck, liver, heart, and gizzard) in a large saucepan and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 quart water and bring to a boil over medium-high heat. Reduce heat to low and simmer mixture for 1 1/2 hours. Remove giblets from stock and set aside on cutting board; let cool. Discard neck and finely dice liver, heart, and gizzard; reserve.
- Remove turkey from pan, reserving pan and juices for gravy; discard any trussing; tent turkey loosely with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, skim grease from reserved roasting pan. In a cup, combine flour and remaining 1/4 cup water, stirring to eliminate lumps. In same roasting pan over medium-high heat, heat giblet stock (about 3 cups), then whisk in flour mixture. Bring to a boil, then season with salt and pepper. Add giblets, then reduce heat to low and simmer for 15 minutes, or until gravy thickens. Season again, if desired, and serve hot with sliced turkey and Cornbread Dressing with Sage and Pork Sausage.
