Commanders Roast Turkey With Oyster Dressing And Giblet Gravy Recipes

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ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY



Roast Turkey with Oyster Dressing and Giblet Gravy image

Provided by Dlan Garret

Categories     Food

Number Of Ingredients 27

For the dark roux
1 cup corn, vegetable or safflower oil
1 cup all-purpose flour
1 medium onion, cut in small dice
2 stalks celery, cut in small dice
1 medium bell pepper, cut in small dice
10 cloves garlic, peeled and minced
For the turkey, dressing and gravy
1 12-pound turkey
2 pounds kosher salt
5 ribs celery, cut in medium dice
3 small onions, cut in medium dice
3 jalapeños, seeded and minced
2 bell peppers, cut in medium dice
1 medium head garlic, cloves peeled and minced
3 quarts water
3 bay leaves
5 tablespoons poultry seasoning
Kosher salt and freshly ground black pepper to taste
9 tablespoons (1 stick plus 1 tablespoon) butter
3 cups shucked oysters in their liquor
16 cups cubed crispy French bread (1-inch cubes)
4 medium eggs
2 cups chopped fresh parsley
2 scallions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1/2 cup dark roux

Steps:

  • To make roux, prepare a clean dry pot large enough so oil comes no more than a quarter of the way up the sides. Heat oil over high heat until it just starts to smoke. Add a third of the flour, stirring constantly with wooden spoon, for 30 seconds. Add another third of flour and stir for 30 seconds more or until well blended. Roux should be dark brown. Add remaining flour and stir for 30 to 45 seconds or until the roux is the color of milk chocolate. Remove from heat, add onion and stir to incorporate thoroughly. Add celery and stir. Add bell pepper and garlic. Scrape bottom of pot. Let cool for 1 hour. Remove any excess fat that may rise to surface. Recipe yields 2 1/4 cups roux. (Roux will keep refrigerated in airtight container for two weeks. Use in gravy, gumbo or other Creole or Cajun dishes.) For oyster dressing and gravy, wash neck and giblets thoroughly in cold water and place in large saucepan. Add half the celery, half the onions, half the jalapeños, half the bell peppers and half the garlic. Add 3 quarts cold water and bay leaves and season with salt and pepper. Bring to a boil and skim away foam. Stir in 3 tablespoons poultry seasoning. Reduce heat and simmer, skimming occasionally, for about 2 hours. Remove neck, pick off meat and dice it. Remove giblets, including liver, and dice and refrigerate for later use. Preheat oven to 350F. Grease a piece of foil with 1 tablespoon butter. Place 4 tablespoons butter into large pot and melt over high heat until butter starts to smoke. Add remaining celery, onions, jalapeños, bell peppers, garlic and poultry seasoning, and cook over medium heat for 15 minutes, or until vegetables brown and become tender. Add oysters and their liquor and cook 4 to 5 minutes or until oysters' edges curl. Turn off heat, add half the bread and stir, soaking up any liquid. Add 1 cup unstrained stock and stir. Add remaining bread and stir. Add eggs, stirring constantly to be sure they don't cook when they hit hot mixture. Season with salt and pepper; add parsley, 1/2 tablespoon rosemary and scallions. Stuffing should be moist but pliable, damp but not wet. If it's too wet, add more bread; it it's too dry, add more liquid. To prepare turkey, use one hand to separate breast skin from meat and place 4 tablespoons butter, cut into small pieces, between skin and meat, trying not to tear skin. Pat skin dry with towel and season bird inside and out with salt, pepper and 1/2 tablespoon rosemary. Place turkey on rack in roasting pan. Tuck each wing tip under turkey. Stuff neck, pulling out skin and packing tightly. Stuff main cavity and tie ankles with butcher's twine. Cover cavity and breast with buttered foil (to protect breast and keep stuffing from burning), leaving legs, thighs and wings exposed. Add 1 quart stock and roast for 1 hour, basting exposed portions of turkey. Cook for 1 more hour, basting every 20 minutes. Remove foil, turn heat up to 375F and roast 1 hour more, or until center of stuffing reads 160F on an instant-read thermometer. Breast skin should be golden brown. Remove bird from oven and place on buttered platter, covered loosely with foil. Allow to rest at least 20 minutes. Strain pan drippings into saucepot, and skim away excess fat. Place roasting pan over two stove burners, both on high heat. Add 3 cups stock to pan, and scrape bottom with wooden spoon. When liquid boils, remove and strain into saucepot containing drippings and bring mixture to a boil over high heat. Skim off any impurities. Whisk in 1/2 cup roux and return to a boil. Add giblets and remaining 1/2 tablespoon rosemary. Taste and season with salt and pepper if necessary. If gravy is too thick, add more liquid; if too thin, heat to reduce. Serve in gravy boat with turkey and dressing.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY



Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy image

Categories     Herb     turkey     Roast     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Sage     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the stuffing
two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
1/2 pound bacon, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
2/3 cup finely chopped fresh parsley leaves
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cupturkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
parsley sprigs and thyme sprigs for garnish

Steps:

  • Make the stuffing:
  • In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
  • Make the gravy:
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING



Giblet Gravy for Heritage Turkey with Oyster Dressing image

Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Roasting pan with turkey drippings (from Heritage Turkey with Oyster Dressing)
2 tablespoons all-purpose flour
1 teaspoon freshly chopped thyme
1 cup finely chopped cooked turkey giblets (from Chris Hastings's Turkey Stock)
1 turkey liver, finely chopped
2 1/2 cups warm Chris Hastings's Turkey Stock
Coarse salt and freshly ground black pepper

Steps:

  • Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
  • Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY



Roast Turkey With Herbed Oyster Stuffing and Giblet Gravy image

Wonderful Thanksgiving recipe. This is from Gourmet Magazine November 1992.**Under the ingredients the program would not allow for me to write two - (1/2-pound) loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups), so it is to be one or the other. This recipe also calls for a 12-14 pound turkey

Provided by Mrs. Flick

Categories     Whole Turkey

Time 4h

Yield 8 serving(s)

Number Of Ingredients 18

2 loaves Italian bread, loaves 1/2 pound of day old bread, cut into 3/4-inch cubes (about 12 cups) or 2 loaves French bread, loaves 1/2-pound of day-old bread, cut into 3/4-inch cubes (about 12 cups)
1/2 lb bacon, cut into 1/2-inch pieces
1 tablespoon garlic, minced
2 cups onions, finely chopped
1 1/2 cups celery, chopped
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons sage, dried, crumbled
2/3 cup fresh parsley leaves, finely chopped fresh
1/2 cup unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
1 (12 -14 lb) whole turkey, the neck and giblets (excluding the liver)
3/4 cup unsalted butter, softened
1 cup giblet turkey stock or 1 cup chicken broth
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups giblet turkey stock, including the reserved cooked neck and giblets
parsley sprig, and
fresh thyme sprig, for garnish

Steps:

  • Stuffing:.
  • In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
  • In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat.
  • In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl.
  • Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.).
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey.
  • Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F oven for 30 minutes.
  • Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer.
  • During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F oven for 1 hour, and bake it, uncovered, for 30 minutes more.
  • Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
  • Make the gravy:.
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan.
  • Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
  • Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

Nutrition Facts : Calories 1543.2, Fat 86.9, SaturatedFat 35, Cholesterol 490.4, Sodium 1142.4, Carbohydrate 53.5, Fiber 3.5, Sugar 3, Protein 124

HERITAGE TURKEY WITH OYSTER DRESSING



Heritage Turkey with Oyster Dressing image

This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

1 (14-pound) turkey, giblets and wings (second joint and tip only) removed and reserved for Chris Hastings's Turkey Stock
4 teaspoons coarse salt
4 teaspoons freshly ground black pepper
Oyster Dressing
3 tablespoons olive oil
3 large onions, cut into 2-inch-thick slices
6 sprigs fresh thyme
3 sprigs fresh sage

Steps:

  • Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
  • Preheat oven to 425 degrees.
  • Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
  • Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
  • Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
  • Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.

CLASSIC ROAST TURKEY SERVED WITH GIBLET GRAVY



Classic Roast Turkey Served with Giblet Gravy image

This heart-warming recipe will soon become a family favorite at your Thanksgiving holiday. Serve with mashed potatoes, steamed broccoli with Fleischmanns Spread, cranberry relish, hot rolls and Pumpkin Pie with Reddi-wip®.

Provided by Allrecipes Member

Time 4h

Yield 14

Number Of Ingredients 10

14 pounds Butterball® Whole Turkey, thawed
2 medium onions, cut into wedges
3 medium ribs celery, cut crosswise into thirds
1 cup fresh parsley leaves
4 cloves garlic, cut in half
1 serving PAM® Original No-Stick Cooking Spray
5 cups water
½ teaspoon salt
⅛ teaspoon black peppercorns
⅓ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F. Remove neck and giblets from body and neck cavities of turkey; set aside. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place half each of the onion, celery, parsley and garlic inside body cavity of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan; spray with cooking spray.
  • Bake 3-1/2 to 3-3/4 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh, covering breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.
  • Prepare giblet stock while roasting turkey by placing the neck, heart, gizzard, water, salt and peppercorns in large saucepan. Add the remaining onion, celery, parsley and garlic; stir. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover. Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.
  • Remove turkey from pan; let stand 15 minutes before carving. Meanwhile, make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place 1/4 cup of the fat in medium saucepan; discard remaining fat. Stir flour into fat in saucepan until well blended. Add enough of the reserved giblet stock to pan drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened. Stir in the reserved neck meat and giblets; cook until heated through.

Nutrition Facts : Calories 711.1 calories, Carbohydrate 4.6 g, Cholesterol 284 mg, Fat 40.7 g, Fiber 0.6 g, Protein 81.9 g, SaturatedFat 14.2 g, Sodium 1394 mg, Sugar 0.9 g

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY



Roast Turkey With Herbed Bread Stuffing and Giblet Gravy image

Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.

Provided by lazyme

Categories     Whole Turkey

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 10

14 lbs turkey, neck and giblets reserved for making stock
3/8 cup unsalted butter
1/4 cup chicken broth
1/4 cup water
pan juices, reserved from turkey
4 cups turkey giblet stock
1/4 cup all-purpose flour
fresh sage sprig, garnish
fresh rosemary sprig, garnish
fresh thyme sprig, garnish

Steps:

  • 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 325°F 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 165°F (thigh will be about 180°F).
  • 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 375°F
  • 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.
  • 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 170°F).

Nutrition Facts : Calories 1362.9, Fat 72.4, SaturatedFat 23.4, Cholesterol 563.1, Sodium 541.2, Carbohydrate 3, Fiber 0.1, Protein 162.9

ROAST TURKEY AND GIBLET GRAVY



Roast Turkey And Giblet Gravy image

Provided by Florence Fabricant

Categories     dinner, quick, roasts, main course

Time 30m

Yield 8 - 12 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Mince the gizzard, heart and meat from the neck and reserve.
  • Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
  • 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.
  • 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.
  • 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.
  • Remove turkey from the oven and allow to stand 30 minutes.
  • 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.
  • Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 5 grams, Protein 122 grams, SaturatedFat 11 grams, Sodium 1879 milligrams, Sugar 4 grams, TransFat 0 grams

ROAST TURKEY WITH HERB BREAD STUFFING AND GIBLET GRAVY



Roast Turkey with Herb Bread Stuffing and Giblet Gravy image

This is a very traditional holiday recipe for roast turkey with all of the trimmings.

Provided by Allrecipes Member

Time 4h55m

Yield 8

Number Of Ingredients 18

1 (16 pound) fresh turkey, neck and giblets reserved for making stock
6 tablespoons unsalted butter
¼ cup chicken broth
1 teaspoon Savory Market™ Roast Turkey Flavor
¼ cup water
10 cups stuffing cubes, crusty country-style bread
3 medium onions, chopped
3 stalk (blank)s celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried rosemary
1 stick unsalted butter
1 ½ cups chicken broth
½ cup water
Pan juices reserved from turkey
½ teaspoon Savory Market™ Roast Turkey Enhancer
4 cups turkey giblet stock
¼ cup all-purpose flour

Steps:

  • Make stuffing: Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
  • Roast turkey: Preheat oven to 425 degrees 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. Place turkey on a rack set in a large roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter and Savory Market Roast Turkey Flavor. Reduce oven temperature to 325 degrees F 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 165 degrees F (thigh will be about 180 degrees F). 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 minutes. Increase temperature to 375 degrees F. 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, Savory Market Roast Turkey Enhancer 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.

Nutrition Facts : Calories 2547.2 calories, Carbohydrate 199.2 g, Cholesterol 593.4 mg, Fat 92.9 g, Fiber 9.4 g, Protein 213.1 g, SaturatedFat 33.6 g, Sodium 4814.1 mg, Sugar 23.1 g

COMMANDER'S ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY



COMMANDER'S ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY image

Categories     turkey     Roast     Thanksgiving

Yield 10

Number Of Ingredients 17

1 turkey, 12 pounds
2 lbs kosker salt
5 ribs celery, diced
3 small onions, diced
3 jalepenos, seeded and minced
2 bell peppers, minced
1 head garlic
3 bay leaves
5 tbs poultry seasoning
9 tbs butter
3 cups shucked oysters in their liquor
16 cups crusty french bread in 1-inch cubes
4 medium eggs
2 cups parsley
2 green onions
1.5 tbs fresh rosemary
1/3 cup dark roux

Steps:

  • Wash neck and giblets in cold water and set aside. Place turkey in large deep pot, spriknle salt inside an out, rubbing into skin. Cover bird with cold water and stir to dissolve the salt. Refrigerate up to 12 hours. Place neck and giblets in large sauce pot with half of celery, onions, peppers, and garlic. Add 3 cups water and bay leaves. Season with salt and pepper. Bring to boil and skim foam. Add 3 tbs poultry seasoning. Stir and skim for 2 hours. Remove neck and reserve meat. Remove liver and giblets. Dice and refrigerate for Ike. Preheat oven to 350F. Grease piece of foil with 1 tbs butter. Melt 4 tbs butter in large pot until smoking. Add remaining celery, onions, peppers, garlic, adn poultry seasoning. Saute 15 minutes until brown and tender. Add oysters with liquid and cook for 5 minutes. Turn off the heat, add half bread, and stir to soak up liquid. Add icup unstrained stock. Add remaining bread. Add eggs quickly and stir constantly. Season and add parsley, 1/2 tbs rosemary, and green onions. The stuffing shoudl be moist and pliable. Remove turkey from brine and rinse all salt away. Separate breast form skin and place 4 tbsp butter between skin adn meat. Pat skin dry and season inside and out with salt, pepper, adn 1/2 tbs rosemary. Place on rack in roasting pan. Stuff neck then main cavity. Cover neck with skin and tie legs with twine. Cover breast and main cavity with foil, leaving legs and wings exposed. Add i qt stock and roast 1 hour, basting. Baste every 20 minutes for additional hour. Romove foil and roast at 375 for additional hour, or until stuffing is 160F. Remove and tent for 20 minutes. Strain drippings and trim fat. Degalze pan with 3 qt stock. Strain and add to drippings. Boil strained liquid and whisk in roux with giblet meat, and 1/2 tbs rosemary.

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