Old Time Turkey With Giblet Gravy Recipe
Ingredients
| Country Sausage and Corn Bread Stuffing | ||
| 1 turkey (14 pounds) | ||
| Salt | 1 1/2 Teaspoon | |
| 1/2 teaspoon coarsely ground black pepper | ||
| Giblet Gravy | ||
Directions
1. Prepare Country Sausage and Corn Bread Stuffing and set aside.
2. Preheat oven to 325°F. Remove giblets and neck from turkey; reserve for making Giblet Gravy. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
3. Loosely spoon some stuffing into neck cavity. Fold neck skin over stuffing; fasten neck skin to turkey back with one or two skewers.
4. Loosely spoon remaining corn bread stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time). Fold skin over cavity opening; skewer closed, if necessary. Tie legs and tail together with string; push drumsticks under band of skin, or use stuffing clamp. Secure wings to body with string, if desired.
5. Place turkey, breast side up, on rack in large roasting pan (17" by 11 1/2'). Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil.
6. Roast about 3 hours 45 minutes. Start checking for doneness during last hour of roasting. Place stuffing (in casserole) in oven after turkey has roasted 3 hours. Bake until heated through, about 30 minutes.
7. To brown turkey, remove foil during last hour of roasting; baste occasionally with pan drippings. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180°F and juices run clear when thickest part of thigh is pierced with tip of knife. (Breast temperature should be 170°F; stuffing temperature 160° to 165°F.)
8. While turkey is roasting, prepare giblets and neck for Giblet Gravy.
9. Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving. Prepare Giblet Gravy.
10. Serve turkey with stuffing and gravy.
2. Preheat oven to 325°F. Remove giblets and neck from turkey; reserve for making Giblet Gravy. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
3. Loosely spoon some stuffing into neck cavity. Fold neck skin over stuffing; fasten neck skin to turkey back with one or two skewers.
4. Loosely spoon remaining corn bread stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time). Fold skin over cavity opening; skewer closed, if necessary. Tie legs and tail together with string; push drumsticks under band of skin, or use stuffing clamp. Secure wings to body with string, if desired.
5. Place turkey, breast side up, on rack in large roasting pan (17" by 11 1/2'). Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil.
6. Roast about 3 hours 45 minutes. Start checking for doneness during last hour of roasting. Place stuffing (in casserole) in oven after turkey has roasted 3 hours. Bake until heated through, about 30 minutes.
7. To brown turkey, remove foil during last hour of roasting; baste occasionally with pan drippings. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180°F and juices run clear when thickest part of thigh is pierced with tip of knife. (Breast temperature should be 170°F; stuffing temperature 160° to 165°F.)
8. While turkey is roasting, prepare giblets and neck for Giblet Gravy.
9. Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving. Prepare Giblet Gravy.
10. Serve turkey with stuffing and gravy.
Chef
