Best Roast Turkey And Giblet Gravy Recipes

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

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.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY

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.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

ROAST TURKEY AND GIBLET GRAVY

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.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

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).

ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY

Steps:

• Make the stuffing:
• In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it 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 2-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 oven 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. Add the water to the pan and 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 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and 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, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. 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 sage leaves and serve it with the gravy and the stuffing.

ROAST VERMONT TURKEY WITH GIBLET GRAVY AND SAUSAGE AND SAGE DRESSING, FOR THANKSGIVING

Steps:

• 1. Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
• 2. Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
• 3. Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
• 4. Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
• 5. Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
• 6. Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
• 7. To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
• 8. Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY

Steps:

• Preheat oven to 425° F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
• Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
• Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
• In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with sage.

COMMANDER'S ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY

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.