Roast Turkey with Herb Celery Stuffing and Giblet Cravy
|Breadcrumbs||8 Cup (128 tbs), 4 day old bread ground in food processor|
|Celery stalks||6 , finely chopped|
|Onions||3 , finely chopped|
|Finely chopped fresh parsley||1 Cup (16 tbs)|
|Dried sage||1 Teaspoon|
|Dried thyme||2 Teaspoon|
|Savory||1 Teaspoon, dried|
|Ground pepper||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Turkey giblets and neck||1|
|Water||6 Cup (96 tbs)|
|Onion||1 , sliced|
|Pan fat||1⁄2 Cup (8 tbs) (From Roasting Turkey)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sherry/White wine||2 Tablespoon|
|Freshly ground pepper||To Taste|
1. Preheat roasting pan to 350°F before roasting.
2. In a large mixing bowl, add all the ingredients of stuffing and mix thoroughly.
3. Fill the turkey cavity, with a fine string or heavy thread and a darning needle sew the cavity or skewer to close. Stuff the neck cavity with filling and skewer or sew to close. Using a non-plastic string, tie the wings and legs close to turkey’s body.
4. Arrange in the pan and roast, basting occasionally with pan juices, for about 4 ½ hours to 5 hours or till when a meat thermometer inserted in turkey thighs shows 185°F or till skewer inserted allow clear juices to run out.
5. In a saucepan, mix heart, liver and gizzard with neck, onion and water. Allow the mixture to come to boil and discard the scum. Allow to simmer on low heat, partially covered, for about 2 hours, till turkey turns tender. Drain, strain and keep the liquid aside. Allow to cool.
6. Once cool enough, make into small cubes. Keep aside neck meat to add to gravy for preparing soup.
7. Arrange turkey on a serving platter and using a foil, cover loosely, to retain warmth while gravy is prepared.
8. Keep ½ cup fat in the roasting pan, while retaining the brown bits and brown liquid in the pan bottom. Add flour, stir and mix well with the fat and cook for 1 minute on medium heat. While whisking, slowly add giblets and giblet stock and stirring continuously, allow the mixture to thicken on simmer.
8. If desired, add water and thin the gravy. Season with sherry, pepper and salt. Transfer to heated gravy boat.
9. Pour on turkey and serve.
1. While roasting, if skin turns dark brown, using a foil or oiled brown paper, cover loosely, with shiny side facing in.