Roast Turkey with Herb Bread Stuffing and Giblet Gravy Recipe

Ingredients
<br>- 1 (16 pound) fresh turkey, neck and giblets reserved for making stock
<br>- 6 tablespoons unsalted butter
<br>- 1/4 cup chicken broth
<br>- 1 teaspoon Savory Market™ Roast Turkey Flavor
<br>- 1/4 cup water
<br>- Herbed Bread Stuffing:
<br>- 10 cups stuffing cubes, crusty country-style bread
<br>- 3 medium onions, chopped
<br>- 3 celery ribs, thinly sliced crosswise
<br>- 1 teaspoon dried thyme
<br>- 1/2 teaspoon dried sage
<br>- 1/2 teaspoon dried rosemary
<br>- 1 stick unsalted butter
<br>- 1 1/2 cups chicken broth
<br>- 1/2 cup water
<br>- Gravy:
<br>- Pan juices reserved from turkey
<br>- 1/2 teaspoon Savory Market™ Roast Turkey Enhancer
<br>- 4 cups turkey giblet stock
<br>- 1/4 cup all-purpose flour
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1 (16 pound) fresh turkey, neck and giblets reserved for making stock
- 6 tablespoons unsalted butter
- 1/4 cup chicken broth
- 1 teaspoon Savory Market™ Roast Turkey Flavor
- 1/4 cup water
- Herbed Bread Stuffing:
- 10 cups stuffing cubes, crusty country-style bread
- 3 medium onions, chopped
- 3 celery ribs, thinly sliced crosswise
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1 stick unsalted butter
- 1 1/2 cups chicken broth
- 1/2 cup water
- Gravy:
- Pan juices reserved from turkey
- 1/2 teaspoon Savory Market™ Roast Turkey Enhancer
- 4 cups turkey giblet stock
- 1/4 cup all-purpose flour

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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