Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

Free Offer
Thanksgiving Pumpkin Recipes eCookbook

With our ecookbook Holiday How-To: Thanksgiving Crafts and Pumpkin Recipes , you'll find delicious pumpkin dessert recipes and great craft ideas that will bring the comfort and care of Thanksgiving to your home.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Roast Turkey with Bread Stuffing and Giblet Gravy

Ingredients
  • 1 12 to 16 pound frozen turkey, thawed
  • Bread Stuffing
  • salad oil
  • Giblet Gravy
Instructions

Remove giblets and neck from inside turkey and reserve for gravy. Rinse bird with running cold water; drain well. Spoon some stuffing lightly into neck cavity (do not pack). Fold neck skin over and fasten with skewers. With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place. Spoon remaining stuffing lightly into body cavity. Close by folding skin lightly over opening; skewer closed. Tie legs with string, or push drumsticks under band of skin or use stuffing clamp. On rack in open roasting pan, place bird breast side up. Brush skin lightly with salad oil. Insert meat thermometer into meat between breast and thigh, being careful not to touch bone. Roast at 325F for 4 to 4 1/2 hours, covering wtih a tent of foil when bird turns golden. Check doneness during last 30 minutes. Toward end of roasting, remove foil; baste bird with drippings. Bird is done when thermometer reads 180 to 185F. Giblet Gravy reserved giblets and neck 1 celery stalk, cut up 1/2 cup chopped onion salt water turkey pan drippings 6 tablespoons all-purpose flour While turkey is roasting, in saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water to cover. Reduce heat to low; cover; simmer 1 hour until giblets are tender. Drain, reserving broth; discard celery and onion. Chop neck meat and giblets. When turkey is done, remove rack from pan; pour pan drippings into a 4 cup measure; let drippings stand until fat separates from meat juice. Skim 1/3 cup fat from drippings into 2 quart saucepan; skim off and discard any fat remaining on surface of drippings. Add reserved both to raosting pan; stir until brown bits are loosened. Add liquid to meat juice in cup to make 4 cups (add water if necessary). Into fat in saucepan over medium heat, stir flour and 2 teaspoons salt. Gradually stir in meat juice mixture; cook, stirring until thickened. Add reserved chopped giblets and neck meat; cook until heated through. Bread Stuffing 1 cup butter or margarine 2 cups diced celery 1 1/2 cups chopped onions 1/4 cup minced parsley 2 1/4 teaspoons salt 3 teaspoons poultry seasoning 1/2 teaspoon pepper 18 cups white bread cubes 3 eggs, slightly beaten 1 cup broth from the turkey In a 8 quart Dutch oven over medium heat in hot butter or margarine, cook celery and onions until soft, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; stir well until thoroughly mixed. Stir in bread cubes, eggs and broth; mix together well.

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo