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1. Remove turkey from refrigerator 30 minutes before working with it, so it comes to room temperature. Preheat oven to 325 degrees F. Arrange oven rack so turkey will fit on the middle shelf without touching top shelf.
2. Rinse turkey and remove the giblets. Reserve neck, gizzard and heart for Giblet Gravy. Discard liver. Pat turkey dry with paper towels.
3. Lightly grease bottom of a large roasting pan with vegetable oil. Season all over with salt and pepper, inside the cavity and outside the skin. Loosely stuff both the body and neck cavities of the turkey with the stuffing, being careful not to overstuff the bird. Use the whole slice of bread as a "door' to keep the stuffing inside the body cavity so it won't fall out while roasting. Carefully place the bird in the roasting pan, breast side up. if you want to use a roasting rack simply place the bird on the rack and set inside the pan.
4. Sprinkle top of the bird with paprika. Using a piece of 100% cotton kitchen string tie the drumsticks together.
5. Loosely cover with foil. Roast the turkey 4 to 5 hours, about 15 to 20 minutes per pound. (Fresh turkey tends to cook faster than thawed frozen turkeys.) Meanwhile, prepare Garlic Roasted Root Vegetables with turkey stock for Giblet Gravy.
6. Spoon juices from bottom of roasting pan over turkey every hour or so, removing foil for the last hour of roasting to give turkey a golden brown glaze. During the last 30 minutes of roasting, add the Garlic Roasted Root Vegetables to roasting pan, brush turkey with marmalade, and sprinkle with orange peel.
7. To test for doneness: The turkey should be golden brown; when a drumstick is wiggled, it should feel slightly loose; and juices should run clear. Internal Temperature should be 170F in the breast, 180F in the thigh, and 165F in the stuffing. Gently remove turkey from roasting pan and place on a serving platter; cover loosely with foil. Let rest 20 minutes before carving. Remove the stuffing from turkey and place in a serving bowl; discard slice of bread. Arrange Garlic Roasted Root Vegetables around turkey and garnish with sage sprigs. Carve and serve with the hot gravy on the side. Makes 10 to 12 4-oz. servings plus leftovers.
1. Split large carrots in half lengthwise. Quarter parsnips lengthwise. In a Dutch oven bring salted water to boiling. Add carrots and parsnips and simmer 5 minutes; drain.
2. In a very large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until fragrant and beginning to brown. Add carrots, parsnips, and cipollini onions to skillet. Cook and stir for 5 minutes or until coated in oil and beginning to soften. Sprinkle with salt and pepper. (Vegetables will continue to cook when roasting with the turkey.)
1. For the turkey stock, in a large saucepan combine the reserved neck, heart, and gizzard. Add the onions, celery, carrots, parsley, peppercorns, and baby leaf. Cover with about 6 cups water. Bring to a boil over high heat; reduce heat and let simmer, partially covered, on very low heat for 1 to 2 hours. Remove from heat. Strain through a sieve, discard solids. Set aside.
2. To finish gravy, once youve removed turkey from the roasting pan, place pan over two burners over moderate heat. Use a spatula to loosen any browned bits clinging to the bottom of pan. Sprinkle on the flour and, using a whisk, mix flour with the juices in pan. Let cook 1 minute, stirring, until paste has come together and is beginning to turn a pale golden color. Pour 3 cups of the turkey stock into the pan and whisk to create a smooth gravy. Let simmer 5 to 10 minutes, stirring frequently, until slightly thickened and flavorful. Thin the gravy by adding additional stock as needed. Season to taste with salt and freshly ground black pepper. Keep gravy warm over low heat, stirring occasionally, until ready to serve.