Easy Stuffed Roast Turkey With Giblet Gravy

Easy Stuffed Roast Turkey With Giblet Gravy requires around 6 hours from start to finish. This recipe serves 10 and costs $1.78 per serving. One serving contains 571 calories, 60g of protein, and 31g of fat. A mixture of bay leaves, kosher salt, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Thanksgiving. It works well as a main course. 104 people have made this recipe and would make it again. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is outstanding. Try Classic Roast Turkey with Giblet Gravy, Classic Roast Turkey and Giblet Gravy, and Roast Turkey With Sage, Onions, and Giblet Gravy for similar recipes.

Servings: 10

 

Ingredients:

2 bay leaves

12 tablespoons (1 1/2 sticks) butter, divided

1 large carrot, peeled and roughly chopped

3 stalks celery, roughly chopped

1/4 cup flour

1 tablespoon finely minced fresh rosemary leaves

1 tablespoon finely minced fresh sage leaves

1 tablespoon finely minced fresh thyme leaves (or 2 teaspoons dried thyme)

Kosher salt and freshly ground black pepper

1 large onion, roughly chopped

1 teaspoon soy sauce

1 1/2 quarts low-sodium chicken stock or turkey stock

1 tablespoon vegetable oil

1 whole turkey, neck and giblets reserved, about 10 to 12 pounds

Equipment:

baking sheet

paper towels

roasting pan

oven

kitchen twine

cheesecloth

microwave

frying pan

bowl

whisk

kitchen towels

tongs

baking pan

kitchen thermometer

cleaver

sauce pan

sieve

wooden spoon

aluminum foil

Cooking instruction summary:

Procedures 1 Remove racks from oven and place roasting pan directly on oven floor. Preheat oven to 500°F. Meanwhile, rinse turkey and carefully pat dry with paper towels. Set in V-rack over rimmed baking sheet. 2 Cut a double layered piece of cheesecloth into a rectangle about 4 feet long and 2 feet wide. Line the interior cavity of the turkey with cheesecloth, leaving the ends hanging out the sides. Fill the cheesecloth-lined cavity until it is tightly packed and slightly overflowing with stuffing.Gather up ends of the cheesecloth and tie tightly with butcher's twine to seal. 3 Carefully remove pouch of stuffing. Place on a microwave-safe plate and microwave on high power until the center reaches at least 180°F, about 10 minutes, checking every two to three minutes. 4 Meanwhile, heat 8 tablespoons butter in small skillet or microwave until just melted (it should bubble). Transfer to a medium bowl. Whisk in parsley, thyme, sage, rosemary, garlic, and a generous amount of salt and pepper. Rub mixture evenly all over skin of bird (it should harden and clump a bit as it hits the cold bird). 5 Using rubber gloves, clean kitchen towels or tongs, carefully return the hot bag of stuffing to the interior of the turkey. Cross the turkey's legs and tie tightly to seal. Stuff the cavity on the large side of the breasts underneath the flap of skin with more stuffing. Transfer any remaining stuffing to an appropriately sized baking dish (you should have a couple quarts left). Refrigerate extra dish of stuffing until ready to roast after turkey is cooked. 6 Remove roasting pan from oven, transfer V-rack to roasting pan, and immediately place back on floor of oven with legs of turkey facing rear. Reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 145°F on an instant read thermometer, stuffing registers at least 135°F, and legs register at least 165°F, 3 to 4 hours total, basting occasionally with browned butter from bottom of roasting pan. 7 While turkey is roasting, chop neck into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, soy sauce, and marmite. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through fine mesh strainer. You should have a little over a quart of strained stock. If not, add water to equal 1 quart. Discard solids and set stock aside. 8 After turkey is cooked, transfer V-rack back to clean rimmed baking sheet. Pour hot melted butter from bottom of pan over turkey. Tent with foil and allow to rest for at least 30 minutes before carving. Increase oven heat to 350°F and set a rack in the middle. Roast extra tray of stuffing while turkey rests. Meanwhile, set roasting pan over burner and add reserved stock. Scrape up browned bits with wooden spoon. Pour stock through fine mesh strainer set in 1 quart glass measure. 9 Finely chop turkey gizzard and liver (if desired). Melt remaining 4 tablespoons butter in medium saucepan. Add chopped giblest and cook, stirring frequently, until just cooked through, about 1 minute. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. 10 Remove stuffing bag from turkey and untie. Carve turkey and serve with all of the stuffing and gravy.

 

Step by step:


1. Remove racks from oven and place roasting pan directly on oven floor. Preheat oven to 500°F. Meanwhile, rinse turkey and carefully pat dry with paper towels. Set in V-rack over rimmed baking sheet.

2. Cut a double layered piece of cheesecloth into a rectangle about 4 feet long and 2 feet wide. Line the interior cavity of the turkey with cheesecloth, leaving the ends hanging out the sides. Fill the cheesecloth-lined cavity until it is tightly packed and slightly overflowing with stuffing.Gather up ends of the cheesecloth and tie tightly with butcher's twine to seal.

3. Carefully remove pouch of stuffing.

4. Place on a microwave-safe plate and microwave on high power until the center reaches at least 180°F, about 10 minutes, checking every two to three minutes.

5. Meanwhile, heat 8 tablespoons butter in small skillet or microwave until just melted (it should bubble).

6. Transfer to a medium bowl.

7. Whisk in parsley, thyme, sage, rosemary, garlic, and a generous amount of salt and pepper. Rub mixture evenly all over skin of bird (it should harden and clump a bit as it hits the cold bird).

8. Using rubber gloves, clean kitchen towels or tongs, carefully return the hot bag of stuffing to the interior of the turkey. Cross the turkey's legs and tie tightly to seal. Stuff the cavity on the large side of the breasts underneath the flap of skin with more stuffing.

9. Transfer any remaining stuffing to an appropriately sized baking dish (you should have a couple quarts left). Refrigerate extra dish of stuffing until ready to roast after turkey is cooked.

10. Remove roasting pan from oven, transfer V-rack to roasting pan, and immediately place back on floor of oven with legs of turkey facing rear. Reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 145°F on an instant read thermometer, stuffing registers at least 135°F, and legs register at least 165°F, 3 to 4 hours total, basting occasionally with browned butter from bottom of roasting pan.

11. While turkey is roasting, chop neck into 1-inch chunks with cleaver.

12. Heat oil in medium saucepan over high heat until smoking.

13. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total.

14. Add stock, bay leaves, soy sauce, and marmite. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through fine mesh strainer. You should have a little over a quart of strained stock. If not, add water to equal 1 quart. Discard solids and set stock aside.

15. After turkey is cooked, transfer V-rack back to clean rimmed baking sheet.

16. Pour hot melted butter from bottom of pan over turkey. Tent with foil and allow to rest for at least 30 minutes before carving. Increase oven heat to 350°F and set a rack in the middle. Roast extra tray of stuffing while turkey rests. Meanwhile, set roasting pan over burner and add reserved stock. Scrape up browned bits with wooden spoon.

17. Pour stock through fine mesh strainer set in 1 quart glass measure.

18. Finely chop turkey gizzard and liver (if desired). Melt remaining 4 tablespoons butter in medium saucepan.

19. Add chopped giblest and cook, stirring frequently, until just cooked through, about 1 minute.

20. Add flour and cook, stirring constantly until golden brown, about 3 minutes.

21. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper.

22. Remove stuffing bag from turkey and untie. Carve turkey and serve with all of the stuffing and gravy.


Nutrition Information:

Quickview
571k Calories
60g Protein
31g Total Fat
10g Carbs
29% Health Score
Limit These
Calories
571k
29%

Fat
31g
48%

  Saturated Fat
14g
88%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
225mg
75%

Sodium
854mg
37%

Get Enough Of These
Protein
60g
120%

Vitamin B3
22mg
111%

Copper
2mg
106%

Selenium
59µg
85%

Vitamin B6
1mg
84%

Phosphorus
528mg
53%

Vitamin B12
3µg
53%

Vitamin B2
0.64mg
38%

Vitamin A
1865IU
37%

Zinc
4mg
33%

Potassium
819mg
23%

Vitamin B5
2mg
22%

Magnesium
77mg
19%

Iron
2mg
16%

Vitamin B1
0.22mg
14%

Folate
40µg
10%

Manganese
0.17mg
9%

Vitamin D
1µg
7%

Vitamin K
6µg
6%

Calcium
55mg
6%

Vitamin E
0.8mg
5%

Vitamin C
3mg
4%

Fiber
0.91g
4%

covered percent of daily need
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