Prep Time: 30 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 5 hours
Yield: Serves 8
- Herbed Apple-Chestnut Stuffing
- One 12 to 15-pound fresh turkey, at room temperature, neck and giblets removed
- Salt and freshly ground black pepper to taste
- 10 tablespoons butter, at room temperature
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh sage leaves
- 1 tablespoon orange zest
- 1 small onion, coarsely chopped
- 2 tablespoons all-purpose flour
2. Preheat the oven to 450°F. Rinse the turkey inside and out, and pat dry. Sprinkle the cavities with salt and pepper. Loosely fill the large cavity of the turkey with about 6 cups of the stuffing. Fill the neck cavity with another 1 1/2 to 2 cups. Put the remaining stuffing in buttered glass baking dish, and cover with aluminum foil and refrigerate.
3. Truss the turkey with kitchen twine, tying the legs together to close the large cavity. Use toothpicks to close the neck cavity. Set the turkey, breast-side up, on a rack in a roasting pan. Tuck the wing tips under the turkey.
4. Melt 6 tablespoons of the butter in a saucepan. Stir in the rosemary, sage, orange peel and salt and pepper to taste. Brush the herb butter over the turkey.
5. Place the turkey in the oven and immediately reduce the oven temperature to 325°F. Roast the turkey, basting with occasionally with a bulb baster, for 4 to 4 1/2 hours, or until a meat thermometer inserted into the inner thigh registers 175°F.
6. After 3 hours, place the dish with the extra stuffing into the oven to bake with the turkey.
7. While the turkey is roasting, make the turkey stock. In a medium saucepan, melt 2 tablespoons of the butter. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the reserved neck and giblets and cook, turning until well-browned all over, about 10 minutes. Add 4 cups of water and bring the mixture to a boil. Reduce the heat and simmer gently, skimming occasionally, for 1 hour. Strain the stock and set aside.
8. When the turkey is done, transfer it to a large platter and cover it loosely with foil to keep warm and let stand. Remove the extra stuffing from the oven and set it aside until ready to serve.
9. Pour the pan juices into a wide bowl and skim the surface using a large spoon or ladle. Place the roasting pan over medium-high heat. Stir in the strained turkey broth, scraping up any browned bits form the bottom of the pan. Reduce the heat to medium and stir in the reserved pan juice and simmer for about 5 minutes. Season to taste with salt and pepper.
10. In a small bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Reduce the heat to low and whisk the flour paste into the gravy. Bring the mixture to a boil whisking until the mixture is smooth and thickened slightly. Reduce the heat to low and keep warm, stirring occasionally, while you carve the turkey.
11. Stir any juices from the turkey into the gravy. Serve the turkey with the stuffing and pass the gravy separately.