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Roast Turkey with Bread Stuffing and Giblet Gravy

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

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
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

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

Add liquid to meat juice in cup to make 4 cups (add water if

Into fat in saucepan over medium heat, stir flour and 2 teaspoons

Gradually stir in meat juice mixture; cook, stirring until thickened.

Add reserved chopped giblets and neck meat; cook until heated

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.


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