Roast Turkey with Giblet Gravy

Dindon Rôti avec Son Jus aux Abats

Preparation info

  • Makes

    10 to 15

    Servings, with Leftovers
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

While you can still find delicious turkeys in France, turkeys are less popular now than they were during the eighteenth century, when they were all the rage—provided, of course, that they were stuffed with truffles. The turkey was one of the first foods from the New World to be embraced by the French, and during the sixteenth century it overtook the peacock as the largest bird to be served at feasts. The earliest suggestions included turkey garnished (not stuffed) with oysters and cardoons.