Our Favorite Way to Roast a Turkey

Name: Our Favorite Way to Roast a Turkey
Yield: 16 portions
Ingredients: 1 teaspoon dried thyme; 1 tablespoon chopped fresh Italian (flat-leaf) parsley; 2 to 3 large bunches of fresh sage, for garnish; 4 tablespoons (½ stick) unsalted butter; ¼ cup all-purpose flour; 2 tablespoons Madeira or dry sherry; 1 orange, halved; Paprika, to taste; Salt and freshly ground black pepper, to taste; 10 to 12 cups Corn Bread–Sausage Stuffing with Apples; 6 tablespoons (¾ stick) unsalted butter, at room temperature; 2 medium-size onions, unpeeled; 2 garlic cloves, bruised; 4 sprigs fresh Italian (flat-leaf) parsley; 4 whole cloves; 3 whole black peppercorns; 1 bay leaf; Salt, to taste; 1 fresh turkey (18 pounds); 1 cup extra giblets (about ¾ pound); Giblets and neck from turkey, well washed; 2 celery ribs, with leaves; 4 chicken backs (about 1¾ pounds)

Preparation info

16
portions

Difficulty
Complex

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

We promise wonderful results and a very moist bird.

Ingredients

Giblet Broth (Make One Day Ahead)

Giblets and neck from turkey, well washed
1 cup extra giblets (about ¾ pound)

Main course

Method

The day before serving, prepare the giblet broth (set aside the liver for another use). Place all the broth ingredients in a heavy saucepan and add water to just cover. Bring to a boil, reduce the heat, and simmer until the giblets are tender, skimming any foam that rises to the surface, about 1 hour. Strain the broth over a bowl, reserving the giblets, turkey neck, and