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Molasses-Glazed Roast Turkey with Giblet Gravy

By

Cover Recipe from November 1991 Issue of Bon Appétit page 66.

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Rate this recipe 4.4/5 (14 Votes)

Ingredients

  • TURKEY:
  • 1 15-Pound Turkey, neck and giblets reserved for Giblet Broth (separate recipe)
  • 2 Cups Plus 2 Tablespoons Chicken Stock or canned low-salt broth
  • 3 Tablespoons butter, melted
  • 1 Tablespoon robust favor (dark) molasses
  • 1 Teaspoon Red Wine Vinegar
  • GRAVY:
  • 7 Tablespoons all purpose flour
  • 5 Cups Giblet Broth (separate recipe) or canned low-salt chicken broth
  • 1/3 Cup Dry Sherry
  • Kale Leaves (Optional)
  • Fresh Sage Sprigs (Optional)
  • GIBLET BROTH
  • 6 Cups low-salt chicken broth
  • Neck and giblets reserved from 15 -pound Turkey
  • 1 Small Onion, Halved
  • 1 Celery Stalk with Tops, coarsely chopped
  • 1 Teaspoon Chopped Fresh Sage or 1/2 Teaspoon Dried, crumbled
  • Pinch of Pepper

Details

Adapted from bonappetit.com

Preparation

Step 1

FOR TURKEY: Preheat oven to 350º F. Butter 6-cup casserole dish. Rinse turkey inside and out. Dry thoroughly. Discard any pieces of fat in neck or main cavity. Fill neck cavity with 2 cups corn bread dressing. Fold neck skin over and secure to body with skewer. Spoon 5 to 6 cups dressing into mail cavity of turkey. Sew or skewer main cavity closed. Mix 2 tablespoons stock into remaining dressing. Transfer dressing to prepared casserole dish; cover and refrigerate. Tuck wings under turkey body. Tie legs together. Place turkey, breast side up, on rack in large roasting pan. Brush 2 tablespoons melted butter over turkey. Pour 1/2 cup stock into pan.

Roast turkey 2 1/2 hours, basting with pan juices and adding 1/2 cup chicken stock to pan about every 45 minutes. Mix remaining 1 tablespoon melted butter with molasses and vinegar. Brush glaze over turkey. Roast turkey until meat thermometer inserted into thickest part of thigh registers 175ºF, about 30 minutes longer. (Bake dressing n casserole alongside turkey for final 30 minutes and while turkey stands at room temperature)
Transfer turkey to platter and tent with foil. Let stand 20-30 minutes.

FOR GRAVY: Remove rack from roasting pan. Pour turkey pan juices into bowl. Do no wash pan. Degrease juices, reserving 6 tablespoons fat. Pour fat back into same pan. Place pan over medium heat. Add 7 tablespoons flour to pan and whisk until beginning to brown, about 3 minutes. Gradually whisk in "Giblet Broth, degreased pan juices, accumulated juices from turkey platter and Sherry. Simmer until gravy thickens, whisking and scraping bottom of pan, about 10 minutes. Mix in giblets and neck meat reserved from Giblet Broth. Season gravy to taste with salt and pepper. Transfer gravy to sauceboat.
Garnish turkey platter with kale leaves and fresh sage. Serve turkey with corn bread dressing and gravy.

GIBLET BROTH

Combine all ingredients except turkey liver in heavy large saucepan and bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours. Rinse liver and add to broth. Simmer until liver is cooked through, about 8 minutes. Remove giblets and reserve. Strain broth, discarding vegetables. Carefully remove neck meat from bones. Finely chop giblets and neck meat and reserve for gravy. (Can be made 1 day ahead. Cover and chill broth and chopped meats separately.)

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