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1
The day before roasting the turkey, remove the neck and giblets from the turkey.
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2
Using a heavy knife or a cleaver, chop the neck into 2-inch chunks.
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3
Discard the liver, or save for another use.
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4
Pull out the yellow fat pads on either side of the tail (some producers remove these), cover, and refrigerate.
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5
Set the turkey aside.
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6
To make the turkey stock, heat the oil in a large soup pot over medium-high heat.
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7
Add the turkey neck and giblets and cook, turning occasionally, until well browned, about 10 minutes.
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8
Add the onion, celery, and carrot and cook, stirring occasionally, until the onion softens, about 5 minutes.
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9
If using the wings, add them to the pot at this point, but no need to brown them.
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10
Add the broth and enough cold water to cover the turkey parts by 1 inch.
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11
Bring to a boil over high heat, skimming off any foam that rises to the surface.
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12
Add the parsley, thyme, peppercorns, and bay leaf.
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13
Reduce the heat to low.
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Simmer, uncovered, until the stock is full-flavored, about 3 hours.
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15
Strain through a wire sieve into a bowl.
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You should have about 2 1/2 quarts broth; add more chicken broth or water, if necessary.
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17
Cool completely.
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18
Cover and refrigerate overnight.
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19
To make the dry brine rub, mix the salt, thyme, sage, rosemary, marjoram, ground pepper, and bay leaves in a small bowl.
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20
Rinse the turkey inside and out, but do not pat dry.
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21
Place the turkey in a turkey-size oven roasting bag.
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22
Sprinkle the dry brine inside and on the outside of the bird, coating it evenly.
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Close the bag and refrigerate for 18 to 24 hours.
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24
The next day, position a rack in the lowest position of the oven and preheat to 325F.
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25
Scrape off and discard the solidified fat on the surface of the stock.
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26
Transfer the stock to a large saucepan and bring to a boil over medium heat.
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27
Remove the stock from the heat.
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28
Remove the turkey from the bag and rinse thoroughly under cold water.
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29
Pat the turkey skin dry.
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30
Turn the turkey on its breast.
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31
Loosely fill the neck cavity with stuffing (or with the chopped vegetable mixture; see Variation).
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32
Using a thin wooden or metal skewer, pin the turkeys neck skin to the back.
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33
Fold the turkeys wings akimbo behind the back or tie to the body with kitchen string.
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34
Turn the turkey over.
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35
Loosely fill the large body cavity with stuffing.
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36
Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake later as a side dish.
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37
Place the drumsticks in the hock lock (the metal or plastic implement that some producers insert in the tail area) or tie together with kitchen string.
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38
Place the turkey, breast side up, on a rack in the roasting pan.
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39
Rub all over with the softened butter.
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40
Season with salt and pepper.
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41
Tightly cover the breast area with aluminum foil.
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42
Pour 2 cups of the turkey stock into the bottom of the pan.
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43
Add the reserved turkey fat to the pan.
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44
Roast the turkey, basting allover every 45 minutes or so with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180F and the stuffing is at least 160F, about 4 hours.
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45
(See Estimated Roasting Times, page ) Whenever the drippings evaporate to a brown glaze, add stock or water to moisten them (about 1 cup at a time).
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46
During the last hour, remove the foil and baste a couple of times with the pan juices.
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47
Transfer the turkey to a large serving platter and let it stand for at least 30 minutes before carving.
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48
Increase the oven temperature to 350F.
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49
Drizzle 1/2 cup of the turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
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50
Meanwhile, pour the drippings from the roasting pan into a heat-proof glass bowl or measuring cup.
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51
Let stand for 5 minutes; then skim off and reserve the clear yellow fat that rises to the top.
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52
Measure 9 tablespoons fat, into a small bowl, adding melted butter if needed.
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53
Add enough turkey stock to the skimmed drippings to make 6 cups total.
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54
Place the roasting pan over two stove burners on low heat and add the 9 tablespoons of turkey fat.
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55
Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes.
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56
Whisk in the cider, and then the stock mixture.
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57
Bring to a boil, then reduce the heat to medium-low.
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58
Simmer, whisking often, until the gravy has thickened and no trace of raw flour flavor remains, about 5 minutes.
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59
Strain into a clean 2-quart measuring cup.
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60
Season the gravy with salt and pepper, then stir in the sage.
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61
Pour into a warmed gravy boat.
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62
Carve the turkey and serve the stuffing and gravy alongside.
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63
Variation
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64
Not everyone likes to stuff turkey, and en unstuffed bird roast more quickly than a stuffed one.
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65
If you prefer, stuff the bird with vegetables and herbs to flavor the meat and juices, but these will not be served as a side dish.
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66
Mix 1 onion, 1 celery rib, and 1 carrot, chopped, with 2 teaspoons chopped fresh parsley and 1 teaspoon each dried rosemary, thyme, sage, and marjoram.
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67
Use the vegetable mixture to stuff the neck and cavities.
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68
After roasting the tilt it so the tasty juices run out the body cavity into the roasting pan to add flavor to the gravy.
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69
Estimated Roasting Times
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70
(Oven Temperature: 325F)
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71
Add an extra 30 minutes to the roasting time to allow for variations in roasting conditions.
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72
Its better to have the turkey done ahead of time than to keep everyone hungry and waiting for the bird to finish roasting.
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73
Unstuffed Turkey
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74
8 to 12 Pounds 2 3/4 to 3 Hours
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75
12 to 14 Pounds 3 to 3 3/4 Hours
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76
14 to 18 Pounds 3 3/4 to 4 1/4 Hours
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77
18 to 20 Pounds 4 1/4 to 4 1/2 Hours
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78
20 to 24 Pounds 4 1/2 to 5 Hours
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79
Stuffed Turkey
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80
8 to 12 Pounds 3 to 3 1/2 Hours
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81
12 to 14 Pounds 3 1/2 to 4 Hours
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82
14 to 18 Pounds 4 to 4 1/4 Hours
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83
18 to 20 Pounds 4 3/4 to 5 1/4 Hours
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84
20 to 24 Pounds 4 3/4 to 1/4 Hours
