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FOR THE TURKEY: Mix the cavity ingredients and stuff into the washed and dried turkey cavity.
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Fill the neck cavity with the mixture of fruits.
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Seal both cavities.
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Dot the bird with gobs of margarine before roasting.
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In Foil: This is a good way to cook large turkeys, 16 to 24 lbs.
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when carving is done in the kitchen.
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The high temperature shortens cooking time.
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Place turkey breast side up in center of wide, heavy foil that's at least 12 inches longer than the bird.
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(For big bird, put two widths together with drugstore fold and press to make leakproof seal.
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Bring one end of foil up over turkey; then bring up other end, lapping it over first end by 2 to 3 inches.
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fold tightly.
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Fold foil down snugly over greased breast and legs.
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Press remaining sides up to hold drippings.
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Package will not be airtight.
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Place wrapped turkey in shallow pan without rack.
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Roast in very hot oven (450 degrees)F. Remove pan from oven 30 to 40 minutes before turkey should be done.
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Slit foil open and fold away from turkey to edge of pan.
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Insert meat thermometer if you use one.
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Return to oven until done.
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A 18-21 pound turkey should take 4 1/2 to 5 hours with internal temperature 185 degrees F. This should take about 4 1/2 to 5 hours with Internal Temperature 185 degrees.
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FOR THE GRAVY: The average 20 lb.
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turkey does not contain enough giblets for this recipe, so remember to buy more or buy chicken giblets if you can't fine turkey giblets.
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Combine first 6 ingredients.
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Tie herbs in cheesecloth and add to the mixture.
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Bring to a simmer and cook 1 hr.
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Strain to remove giblets and vegetables.
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Reserve the giblets (not the turkey neck), and refrigerate the stock.
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When the stock has gelled (you will have about 2 cups), remove all the fat that has floated to the top.
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Stir in the FLOUR to the cold gelled stock and blend well with a wooden fork or wire whisk.
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Remove the turkey from the pan and take off the turkey stock that has accumulated at the bottom.
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Again, you will have about 2 cups.
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Skim off the fat and combine with the gelled stock from the giblets.
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Cook at a simmer, stirring well.
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Chop the giblets and add to the gravy along with the wine.
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Season with salt and pepper and serve as soon as heated through.
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Roasting guide for COOKING TURKEY IN FOIL.
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10-13 pound turkey-- 2 1/4 to 3 hours.
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14-17 pound turkey --3 1/2 to 4 hours.
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18-21 pound turkey--4 1/2 to 5 hours.
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22-24 pound turkey--5 1/2 to 6 hours Internal for all above 185 degrees F. To Insert Thermometer: Push it into thickest part of inside thigh muscle; do not touch bone.
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(If you roast a stuffed turkey, you can place bulb of thermometer in the center of the stuffing.
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Turkey is done when temperature reaches 165 degrees F. in the stuffing.
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Check both ways.
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TEST FOR DONENESS: Always make the pinch test: Protecting your thumb and forefinger with paper or cloth, pinch thickest part of inside thigh muscle; do not touch bone.
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If done, meat will feel very soft and you can move drumstick up and down easily.
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Turkey should be done when thermometer reads 185 degrees F.
