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1.
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Simmer the turkey giblets and neck in water until tender, about 1 hour.
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Mince the giblets.
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Remove the meat from the neck.
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Combine both and reserve for the gravy.
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Preheat the oven to 325F.
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2.
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Rinse the turkey and pat dry.
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Squeeze the orange inside the body cavity.
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Sprinkle with paprika, salt, and pepper.
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Stuff the cavity loosely with Cornbread Chorizo Stuffing and tie the legs together.
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Rub the turkey with butter; sprinkle with paprika, salt and pepper all over.
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3.
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Place the turkey, breast-side up, on a rack in a roasting pan.
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Add 2 cups of the broth and cover turkey with foil.
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Roast for 1 1/2 hours.
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Remove foil and roast turkey for 2 1/2 hours longer, basting every 30 minutes.
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4.
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Raise the oven temperature to 350F; cook for an additional 45 minutes.
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Brush the Maple Ginger Glaze on the turkey; cook about 30 minutes longer.
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A thermometer inserted into the thickest part of the thigh should read 180F; in the thickest part of the breast, 160F; and in the deepest part of the stuffing, 165F.
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Juices should run clear when the thigh is pricked with a knife.
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5.
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Remove turkey to a platter; let rest 20 minutes, covered loosely with foil, before carving.
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Remove the stuffing and cover with foil to keep warm.
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6.
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Prepare the gravy: Heat the pan juices in the roasting pan, scraping up all of the brown bits on the bottom.
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Pour the juices through a gravy separator to remove the fat.
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Pour the defatted juices into a measuring cup, along with any remaining glaze.
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Stir well; reserve.
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7.
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Melt the butter in a saucepan over medium heat.
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Whisk in the flour and continue whisking for 2 to 3 minutes, or until it browns slightly.
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Whisking constantly, slowly pour in 2 cups of the reserved pan juices and continue whisking until smooth.
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Bring the gravy to a boil, reduce heat to medium-low and add the thyme, salt, pepper, parsley, and reserved giblet mixture.
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Simmer for 10 minutes, stirring, until thickened.
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For a thinner gravy, add the remaining cup of chicken broth.
