Roast Turkey With Corn Bread, Apple And Raisin Stuf

Name: Roast Turkey With Corn Bread, Apple And Raisin Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 20-22 lb turkey, neck heart and gizzrd reserved for giblet stock; Corn bread, aple and raisin stuffing; 5 tbls butter room temperature; 2 tsp dried thyme; 2 tsp dried rubbed sage; 4 cups canned low salt chicken broth; GRAVY; Giblet stock; 3 cups canned low salt chicken broth; 6 Tbl flour; Chopped turkey neck meat, hearts and gizzard reserved from giblet stock; 1 tbl minced fresh thyme

Servings: persons

1 20-22 lb turkey, neck heart and gizzrd reserved for giblet stock
Corn bread, aple and raisin stuffing
5 tbls butter room temperature
2 tsp dried thyme
2 tsp dried rubbed sage
4 cups canned low salt chicken broth
GRAVY
Giblet stock
3 cups canned low salt chicken broth
6 Tbl flour
Chopped turkey neck meat, hearts and gizzard reserved from giblet stock
1 tbl minced fresh thyme

1
FOR TURKEY:
2
Preheat oven to 375. Rinse turkey inside out and pat dry with paper towels. Stuff main cavity and neck cavity loosely with stuffing, close cavities with skewers. Place turkey on rack in large roasting pan. Tie legs together to hold shape. Mix butter and herbs in bowl. Rub all over turkey. Sprinkle with salt and pepper. Pour 2 cups broth into roasting pan.
3
Roast turkey 1 1/2 hours, basting occasionally with pan juices. Reduce heat to 350. Add 2 cups broth to pan. Tent turkey with foil. Continue roasting until thermometer inserted into innermost part of thigh registers 180, basting turkey with pan juices every 30 minutes, about 3 1/2 hours. Transfer turkey to platter. Tent with foil while preparing gravy.
4
FOR GRAVY:
5
Using wooden spoon, scrape any browned bits in roasting pan to loosen. Pour pan juices with bits into large mesuring cup. Spoon off fat from pan juices, reserving 6 tablespoons fat. Mix giblet stock into pan juices; add enough chicken broth to measure 6 cups. Heat reserved 6 tablespoons fat i heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in pan juice mixture. Bring to a boil. Mix in chopped neck meat, heart, gizzard and thyme. Boil until slightly thickened, about 8 minutes. Season with salt and pepper. Transfer to sauceboat. Serve with turkey with gravy.

2210

kcal

Calories

122

Fat

122

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 20-22 lb turkey, neck heart and gizzrd reserved for giblet stock, Corn bread, aple and raisin stuffing, 5 tbls butter room temperature, 2 tsp dried thyme, and more.

Yes, Roast Turkey With Corn Bread, Apple And Raisin Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roast Turkey With Corn Bread, Apple And Raisin Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions