-
1
Dilute the chicken stock with the water.
-
2
Rinse the wild rice in several changes of cold water and drain.
-
3
Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
-
4
Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
-
5
The cooking time may vary from 35-60 minutes.
-
6
If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
-
7
(The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
-
8
Season with pepper and salt, if needed.
-
9
Let the stuffing cool thoroughly.
-
10
In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
-
11
Add the onion, celery and a pinch of salt.
-
12
Bring to a boil over high heat.
-
13
Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
-
14
Strain the broth and set aside; you should have about 3 cups.
-
15
Reserve the turkey gizzard and heart.
-
16
Meanwhile, preheat the oven to 325 degrees.
-
17
Spoon the stuffing into the check and neck cavities of the bird.
-
18
Fold the neck skin over the stuffing and secure with skewers.
-
19
Truss the bird with twine.
-
20
Season the turkey liberally with salt and pepper and rub the butter all over.
-
21
Wrap any leftover stuffing in a foil packet.
-
22
Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
-
23
Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
-
24
Ten minutes before the roasting time is up, add the turkey liver to the pan.
-
25
The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
-
26
Transfer the turkey to a warm platter, reserving the liver.
-
27
Let the bird rest for 30 minutes before carving.
-
28
Heat the extra stuffing in the oven for about 25 minutes.
-
29
Meanwhile, make the gravy.
-
30
Pour all the juices into a large measuring cup.
-
31
Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
-
32
Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
-
33
Whisk in 1 cup of the reserved turkey broth until smooth.
-
34
Whisk in the remaining broth and simmer until thickened.
-
35
Degrease the remaining juices in the measuring cup and stir them into the gravy.
-
36
Chop the gizzard, heart and liver finely and stir into the gravy.
-
37
Season with salt and pepper.
-
38
Pour into a warmed gravy boat and serve alongside the carved turkey.
