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1
At least 2 hours before roasting the turkey, chop the turkey neck into J-inch pieces.
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2
Heat the oil in a medium saucepan over medium heat.
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3
Add the neck, turkey heart, and gizzard.
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4
Cook, stirring occasionally, until the turkey pieces are well browned, about 10 minutes.
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5
Add the stock, bring to a simmer over medium-high heat, scraping up the browned bits in the pan.
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6
Reduce the heat to very low and simmer for 2 hours.
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Strain the stock and set aside.
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Let stand 5 minutes and skim off any fat that rises to the surface.
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You should have 1 1/2 quarts stock; add water to the stock, if needed.
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(The stock can be prepared up to 1 day ahead, cooled, covered, and refrigerated.)
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Set aside.
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12
Position a rack in the lower third of the oven and preheat the oven to 325F.
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13
Turn the turkey on its breast.
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14
Loosely fill the neck cavity with stuffing.
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15
Using a thin wooden or metal skewer, pin the turkeys neck skin to the back.
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16
Fold the turkeys wings akimbo behind the back or tie to the body with kitchen string.
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Loosely fill the large body cavity with some of the stuffing, and cover the stuffing with foil.
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18
Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish.
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19
Tie the drumsticks together with kitchen string.
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20
Place the turkey, breast side up, on a rack in the roasting pan.
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Rub all over with the 4 tablespoons softened butter.
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Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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23
Tightly cover the breast area with aluminum foil.
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24
Pour 2 cups stock into the bottom of the pan.
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25
Roast the turkey, basting all over every 40 minutes 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 170F and the stuffing is at least 160F, about 3 hours.
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26
Whenever the drippings evaporate, add water to moisten them (about 1 1/2 cups at a time).
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27
During the last 45 minutes, remove the foil and baste a couple of times to brown the skin.
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28
Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving.
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29
Increase the oven temperature to 350F.
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30
Cover and bake the stuffing until heated through, about 20 minutes.
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31
Meanwhile, pour the drippings from the roasting pan into a separator cup.
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32
Let stand 5 minutes; then pour off and reserve the drippings and discard the fat.
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33
Return the drippings with the remaining 1 quart stock to the roasting pan.
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34
Place the roasting pan over two burners on high heat, and bring the stock to a boil, scraping up the browned bits on the bottom of the pan with a wooden spatula.
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35
Boil until the liquid is reduced to 2 cups, 10 to 15 minutes.
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36
In a small bowl, sprinkle the cornstarch into the port and stir to dissolve.
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Stir into the pan and cook until the sauce is lightly thickened.
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38
Remove from the heat.
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39
One tablespoon at a time, whisk in the remaining 2 tablespoons butter until melted.
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40
Season with salt and pepper.
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41
Strain the sauce and pour into a warmed sauceboat.
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42
Carve the turkey and serve with the stuffing and gravy.
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43
If the dark meat seems a bit pink, do not be concerned, because it is safe to eat.
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44
If you want it cooked longer for aesthetic reasons, cut the thighs and drumsticks from the carcass, and bake them at 350 degrees F for a few minutes until the meat shows no sign of pink.
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45
Or microwave on High at 30-second intervals until the meat looks well done.
