DOUBLE-STUFFED TURKEY

DOUBLE-STUFFED TURKEY image

Yield 12 Servings

Number Of Ingredients 15

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Ingredients

1 12 to 14 pound turkey, rinsed and thoroughly patted dry
2 1/2 cup Herbed Sausage(see recipe)
8 to 10 cups Herbed Sausage and Onion Dressing(see recipe)
Salt and freshly ground pepper
1 turkey liver, minced
1/2 cup(1 stick)butter
1/2 cup oil
1 medium onion, chopped
1 medium carrot,chopped
1 celery stalk, chopped
Brown Turkey Stock*
1/2 cup dry white wine
2 tablespoons(1/4 stick) butter
2 tablespoons all purpose flour
1/2 cup(total) finely diced carrot, celery and turnip blanched 45 seconds and drained

Steps:

Loosen skin over turkey breast, thighs and drumsticks with fingers, being careful not to puncture skin. Pat 1/4 to 1/2 inch layer of Herbed Sausage between skin and flesh of breast,thighs and drumsticks, adding any remainder to Herbed Sausage and Onion Dressing. Season neck cavity with salt and pepper. Fill with some of Herbed Sausage and Onion Dressing. Fold skin over and truss. Add minced liver to remaining dressing. Salt and pepper breast cavity and fill with dressing (do not pack tightly; dressing expands during roasting). Truss breast cavity. Preheat oven to 325 degrees F. Melt butter with oil in small saucepan over medium heat. Brush turkey with mixture. Place bird on its side on rack in large shallow pan and roast 1 hour, basting with butter mixture every 30 minutes. Turn turkey on other side and continue roasting 2 hours, basting with butter mixture every 30 minutes and turning pan for even browning as necessary. Turn bird breast side up. Reduce heat to 300 degrees F. Add chopped onion, carrot and celery to pan juices. Continue roasting and basting until thermometer inserted in thickest part of thigh or breast register 175 degrees F. to 180 degress F., about 45 minutes (tent turkey with foil if it begins browning too quickly). Transfer to heated larger serving platter. discard trussing; cover turkey loosely with aluminum foil.(Bird will stay warm 45 minutes.) Bring Brown Turkey Stock to simmer over low heat. Spoon off excess fat from pan juices and discard. Add Pan juices to stock. Deglaze pan with white wine, scraping up any brown bits. Blend wine mixture into stock. Combine butter and flour in small saucepan over low heat and mix well. Gradually stir into stock until desired consistency. Add diced carrot, celery and turnip. Transfer to sauceboat and serve hot. Carve turkey at table.