MOLASSES-GLAZED ROAST TURKEY WITH GIBLET GRAVY

MOLASSES-GLAZED ROAST TURKEY WITH GIBLET GRAVY image

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 15lb turley, neck and giblets reserved for Giblet Broth (see recipe)
2 cups plus 2 tablespoons chicken stock or canned low-salt broth.
3 tablespoons butter, melted.
1 tablespoon robust flavor(dark) molasses.
1 teaspoon red wine vinegar.
Gravy:
7 tablespoon all purpose flour.
5 cups Giblet Broth (see recipe) or low-salt chicken broth.
1/3 cup dry sherry.

Steps:

For Turkey: preheat oven to 350 F.. Butter 6-cup casserole dish. Rinse turkey inside and out. Dry throughly. Discard any pieces of fat in neck or main cavity. Fill neck cavity with 2 cups or corn bread dressing. Fold neck skin over and secure to body with skewer. Spoon 5 to 6 cups dressing into main cavity of turkey. Sew or skewer main cavity closed. Mix 2 tablespoons stock into remaining dressing. Transfer dressing to prepared casserole; cover and refridgerate. Tuck wings under turkey body. Tie legs together. Place turkey, breast side up, on rack in large roasting pan. Brush 2 tablespoons melted butter over turkey. Pour 1/2 cup stock into pan. Roast turkey 2 1/2 hours, basting with pan juices and adding 1/2 cup stock every 45 minutes. Mix remaining 1 tablespoon melted butter with molasses and vinegar. Brush glaze over turkey. Roast turkey until meat thermometer inserted into thickest part of thigh registers 175 degrees, about 30 minutes longer. (Bake dressing in casserole alongside turkey for final 30 minutes and while turkey stands at room temperature.) Transfer turkey to platter and tent with foil. Let stand 20 to 30 minutes. For Gravy: Remove rack from roasting pan. Pour turkey pan juices into bowl. Do not wash pan. Degrease juices, reserving 6 tablespoons fat. Pour fat back into same pan. Place pan over moeduim heat. Add 7 tablespoons flour to pan and whisk until begining to brown, about 3 minutes. Gradually whisk in Giblet broth, degreased pan juices, accumulated juices from turkey platter and Sherry. Simmer until gravy thickens, whisking and scraping bottom of pan, about 10 minutes. mix in giblets and neck meat reserved from giblet broth. Season gravy to taste with salt and pepper. Transfer gravy to sauceboat.