ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING

ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING image

Yield 14

Number Of Ingredients 12

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

Steps:

FOR TURKEY: 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. 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. FOR GRAVY: 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.