Frank's Recipes! Apple Glazed Turkey with Giblet Gravy

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Apple Glazed Turkey with Giblet Gravy

Aromatic Rice and Vegetable Stuffing
1 fresh or frozen (thawed) ready-to-stuff turkey, about 14 lbs.
1/2 TSP coarsely ground black pepper
2 TSP salt
1/2 cup apple jelly
3 TBSP balsamic vinegar
1/2 TSP ground cinnamon
1/4 TSP ground cloves
3 TBSP all-purpose flour
Fresh herbs, edible greens, fresh and dried fruit, and nuts for garnish.

SERVE WITH FRISEE and RADICCHIO SALAD, AROMATIC RICE and VEGETABLE STUFFING, CRANBERRY-APRICOT RELISH AND ROASTED VEGETABLES.

Prepare stuffing; set aside.

Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey under cold running water and drain well.

Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; fasten neck skin toback with one or two skewers. With turkey breast side up, lift wings toward neck, then fold them under back of turkey so they stay in place.

Spoon remaining stuffing lightly into body cavity. (Bake any leftover stuffing in covered casserole during last 30 minutes of roasting time.) Close by folding skin over opening; skewer closed if necessary. Depending on turkey, tie legs and til together with string, push drumsticks under band of skin, or use stuffin clamp.

Place turkey, breast side up,on rack in large roasting pan. Rub turkey all over with pepper and 1-1/2 TSP salt. Cover turkey with loose tent of foil. Insert meat thermometer through foil into thickest part of thigh next to body, being careful to prevent pointed end of thermometer from touching bone. Roast turkey at 32 deg. F. for about 3-3/4 hours; start checking for doneness during last hour.

While turkey is roasting, prepare giblets and neck to use in gravy: In 3-quart saucepan over high heat, place gizzard, heart, neck and enough water to cover; heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver; cook 15 minutes longer. Drain, reserving broth. Pull meat from neck, discard bones. Coarsly chop neck meat and giblets. Separate meat and broth, cover and refrigerate.

About 30 minutes before end of roasting time, prepare apple glaze: In 1-quart saucepan over medium-high heat, heat apple jelly, vinegar, cinnamon, and cloves to boiling. Boil about 2 minutes, stirring constantly, until mixture thickens slightly.

To brown turkey, remove foil during last 30 minutes of roasting time and baste occasionally with pan drippings. About 10 minutes before end of roasting time, brush turkey withapple glaze; continue roasting, brushing with remaining glaze. Turkey is done when thigh temperature reaches 180 to 185 deg. F. and drumstick feels soft when pressed with fingers protected by paper towels. (Breast temperature should be 170 to 175 deg. F., stuffing temperature 160 to 165 deg. F.) When turkey is done, place on warmed large platter; keep warm.

Prepare giblet gravy; Remove rack from roasting pan. Pour drippings through sieve into 4-cup measuring cup or medium bowl. Add 1 cup giblet broth back into roasting pan and stir until brown bits are loosened; pour into drippings in measuring cup. Let stand a few seconds until fat separates from meat juice. Spoon 2 TBSP fat from drippings into 2-quart saucepan; skim and discard remaining fat. Add remaining giblet broth to meat juice in cup, along with enough water to make 3 cups.

In saucepan over medium heat, stir flour and 1/2 TSP salt into fat; cook, stirring, until flour turns golden brown. Gradually stir in meat juice mixture and cook over medium-high heat, stirring, until gravy boils and thickens slightly. Stir in reserved giblets and neck meat; heat through. Pour into gravy boat.

To serve, garnish platter. Serve turkey with stuffing and gravy.

Makes 14 servings.