This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.
Recipe information
Yield
16 Servings
Ingredients
Giblet Broth
4
1
2
3
1
Turkey
1
1
2
2
1¾
1¾
½
Gravy
6
¾
3
Preparation
Giblet Broth
Step 1
Combine all ingredients in medium saucepan. Bring to boil, skimming surface. Reduce heat to low, cover partially and cook 2 hours. Strain broth, reserving giblets. Chop giblets finely. Reserve broth and giblets for gravy.
Turkey
Step 2
Preheat oven to 375°F. Pat turkey dry, inside and out. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity. Fill neck-end cavity loosely with some of stuffing. Close with skewer. Tuck in wings. Fill main cavity loosely with some of stuffing. Fold tail in over stuffing. Skewer opening; lace closed with string. Tie legs together. Place turkey breast side up on rack in roasting pan. Brush generously with melted butter. Sprinkle with remaining herbs. Transfer any remaining stuffing to buttered baking dish. Cover with foil and chill.
Step 3
Roast turkey 1 hour, basting every 30 minutes with butter. Cover breast with foil. Continue roasting 1 hour, basting occasionally with pan drippings. Uncover breast and continue roasting until thermometer inserted in thickest part of thigh registers 170°F, basting occasionally, 1 to 1¾ hours longer, depending on size of turkey. (Place stuffing in covered baking dish in oven during last 40 minutes.) Transfer turkey to platter, reserving juices in roasting pan for gravy. Tent turkey with foil and let rest 20 minutes. Continue baking stuffing in dish 20 minutes.
Gravy
Step 4
Pour turkey pan juices into large measuring cup and degrease, reserving ¼ cup fat (do not wash roasting pan). Add enough Giblet Broth to juices to measure 3⅓ cups. Pour about ½ cup into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits.
Step 5
Transfer reserved fat to heavy medium saucepan. Add flour and stir roux over medium-low heat 2 minutes. Gradually whisk in juices. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Add Sherry and giblets. Season with salt and pepper.
Step 6
Serve turkey with stuffing and gravy.