1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Remove neck and giblets; reserve for other uses. Remove and discard excess
fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and
pepper. Tie legs together and twist wing tips under back. Brush turkey with oil
and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in
center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or
until an instant read thermometer inserted into the thickest part of the thigh
not touching bone registers 180 degrees and the juices run clear. Transfer
turkey to a platter. Let stand for 15 minutes before carving.
Turkey giblet stock
1 turkey neck
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock
Combine turkey neck and giblets in a saucepan and cover with water. Bring to
a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove
stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan
with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine
to roux and whisk until smooth. Add stock and bring to a boil.
1 12-14 lb. Honeysuckle White turkey, giblets reserved
Apple and Bacon cornbread stuffing
1 tbsp. melted butter or margarine
1 1/4 tsp. salt, divided
3/4 tsp. pepper, divided
2 cups apple cider
1/3 cup all-purpose flour
1/2 tsp. dried sage
Preheat oven to 325 degrees F. Note turkey cavity preparation instructions
from the first recipe in this section. Fill turkey cavity with stuffing. Truss
and insert meat thermometer, if desired. Brush butter over breast and sprinkle
with 1/2 tsp. salt and 1/4 tsp. pepper. Place turkey on a rack in a roasting
pan. Roast until juices run clear when thigh is pierced with a fork or meat
thermometer registers 170 degrees F, about 3 hours. Remove turkey from pan and
cover loosely with foil.
To make gravy, in saucepan over medium heat bring giblets and 4 cups water to
boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets.
Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over
medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and
simmer, until reduced by half, about 5 minutes. In saucepan, over low heat
combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in
cider mixture, then giblet broth. Increase heat and simmer until thickened,
about 10 minutes. Stir in sage and remaining salt and pepper.
1 12-14 lb. Honeysuckle White turkey with giblets
Salt & freshly ground black pepper to taste
3/4 cup bourbon
1/4 cup plus 2 tbsp. Dijon or spicy brown mustard
1/4 cup plus 1 tsp. packed brown sugar
2 tbsp. cornstarch
Giblets and neck from turkey
1 tsp. vegetable oil, preferably canola
1 onion, chopped
1 carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
a few sprigs of fresh parsley a few sprigs fresh thyme or 1/2 tsp. dried thyme
6-8 whole peppercorns
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a
large roasting pan. Lightly oil a 2-quart baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard
the liver.) Remove any visible fat from the turkey. Rinse it inside and out with
cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half the corn bread stuffing into the turkey and neck cavities,
securing the neck cavity with a skewer. Transfer the remaining stuffing to the
prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the
bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your
fingers, separate the turkey skin from the breast meat, taking care not to tear
the skin or pierce the meat. Rub about half the glaze under the skin onto the
breast meat; set aside the remaining glaze. Season the bird with salt and
Tie the drumsticks together and tuck wing tips behind the back. Place the bird,
breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum
foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with
some of the reserved glaze and baste with pan juices. Continue roasting,
uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to
time. The turkey is done when a meat thermometer inserted into the thickest part
of the thigh registers 180 degrees F and registers 165 degrees F when inserted
into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium high
heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook,
stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken
stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil.
Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You
should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board. Scoop
the stuffing into a serving bowl, cover and keep warm. Place the dish of extra
stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and
let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a
small bowl, then chill in the freezer so that the fat can be skimmed off. Add
the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and
scraping up any brown bits, for about 1 minute. Strain into a medium saucepan.
Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan
juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup
water; slowly add to the simmering sauce, whisking until slightly thickened.
Stir in the remaining 2 tbsp. mustard and 1 tsp. brown sugar. Taste and adjust
Remove string from turkey and carve, discarding skin. Serve with gravy and