Name: Roast Turkey with Corn Bread Stuffing and Giblet Gravy
Yield: Serves 12
Ingredients: 4 quarts water; 1 cup coarse salt; 1 18-pound turkey; neck and giblets reserved for Giblet Broth; 1 cup (2 sticks) butter, cut into pieces, room temperature; 1/4 cup fresh orange juice; 1/4 cup fresh lemon juice; 2 tablespoons chopped fresh thyme or 1 tablespoon dried; 1 tablespoon grated orange peel; 1 teaspoon grated lemon peel; 3/4 teaspoon salt; 3/4 teaspoon pepper; Corn Bread Stuffing; 6 tablespoons (3/4 stick) butter; 6 tablespoons all purpose flour; Chopped turkey neck meat and giblets reserved from Giblet Broth; 3 hard-boiled eggs, finely chopped; 3 tablespoons brandy; 2 tablespoons (1/4 stick) butter; Neck and giblets reserved from 18-pound turkey (discard liver, if desired); 1 1/2 cups chopped carrots; 1cup chopped onion; 1/2 cup chopped celery; 5 cups water; 1 cup dry white wine; 2 3-inch pieces leek (white and pale green parts only); 8 parsley sprigs; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 2 bay leaves; 2 whole cloves; 1/4 teaspoon whole black peppercorns

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner.

Watch how to prepare and carve your bird with our streaming video demonstration.

Recipe notes

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