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Herbed Turkey
Prep 40min
Total14hr0min
Ingredients27
Servings16
Ingredients
Turkey and Brine
18cups water
1 1/2cups salt
1cup packed brown sugar
Juice of 1 medium orange
Juice of 1 medium lemon
5sprigs fresh thyme
1whole turkey (12 lb), thawed if frozen
1tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crushed
1tablespoon chopped fresh or 2 teaspoons dried sage leaves, crushed
1teaspoon salt
1/4teaspoon pepper
2cloves garlic, finely chopped
1/4cup butter or margarine, melted
Stuffing
1lb bulk chorizo sausage, crumbled
3medium stalks celery, sliced (1 1/2 cups)
1large onion, chopped (1 cup)
2cloves garlic, finely chopped
6cups cubed (1/2 inch) cornbread
1/3cup butter or margarine, melted
1/2teaspoon dried sage leaves, crushed
1/4teaspoon pepper
2cups chicken broth
1cup pecan halves, toasted
Gravy
2 1/4cups turkey drippings*
1/4cup Gold Medal™ all-purpose flour
Few drops browning sauce, if desired
Salt and pepper, if desired
Directions
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1
In 6-quart container or stockpot, mix water, 1 1/2 cups salt and the brown sugar, stirring until salt and sugar are dissolved. Add orange juice, lemon juice and thyme sprigs. Place turkey in brine. Cover and refrigerate 8 to 12 hours. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water; pat dry.
2
To make stuffing, in 12-inch skillet, cook sausage, celery, onion and 2 cloves garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Stir in remaining stuffing ingredients until blended.
3
Heat oven to 325°F. Turn turkey breast-side down. Fill neck cavity lightly with stuffing; fasten neck to back of turkey with skewer. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing (do not pack stuffing because it will expand during roasting). Tuck legs under band of skin at tail (if present), or tie together with heavy string.
4
In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and 2 cloves garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Insert ovenproof meat thermometer so tip is in thickest part of inside of thigh and does not touch bone.
5
Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and legs move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F when done. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 to 20 minutes for easiest carving.
6
To make gravy, pour drippings from roasting pan into bowl, leaving particles in pan. Return 1/2 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Using wire whisk, stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in remaining 2 cups drippings. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Stir in a few drops browning sauce. Add salt and pepper to taste.
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Garnish turkey with fresh herb sprigs, if desired.
*If necessary, add chicken broth to turkey drippings to equal 2 1/4 cups.
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