- Giblets and neck from the turkey
- 1 cup extra giblets
- 3 1/2 cups chicken broth
- 1 turkey (18 pounds), rinsed
- 1 orange, halved
- Paprika, to taste
- Salt and pepper, to taste
- Harvest Stuffing
- 6 tablespoons softened butter
- Pan juices from the turkey
- 1/4 cup butter
- 1/4 cup flour
- 2 tablespoons dry sherry
- 1 teaspoon dark molasses
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped sage Giblet mixture (see Step 1)
- Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.
- Preheat oven to 325°F. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper. Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.
- Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.
- Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
- Raise the oven temperature to 350°F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180°F. The temperature at the thickest part of the breast should be 160°F. The juices should run clear when the thigh is pricked with a small knife.
- Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly. Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10 minutes, stirring, until gravy has thickened. For a thinner gravy, add more broth. Adjust seasonings; heat before serving.