| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Turkey; (14- to 16-pound) |
| 1/2 |
c |
Sherry wine vinegar |
| 1/4 |
c |
Orange juice |
| 6 |
tb |
Unsalted butter; room temperature |
|
|
; (3/4 stick) |
| 6 |
tb |
All purpose flour |
| 3 |
c |
Chicken stock or canned low-salt broth |
INSTRUCTIONS
CURRANT PECAN STUFFING
Preheat oven to 325F. Rinse turkey inside and out. Pat dry. Transfer to
roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon
5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of
turkey. Close cavities with skewers. Place remaining stuffing in casserole;
cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie
legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2
hours. Remove foil. Increase oven temperature to 350F. Continue roasting
until thermometer inserted into thickest part of thigh registers 175F,
basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake
stuffing in covered casserole alongside turkey for final 20 minutes and
while preparing Sherry vinegar gravy.)
Transfer turkey to platter. Tent with foil. Pour turkey pan juices into
bowl. Do not wash roasting pan. Degrease juices. Pour juices back into
roasting pan and place atop stove. Bring to boil, scraping up any browned
bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil
until slightly thickened, stirring often, about 10 minutes. Season with
salt. Pour gravy into sauceboat.
Makes 12 servings.
Bon Appetit November 1992
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