Molasses Glazed Roast Turkey With Giblet Gravy Recipes

Steps:

• Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
• Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Steps:

• For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
• Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
• Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
• For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
• Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
• Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
• Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
• Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

Steps:

• Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
• Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
• Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
• Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

Steps:

• Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
• Strain broth; you should have close to 4 cups.
• Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

Steps:

• Steam the turkey:
• Preheat the oven to 400°F. Season the inside of the turkey with salt and pepper and tie the legs together. In the bottom of a large pot fitted with a small round rack or crumpled foil, bring 8 cups water to a boil over high heat. Reduce heat to medium low and lower the turkey into the pot. Cover and steam for 30 minutes.
• Meanwhile, make the glaze: In a medium saucepan, melt the butter. Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder. Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes.
• Roast the turkey:
• In a large roasting pan, toss the scallions, celery, and reserved orange peels with the oil and season with salt and pepper. Fit a roasting rack over the vegetables and place the turkey on top. Brush all over with the glaze, lower oven to 350°F, and roast the turkey, basting every 20 minutes, until a thermometer inserted in the thigh registers 165°F, about 2 hours. If the turkey is browning too quickly, tent with a piece of foil. Let the turkey rest about 20 minutes before carving.
• Make the gravy:
• While the turkey is cooking, in a large saucepan over medium-high heat, heat the oil. Add the turkey neck, gizzard, and liver and cook until browned on all sides, 8 to 10 minutes, flipping occasionally; season with salt and pepper. Lower the heat to medium and add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook until the vegetables are softened, 2 to 3 minutes. Add the broth and bring to a boil, scraping the browned bits from the bottom of the pan. Lower the heat to medium-low and simmer, uncovered, until the stock is flavorful and slightly reduced, about 1 hour. Strain the broth into a large clean saucepan and set aside on the stovetop to keep warm.
• In a large pot, melt butter over medium heat. Sprinkle the flour over the butter and whisk to combine. Cook, stirring frequently with a wooden spoon, until butter mixture is browned, 2 to 3 minutes. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until gravy is thickened, 15 to 20 minutes.
• Once the turkey has been removed from the roasting pan, strain the drippings into the pot with the gravy, discarding the solids. Place the roasting pan over two burners over medium-high heat. Pour in the wine and orange juice and bring to a boil. Scrape up brown bits on the bottom of the pan, and cook until reduced, about 1 minute. Pour pan juices into the gravy. Season with salt and pepper and serve with the turkey.

Steps:

• Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
• Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
• Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
• Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
• For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Steps:

• Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
• Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
• Mince the gizzard, heart and meat from the neck and reserve.
• Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
• Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
• Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
• Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
• Remove turkey from the oven and allow to stand 30 minutes.
• Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
• Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

Steps:

• In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

Steps:

• In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
• Sautè the livers, turning them, until they are done.
• Allow to slightly cool, and cut the livers into small, but not too small, pieces.
• Place the gravy into a large pot.
• Add the cut up chicken livers.
• Heat, stirring every so often.
• Add about 3/4 cup of the turkey drippings.
• If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.