1 12-pound young turkey (12 - 15 lbs.) (5.5-6.5 kg) with giblets
salt and pepper, to taste
20 ounces mirepoix
8 ounces onion, small dice
6 ounces celery, small dice
4 ounces whole butter
2 pounds dried bread cubes
2 eggs, beaten
1 tablespoon fresh parsley, chopped
2 1/4 quarts chicken stock
8 ounces chestnuts, cooked and peeled, chopped coarse
3 ounces all-purpose flour
Servings: 16
1. Remove the giblets from the turkey's cavity and set aside. Season the turkey inside and out with salt and pepper. Truss the turkey.
2. Place the turkey in a roasting pan. Roast at 400 F (200 C) for 30 minutes. Reduce the temperature to 325 F (160 C) and continue cooking the turkey to an internal temperature of 160 F (71 C), approximately 2 1/2 to 3 hours. Baste the turkey often during cooking. Approximately 45 minutes before the turkey is done, add the mirepoix to the roasting pan. If the turkey begins to overbrown, cover it loosely with aluminum foil.
3. To make the dressing, saute the diced onion and celery in the butter until tender.
4. In a large bowl, toss together the bread cubes, salt, pepper, eggs, parsley, sautéed onions and celery, 4 ounces (120 milliliters) of chicken stock and the chestnuts.
5. Place the dressing in a buttered hotel pan and cover with aluminum foil or buttered parchment paper. Bake at 350 F (180 C) until done, approximately 45 minutes.
6. As the turkey roasts, simmer the giblets (neck, heart and gizzard) in 1 quart (1 liter) of the chicken stock until tender, approximately 1 1/2 hours.
7. When the turkey is done, remove it from the roasting pan and set aside to rest. Degrease the roasting pan, reserving 3 ounces (90 grams) of the fat to make a roux.
8. Place the roasting pan on the stove top and brown the mirepoix.
9. Deglaze the pan with a small amount of chicken stock. Transfer the mirepoix and stock to a saucepot, and add the remaining stock and the broth from the giblets. Bring to a simmer and degrease.
10. Make a blond roux with the reserved fat and the flour. Add the roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain the gravy through a china cap lined with cheesecloth.
11. Remove the meat from the turkey neck. Trim the gizzard. Finely chop the neck meat, heart and gizzard and add to the gravy. Adjust the seasonings.
12. Carve the turkey and serve with a portion of chestnut dressing and giblet gravy.
salt and pepper, to taste
20 ounces mirepoix
8 ounces onion, small dice
6 ounces celery, small dice
4 ounces whole butter
2 pounds dried bread cubes
2 eggs, beaten
1 tablespoon fresh parsley, chopped
2 1/4 quarts chicken stock
8 ounces chestnuts, cooked and peeled, chopped coarse
3 ounces all-purpose flour
Servings: 16
1. Remove the giblets from the turkey's cavity and set aside. Season the turkey inside and out with salt and pepper. Truss the turkey.
2. Place the turkey in a roasting pan. Roast at 400 F (200 C) for 30 minutes. Reduce the temperature to 325 F (160 C) and continue cooking the turkey to an internal temperature of 160 F (71 C), approximately 2 1/2 to 3 hours. Baste the turkey often during cooking. Approximately 45 minutes before the turkey is done, add the mirepoix to the roasting pan. If the turkey begins to overbrown, cover it loosely with aluminum foil.
3. To make the dressing, saute the diced onion and celery in the butter until tender.
4. In a large bowl, toss together the bread cubes, salt, pepper, eggs, parsley, sautéed onions and celery, 4 ounces (120 milliliters) of chicken stock and the chestnuts.
5. Place the dressing in a buttered hotel pan and cover with aluminum foil or buttered parchment paper. Bake at 350 F (180 C) until done, approximately 45 minutes.
6. As the turkey roasts, simmer the giblets (neck, heart and gizzard) in 1 quart (1 liter) of the chicken stock until tender, approximately 1 1/2 hours.
7. When the turkey is done, remove it from the roasting pan and set aside to rest. Degrease the roasting pan, reserving 3 ounces (90 grams) of the fat to make a roux.
8. Place the roasting pan on the stove top and brown the mirepoix.
9. Deglaze the pan with a small amount of chicken stock. Transfer the mirepoix and stock to a saucepot, and add the remaining stock and the broth from the giblets. Bring to a simmer and degrease.
10. Make a blond roux with the reserved fat and the flour. Add the roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain the gravy through a china cap lined with cheesecloth.
11. Remove the meat from the turkey neck. Trim the gizzard. Finely chop the neck meat, heart and gizzard and add to the gravy. Adjust the seasonings.
12. Carve the turkey and serve with a portion of chestnut dressing and giblet gravy.
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