Soak bird in stockpot with 1/3cup kosher salt for 24 hrs.
Reserve gibbets, neck and liver for gravy
Prepare stuffing outside of bird for moister bird, bake in casserole in pan of water and baste with turkey pan juices
Preheat oven to 450 degrees
Drain bird and pat dry, cut knobs off wings and elbows
Add 1 cut up carrots, 1/2 onion cut up,1 cut up celery tops, 1 parsley, ? tea sage and thyme to cavity of bird. Brush skin w/ butter, cover w/ cheesecloth dipped in vegetable oil.
Place bird in preheated ovenand reduce heat to 350 degrees
Baste frequently, In the last hour place 1carrots and onions in pan, remove cloth.
Roast to internal temp of 180?-185? (15-20min.per pound)
Rest bird covered with foil for 15-20 mins. before carving.
Drain and reserve pan juices, deglaze pan with white wine
Add cut up giblets, liver, neck and brown them.
Add chopped onion, carrots, 1 cup white wine, 2 cups chicken broth, reserved pan juices, turkey stock, bay leaf, and ? tea thyme.
Reduce by half, drain thru cheesecloth, press solids
Return to pan and add 1 tble. butter for 2 mins.
Thicken with 3-tble. cornstarch and ? cup cold broth if ness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 218 (95%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 6.1mg||2 %|
|Sodium 2063.6mg||71 %|
|Potassium 28.4mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 0.3g||0 %|
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Calories per serving: 230
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