12 to 14 pounds Honeysuckle
White Whole Turkey Apple
and Bacon Cornbread Stuffing
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
Preheat oven to 325*F.
Note turkey cavity preparation instructions from the first recipe
in this section. Fill turkey cavity with stuffing. Truss and
insert meat thermometer, if desired. Brush butter over breast
and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place turkey on a rack in a roasting pan. Roast until juices
run clear when thigh is pierced with a fork or meat thermometer
registers 170*F, about 3 hours. Remove turkey from pan and cover
loosely with foil.
To make gravy, in saucepan
over medium heat bring giblets and 4 cups water to boil. Reduce
heat to low and simmer 1 hour. Strain broth and discard giblets.
Skim fat from roasting pan juices, reserving 1/4 cup fat. Add
cider to pan over medium-high heat. Bring to a boil, scraping
up browned bits; reduce heat and simmer, until reduced by half,
about 5 minutes.
In saucepan, over low
heat combine reserved fat and flour; cook 3 minutes, stirring
constantly. Stir in cider mixture, then giblet broth. Increase
heat and simmer until thickened, about 10 minutes. Stir in sage
and remaining salt and pepper.
