Baked Turkey with Herb Sausage Stuffing and Chianti Gravy
This roast turkey gets the Mediterranean treatment, thanks to Italian seasoning, Chorizo stuffing and a robust wine gravy. Delizioso.
1 (14-16 lb) whole turkey, thawed if frozen, rinsed and patted dry, neck and giblets reserved (6-7 kg)
12 cups Chorizo Sausage Stuffing (3 L)
1 Tbsp. extra-virgin olive oil or butter, at room temperature (15 mL)
2-3 pinches Italian seasoning
2 pinches fennel seeds (optional
3 cups Turkey Giblet Broth, Turkey Stock or Chicken Broth (750 mL)
1 onion, chopped
1 bay leaf
¼ cup all-purpose flour, unbleached (50 mL)
½ cup Chianti or other dry red wine (125 mL)
pinch sea salt
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).
Prepare the Turkey:
Remove the neck and bag of giblets from the turkey. Discard or use for gravy. Rinse turkey inside and out under cold running water. Pat dry with paper towels. Place the breast side down in a roasting pan.
Stuff the Turkey:
Stuff the neck cavity with enough Hot Italian Sausage Stuffing to just fill. Lightly pack but do not overstuff, since stuffing expands as it heats. Bring neck skin up over back. Sew opening shut or fasten with skewers. Turn the bird breast-side up to stuff the body cavity. Add enough stuffing to fill the cavity. (If you have leftover stuffing, see Kitchen Tip below.) Tuck legs under the skin flap (if there is one) or sew or fasten shut with skewers. Then cover the opening with a piece of foil so that basting juices can't seep in and turn stuffing soggy. Tuck wing tips under the bird.
Cook the Turkey:
Pat turkey dry with paper towels again, then smear oil all over. Lightly sprinkle with Italian seasoning, then fennel seeds. Tent with 2 large pieces of foil, sealing tightly to pan edges. Roast in the center of the preheated oven for 3 hours. Then remove the foil and bake the turkey with pan juices. Continue to roast, uncovered and basting occasionally, until the drumstick moves easily at the joint and a meat thermometer inserted into the thigh reads 180°F (82°C). This will take 1½-2½ more hours, depending on the size of the bird. If the turkey is browning too much in one area, cover just that area with foil. Remove the turkey to a cutting board. Loosely cover with foil. Let stand at least 15 minutes before carving.
Make the Broth:
While turkey is roasting, make a broth from giblets. Place neck, heart, liver and gizzard in a medium-sized saucepan. Cover with 4 cups (1 L) water and add onion and bay leaf. Bring to a boil, then reduce heat to low. Simmer, uncovered, until tender, about 30 minutes. Strain and save liquid. Or skip this step and replace giblet broth with chicken broth.
Make the Gravy:
When turkey is removed from the roasting pan, skim fat from the pan juices. Place pan over 2 burners on medium heat or pour juices into a medium saucepan. Bring to a boil. While whisking constantly, sieve flour into pan juices. Whisk until smooth and bubbly. Then gradually whisk in wine and giblet broth. Stir until thickened, 5-10 minutes. Taste and add sea salt, if needed.
Makes 10-12 servings and 2½ cups (625 mL) gravy.
Cook's Notes: Place any extra stuffing on a large sheet of foil. Drizzle with 1-2 Tbsp. (15-30 mL) water or chicken broth to moisten. Stir to mix. Cover with another large piece of foil. Fold edges over to seal and pat down to form a long flat packet. Place on a baking sheet. Heat on a rack below the turkey during the last half-hour of roasting. Or place stuffing in a dish. Cover with plastic wrap and microwave on medium-high until hot, stirring occasionally.