roast turkey with cornbread stuffing and giblet gravy

one 12- to 16-pound fresh or 

thawed frozen whole turkey

kosher salt and ground white 

pepper 

6 tablespoons (3

⁄4stick) unsalted 

butter, softened 

For the turkey seasonings

6 large carrots, cut into 2-inch 

pieces 

3 ribs celery with leaves, cut into 

3-inch pieces

2 extra-large white onions, cut into 

10 large wedges total

1 large bunch fresh curly parsley, 

thicker part of the stems

trimmed off

about 25 (total) 6-inch sprigs fresh 

rosemary, sage, and thyme

4 to 6 cups turkey or chicken broth 

(homemade or store-bought)

a12-pound turkey Makes 12 servings, a 16-pound turkey, 16 servings; 1 quart gravy

1. Preheat the oven to 325°F. Remove the neck and giblets from the cavity

of the turkey and save in the refrigerator for making the gravy (discard the

gizzard). Wash the turkey under cold running water inside and out, then pat 

dry with paper towels. (Or use cold salt water to wash the bird if you wish, like 

they do at Junior’s.) Season with salt and pepper, inside the cavity and on the 

skin of the bird, as much as you like. With your hands, work the softened butter 

under the skin of the breast, taking care not to rip it. Set in a large roasting pan.

2. Place inside both the body and neck cavities of the bird some of the carrot, 

celery, and onion pieces and a few sprigs each of parsley, rosemary, sage, and 

thyme. “Close” the body cavity by stuffing in the bunch of parsley in both the 

neck and body cavities. Truss the bird. Scatter the remaining vegetables and the 

herbs in and around the turkey. Pour enough broth in the pan to come up the 

sides about 2 inches.

3. Make the basting sauce (see the ingredients on page 123): Melt the butter in 

a small saucepan, then whisk in the rest of the basting sauce ingredients until 

they pull together into a sauce. Brush all over the bird and sprinkle with

paprika. Keep the rest of the basting sauce warm

4.Place the turkey in the oven; brush often with the basting sauce and the 

drippings from the bird, about every 30 minutes. Check the pan drippings too, 

adding more broth as needed. If certain parts, such as the wing tips, brown too 

fast, protect them with pieces of aluminum foil. The turkey is ready to come 

out of the oven when a meat thermometer inserted into the thigh, just above 

the drumstick and away from the bone, reaches 160° to 165°F and the juices 

run clear at the joint. This will usually take 3 to 3

1

⁄2hours for a 12-pound bird 

and 4 to 4

1

⁄2hours for a 16-pound bird. Remember, the temperature will rise 

at least 5 degrees after the turkey is removed from the oven, so watch carefully 

the last half hour and do not overbake. Let the bird rest while baking the stuffing. Using a slotted spoon, transfer the roasted vegetables from the bottom of 

the pan to a serving dish and keep warm. Discard the vegetables inside the bird. 

And be sure to save the drippings for the gravy!

5.While the turkey is roasting, prep the Cornbread Stuffing for baking.

Refrigerate until it is ready to go into the oven. After the bird is done, increase 

the oven temperature to 350°F and bake the stuffing as directed. 

6.When the turkey is done roasting, strain and measure the drippings in the 

roasting pan, adding extra broth to make 4 cups. Make the Giblet Gravy. Serve 

hot with the turkey and stuffing.

Source     :     Over 100 Recipes 

for Classic Comfort Food

ALAN ROSEN & BETH ALLEN

Home Cooking

Photography by Mark Ferri