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Roast Turkey With Corn Bread Stuffing And Giblet Gravy

Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

4 quarts water

1 cup coarse salt

1 18-pound turkey; neck and giblets reserved for Giblet broth

1 cup (2 sticks) butter, cut into pieces, room temperature

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

2 tablespoons chopped fresh thyme or 1 tablespoon dried

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

3/4 teaspoon salt

3/4 teaspoon pepper

Corn Bread stuffing

6 tablespoons (3/4 stick) butter

6 tablespoons all purpose flour

Chopped turkey neck meat and giblets reserved from Giblet broth

3 hard-boiled eggs, finely chopped

3 tablespoons brandy

2 tablespoons (1/4 stick) butter

neck and giblets reserved from 18-pound turkey (discard liver, if desired)

1 1/2 cups chopped carrots

1 cup chopped onion

1/2 cup chopped celery

5 cups water

1 cup dry white wine

2 3-inch pieces leek (white and pale green parts only)

8 parsley sprigs

2 teaspoons chopped fresh thyme or 1 teaspoon dried

2 bay leaves

2 whole cloves

1/4 teaspoon whole black peppercorns

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