Log Cabin Turkey with Giblet Wine Gravy





1 turkey weighing about 20 lbs.
Margarine to coat turkey

Dressing for Cavity

3-1/2 cup fresh breadcrumbs
2 diced apples
1 sm. onion, chopped
1-1/2 tbsp. sage
salt and pepper
1/2 cup margarine, melted
1/2 cup poultry stock or
2 eggs, beaten

Neck Stuffing

Seedless grapes
Pitted prunes
Apples, quartered

Giblet Wine Gravy

2 lbs. giblets
1 turkey neck
1 carrot
4 celery stalks
1 onion
3-1/2 cup water
1 dash each of rosemary, marjoram and tarragon
10 to 12 tbsp. flour
1/4 cup Burgundy wine
Salt and pepper


FOR THE TURKEY: Mix the cavity ingredients and stuff into the washed and dried turkey cavity. Fill the neck cavity with the mixture of fruits. Seal both cavities. Dot the bird with gobs of margarine before roasting.

In Foil: This is a good way to cook large turkeys, 16 to 24 lbs. when carving is done in the kitchen. The high temperature shortens cooking time.

Place turkey breast side up in center of wide, heavy foil that's at least 12 inches longer than the bird. (For big bird, put two widths together with drugstore fold and press to make leakproof seal.

Bring one end of foil up over turkey; then bring up other end, lapping it over first end by 2 to 3 inches. fold tightly. Fold foil down snugly over greased breast and legs. Press remaining sides up to hold drippings. Package will not be airtight.

Place wrapped turkey in shallow pan without rack. Roast in very hot oven (450 degrees)F. Remove pan from oven 30 to 40 minutes before turkey should be done. Slit foil open and fold away from turkey to edge of pan. Insert meat thermometer if you use one. Return to oven until done. A 18-21 pound turkey should take 4 1/2 to 5 hours with internal temperature 185 degrees F.

This should take about 4 1/2 to 5 hours with Internal Temperature 185 degrees.

FOR THE GRAVY: The average 20 lb. turkey does not contain enough giblets for this recipe, so remember to buy more or buy chicken giblets if you can't fine turkey giblets.

Combine first 6 ingredients. Tie herbs in cheesecloth and add to the mixture. Bring to a simmer and cook 1 hr. Strain to remove giblets and vegetables. Reserve the giblets (not the turkey neck), and refrigerate the stock.

When the stock has gelled (you will have about 2 cups), remove all the fat that has floated to the top. Stir in the FLOUR to the cold gelled stock and blend well with a wooden fork or wire whisk.

Remove the turkey from the pan and take off the turkey stock that has accumulated at the bottom. Again, you will have about 2 cups. Skim off the fat and combine with the gelled stock from the giblets. Cook at a simmer, stirring well.

Chop the giblets and add to the gravy along with the wine. Season with salt and pepper and serve as soon as heated through.

Roasting guide for COOKING TURKEY IN FOIL.

10-13 pound turkey-- 2 1/4 to 3 hours.
14-17 pound turkey --3 1/2 to 4 hours.
18-21 pound turkey--4 1/2 to 5 hours.
22-24 pound turkey--5 1/2 to 6 hours

Internal for all above 185 degrees F.

To Insert Thermometer: Push it into thickest part of inside thigh muscle; do not touch bone. (If you roast a stuffed turkey, you can place bulb of thermometer in the center of the stuffing. Turkey is done when temperature reaches 165 degrees F. in the stuffing. Check both ways.


Always make the pinch test: Protecting your thumb and forefinger with paper or cloth, pinch thickest part of inside thigh muscle; do not touch bone. If done, meat will feel very soft and you can move drumstick up and down easily.

Turkey should be done when thermometer reads 185 degrees F.

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