uff as directed in stuffing recipe, and brush with melted
he potatoes and the turkey stock.
The stock should barely cover the
ven. Add the chicken or turkey stock. Bring to a boil over
and rosemary.
Rinse the turkey inside and out under cold
everal pieces.
Place the turkey carcass and legs into a
ining: Remove giblet bag from turkey, along with any extra internal
om the cavity of the turkey and reserve for the
om temperature.
Rinse the turkey inside and out with
For the rich turkey stock: Heat the oil in a
en to 450\u00b0F Rinse turkey inside and out, then
or gravy.
Marinate turkey: Rinse turkey inside and out and
Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
Stir in parsley, adjust seasonings with salt and pepper; serve.
425\u00b0F.
Dry turkey with paper towels. Fill
br>Remove the turkey neck and giblets, rinse turkey and pat dry
s completely combined.
Season turkey breasts with salt and pepper
Melt butter or turkey fat in a large heavy
Bring water and turkey carcass to a boil in
220 degrees C).Clean turkey, and season body cavity with
tter and combine.
Make Turkey: Heat oven to 325 degrees
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.