>turkey and liquid, combine water, salt and sugar and stir until salt and
ssolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb
>turkey: Position the rack in the lowest third of the oven and
wl.
Pat turkey dry with paper towels and place on rack
325\u00b0F.
Rinse turkey inside and out; pat dry. Place
Cook cornbread and let cool.
Break and crumble in large container and toast 1 loaf of white bread and crumble in cornbread.
Cook the chicken or turkey neck and giblets in boiling, salted water until done.
Remove giblets and dice finely. Cook 2 1/2 hours.
yme, 1 tablespoon marjoram, and lemon zest. Stir in
b>turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and
Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
Strain broth; you should have close to 4 cups.
Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
Cover paste and garlic; chill.).
For turkey:
Pat turkey dry.
Combine first 6 listed ingredients and bring to boil.
Reduce
hird of oven.
Wash and dry turkey, and place in a large
>turkey:
Boil apple cider and
Preheat oven to 275 degrees F (135 degrees C).
Season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. Pour water into pan.
Bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Continue to roast until meat falls off the bone if desired.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for
e turkey wing into pieces with a heavy knife. (If using neck and giblets
Cut turkey neck in half. Set liver aside.
Combine neck, giblets, broth, onions,
Bring stock, water, and turkey neck and giblets to a boil in a
mall bowl. Tuck turkey wings under the bird, and season cavity with
Place turkey necks and giblets in a 4-quart saucepan.
Add 2 quarts water.
Cook over low heat.
Add parsley, celery, carrots, onion and salt.
Cover; simmer 3 hours.
Remove celery, carrots, neck and giblets.
Save meat from neck.
Discard celery, carrots and giblets.
Return meat to pan.
Stir in butter, rice and mushrooms.
Simmer until rice is absorbed.