Method

Preheat oven to 425°F.

Wash turkey. Remove neck and giblets from the cavity and use them to make giblet stock. Chop up liver very finely. Set aside for the stuffing. Remove loose fat from cavity.

Toast pecans on a baking sheet in preheated 425° F. oven for 4-5 minutes.  Set aside to cool.

Lower oven temperature to 325°F or turn off, but remember to preheat for ten minutes later.

Melt 2 tablespoons butter in a skillet over medium-high heat. When melted, put in celery, onion, garlic and jalapeno pepper and cook until lightly browned, about 6-7 minutes. No browning!

Stir in 2 tablespoons bourbon, reserved chopped liver, sage, thyme and 1/4 teaspoon each of salt and pepper.  Cook for 2 minutes. Transfer mixture to large bowl and let it cool.

Crumble corn bread into bowl and add pecans and celery leaves.  Mix well. Add egg and refrigerate if not ready to stuff the turkey.

Holding turkey with breast side down, sprinkle body cavity with 2 tablespoons bourbon, then sprinkle the neck cavity with the 1 teaspoon or so bourbon. Stuff both cavities loosely with stuffing.  It will swell, so do not overstuff. 

Skewer cavities shut. Tie legs together and tuck wings under back. Place turkey, (breast side up) on lightly greased rack in roasting pan. Place remaining stuffing in greased 11-x7-inch glass baking dish. Cover dish with foil and refrigerate.

Melt remaining butter and stir in 1/2 teaspoon bourbon and brush over turkey. Sprinkle with salt and pepper. Roast in preheated 325° F oven for 1 hour without disturbing the bird. Continue to roast, basting often, for 2-1/2 hours or until meat thermometer inserted in thickest part of thigh registers 180° F.

For the last hour of cooking, add the covered dish of stuffing to oven and cook for 45 minutes, then uncover and cook for 15 minutes longer.

Lift turkey onto warmed platter and cover top with foil. Let stand for at least 15-30 minutes to firm.

Save 2 tablespoons fat from pan drippings and place pan over medium-high heat. Sprinkle flour over drippings and stir scrape up any brown bits from bottom of pan while cooking. Gradually whisk in stock and remaining bourbon, salt and pepper to taste. Bring to a simmer and cook for 2 minutes. Stir in giblets and pour into warmed gravy boat.

Serves: 10 to 12

Contributor:Pat Ciesla

back to holiday main page - recipes in all categories              holiday meats - christmas and thanksgiving

christmas menu ideas           poultry recipes     

Happy Holiday Cooking!