=== GIBLET BROTH ===
= (make one day ahead)
Giblets and neck from turkey, washed
2 cans chicken broth - (14 oz ea)
2 cups water
2 celery ribs, with leaves
2 onions (unpeeled), halved
2 garlic cloves, bruised
4 sprigs fresh flat-leaf parsley
3 whole cloves
3 black peppercorns
Salt, to taste
=== TURKEY ===
= (make Thanksgiving Day)
1 orange, halved
1 fresh turkey - (abt 18 lbs), rinsed thoroughly,
and patted dry
Paprika, to taste
Salt, to taste
Freshly-ground black pepper, to taste
10 cups Apricot Pecan Cornbread Stuffing - (to 12, see recipe)
4 Tbs unsalted butter - (to 6), softened
=== GIBLET GRAVY ===
= (make Thanksgiving Day)
4 Tbs unsalted butter
4 Tbs all-purpose flour
About 2 cups pan juices (from turkey)
1/2 cup Maple Bourbon Turkey Glaze, (see recipe,
make one day ahead)
1/2 tsp dried thyme
Salt, to taste
Freshly-ground black pepper, to taste
Giblet mixture, (see step 1)
Giblet Broth, if needed
=== GARNISH ===
2 large bunche fresh sage - (to 3)
2 large bunche red grapes - (to 3)


For Giblet Broth: Simmer the broth ingredients in a pot, skimming any foam, until giblets are tender, about 1 hour. Strain broth. Set aside giblets and neck; discard vegetables. Cool broth and refrigerate. Shred the neck meat and finely chop the giblets; cover and refrigerate.
On Thanksgiving day, preheat the oven to 325 degrees. Squeeze the orange inside the turkey, then sprinkle with paprika, salt and pepper. Stuff the turkey loosely, using about 3 cups for the neck and 8 cups for the body. Close the turkey and tie legs together. Rub the turkey with the butter; sprinkle with paprika, salt and pepper. Set the turkey, breast-side up, on a rack in a roaster. Pour in 2 cups of the Giblet Broth; cover loosely with foil. Roast for 1 1/2 hours.
Remove foil and roast the turkey for 2 1/2 hours more, basting with pan juices every 30 minutes.
Raise the oven to 350 degrees; cook the turkey for 1 hour more, or until an instant-read thermometer inserted in the thickest part of the thigh reads 170 degrees (160 degrees in the breast) and the juices run clear. During the last 15 minutes of roasting, brush the turkey with Maple Bourbon Turkey Glaze.
Transfer the turkey to a platter. Remove the stuffing to a serving dish; keep warm. Let the turkey rest, loosely covered with foil, for 20 minutes.
Prepare Giblet Gravy: Place the roasting pan over low heat; stir pan juices, scraping up the brown bits. Pour pan juices trough a gravy separator to remove fat. Set aside. Melt the butter in a saucepan over low heat. Gradually whisk in the flour; continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in 2 cups of the pan juices; whisk until smooth. Bring the gravy to a boil, then reduce the heat to medium-low; add 1/2 cup Maple Bourbon Turkey Glaze, the thyme, salt, pepper and reserved neck and giblet meat. Simmer, stirring, until the gravy has thickened, about 10 minutes.
This recipe yields 16 servings.
Per 4 ounces meat with skin: 270 calories, 4g carbohydrate, 32g protein, 12g fat, 95mg cholesterol.
Comments: Timing is everything when roasting a turkey, and this recipe does the job by serving up moist white meat and cooked dark meat. It's big on the "yum factor" too. Present the turkey at the table before carving, garnished with sage and grapes.