Thanksgiving Turkey (Bim's)

This is adapted from Mom's method, the James Beard method, and my own spin. 

Make stuffing first. Melt 1 stick butter in large skillet. Add 1 C. chopped shallots, 2 stalks celery, chopped, and saute. Add salt, pepper and chopped fresh herbs (I usually use parsley and sage since they are still available from my garden at Thanksgiving.) Add 1/2-1 C. pine nuts. When the vegetables are soft add another stick of butter and melt. Add contents of skillet to 10 C. breadcrumbs in large bowl. (I use Pepperidge Farm herb seasoned but have used others too.) Add 1 C. dry sherry. Toss.

For alternative stuffing recipe, see the one labeled from Nana Stella's Italian cookbook, which I usually use with Sunday dinner chicken or with crown roast of pork , but which can be doubled or tripled and used with turkey. In that case, substitute marsala wine for the dry sherry to wet the stuffing and baste the turkey.

Make broth: Place gizzards, heart, neck in medium saucepan. Add 2 shallots, sliced in half, 1 sliced lemon, salt, pepper and fresh herbs (herbs as above). Bring to a boil and then reduce heat to simmer. Partially cover with lid and simmer for about 1 hour. Remove neck -- someone can have it for lunch*. Strain broth. Set 1 C. aside for basting liquid (see below). Someone can have the rest with crackers for lunch* and the remainder can be used for the gravy (see below).

Basting liquid: 1 stick melted butter, 1 C. dry sherry, 1 C. of the broth you just made.

Rub the turkey inside with lemon. Stuff. Pour about half of basting liquid over turkey. Preheat the oven to 450, put the turkey inside, and then immediately turn the oven down to 325. Keep oven door closed for 30 minutes, then baste with pan drippings, adding more basting liquid and/or water as drippings dry, every 15 minutes throughout cooking time. Fresh birds 18 pounds or more take about 15 minutes to the pound; smaller birds take 20 minutes per pound. Internal temperature should read 180-185.

While the turkey is cooking lightly salt and pepper the liver. Dredge in flour. Saute in 1 tblsp of butter over medium high heat. When brown on both sides, pour a bit of dry sherry over the liver, turn the heat to low, cover and simmer for a few minutes. Someone can have this for lunch with crackers*.

Gravy: Pour off pan drippings and separate fat by skimming or with your turkey baster. Place about 1/4 C. of the fat in a saucepan and discard the rest. Whisk in 1/4 C. flour. Add broth and/or water to the non-fat drippings to make at least 2 C. liquid, and whisk that into the fat/flour mixture. Simmer for about 15 minutes. Correct seasonings (i.e., taste and add a little salt and pepper until it tastes right.) If you like, you can chop the previously cooked giblets, heart, and the meat from the neck (if no one ate it for lunch) and add to gravy, although I do not usually do this.

*It is important for others in the house to eat what is available from the turkey for lunch, because if you come in the kitchen and start making PB&J sandwiches, etc., you will be in the way and it will annoy the cook.