Roast Turkey with Giblet Gravy

A traditional Thanksgiving dinner in the United States wouldn’t be complete without a giant turkey on the table. For a new twist to your holiday meal, prepare this recipe and surprise your family.

Serves 8  Prep Time 25 minutes  Cooking Time 12 minutes  Roasting Time at least 3 hours

1 turkey (about 4 to 5 kilos)

For the stuffing
2 eggs
1/2 cup fresh milk
1 cup bread cubed, crusts removed
1 tablespoon olive oil
1 cup chorizo de Pamplona or Bilbao, finely chopped
1 cup ham, finely chopped
1 red bell pepper, roasted and finely chopped (substitute option: canned pimientos)
1/4 cup green olives, finely chopped
1/4 cup Kalamata black olives
1/2 teaspoon paprika picante
1 teaspoon garlic powder
salt and pepper
1/2 cup Japanese breadcrumbs
1/2 cup cream

For the rub
olive oil
salt and pepper

For the Glazed Sweet Potatoes with Marshmallow Crust
2 1/2 cups sweet potatoes, sliced
1/4 cup unsalted butter
1/4 cup honey
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cloves
salt and pepper
1 1/2 cup marshmallows

Giblet Gravy
For the brown roux
3 tablespoons flour
3 tablespoons butter
2 tablespoons butter
half of a medium onion,minced
1/2 cup liver, finely chopped
1/2 cup heart and giblet, finely chopped
turkey drippings
1/8 teaspoon rosemary
2 to 2 1/2 cups chicken or turkey stock
2 tablespoons cream
3 tablespoons brandy
salt and pepper

For the Old-Fashioned Fruit Salad
3 large apples, peeled, cored, and cubed
2 tablespoons Japanese mayonnaise
2 cups whipping cream
2 cans fruit cocktail, drained
1 cup maraschino cherries
1 can Royal Anne Cherries or Luciano Dark Sweet Cherries, drained 2 cans peaches, drained, then cubed

(See demonstration of these procedures in the gallery below)

1  Thaw turkey in the refrigerator for 36 to 48 hours, then cut off the wing tips, which burn easily during roasting.

2  Preheat oven at 375ºF.

3  Prepare the stuffing: In a bowl, mix eggs, milk, and bread. Set aside.

4  In a skillet, sauté chorizo, ham, bell pepper, and olives in olive oil. Add paprika and garlic powder. Season with salt and pepper, then add Japanese breadcrumbs and cream. Set aside and let cool.

5  Combine the sautéed mixture with the egg-milk-bread mixture. Now you have the stuffing.

6  Rub the interior and exterior of the turkey with a teaspoon each of salt, pepper, and olive oil.

7  Place the prepared stuffing inside the turkey.

8  Using the kitchen twine that comes with the turkey, wrap the string around both legs of the turkey and around the side. Make a knot near the neck area then place turkey on a roasting pan.
9  Grease a large piece of foil with olive oil then use to cover the turkey, all the way to the sides of the pan.

10  Roast in the oven until done. Roasting time depends on the size of the turkey. A good rule of thumb: 55 minutes per kilo of turkey. During the last 30 minutes of cooking, remove foil cover and increase oven temperature to 425ºF to brown the turkey.

11  Make the Giblet Gravy: Make the brown roux. Toast flour in pan until light beige in color. Add the butter and mix well. Set aside. Sauté minced onions in butter. Add liver, heart, and giblet. Add drippings, rosemary and stock. Simmer for 5 minutes. Add the roux and mix with a wire whisk until smooth. Add cream and brandy. Season with salt and pepper, and simmer for
a few minutes.

12  Make the Glazed Sweet Potatoes with Marshmallow Crust: Boil sweet potatoes until tender. Melt butter and pour in honey. Add the spices. Mix well then add sweet potatoes and season with salt and pepper. Transfer to an oven-safe serving dish and top with marshmallows.
Bake or broil until marshmallows are golden brown.

13  Prepare the Old-Fashioned Fruit Salad: Mix apples and mayonnaise. Whip cream and keep in the chiller. Combine fruit cocktail, cherries, and peaches with cream.

14  Toss all the ingredients together and chill. Serve cold.

Carving tip
Use a large fork to hold the turkey at the breastbone. Make a deep slice from one side, parallel to the breastbone, about 3 inches down, separating the meat from the bone. Carve thin slices and transfer to a platter. Do this on both sides. For the drumstick, cut slices of meat parallel to the bone or slice the skin between the thigh and the breast and remove chicken drumsticks and thighs.

Photography by David Hanson │ Food Styling by Gino Gonzalez │ Prop Styling by Sharlene Tan

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