• Ingredients: 23
  • Serves: 8

Apple-onion roast turkey with pan gravy with canned low-salt chicken broth, all purpose flour.

Ingredients

  • Canned low-salt chicken broth
  • 2 tbsps. all purpose flour

For tart shells

  • three 17- by 12-inch phyllo sheets, thawed if frozen
  • 1 tbsp. unsalted butter
  • 2 tbsps. crushed amaretti*

For filling

  • *available at specialty foods shops and some supermarkets

For sparkling elderflower popsicles

  • 2 cups sparkling water
  • 1/3 cup elderflower syrup

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Place turkey neck, heart and gizzard in large pot. Add 8 cups cold water and 2 celery stalks; bring to boil.

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  2. Step 2 Reduce heat to medium-low and simmer 1 hour. Strain into large measuring cup. Return turkey stock to pot; simmer until reduced to 4 cups, about 30 minutes.

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  3. Step 3 Position rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry.

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  4. Step 4 Remove excess fat from neck and main cavities. Place turkey on rack set in large roasting pan. Place onion, apple and remaining 2 celery stalks in main cavity.

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  5. Step 5 Rub outside of turkey with bacon drippings; sprinkle with salt and pepper. Loosely tie legs together to hold shape.

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  6. Step 6 Cover breast portion of turkey with sheet of heavy-duty foil. Pour turkey stock into pan around turkey.

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  7. Step 7 Roast turkey 1 1/2 hours. Remove foil from over breast. Baste turkey with pan juices. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 1/4 hours longer.

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  8. Step 8 Pour juices from roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons.
  9. Step 9 If necessary, add enough chicken broth to degreased pan juices to measure 2 1/2 cups. Heat 2 tablespoons turkey fat in heavy medium saucepan over medium-high heat.

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  10. Step 10 Add flour; whisk until beginning to color, about 2 minutes. Gradually whisk in pan juices and any collected juices from platter holding turkey.

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  11. Step 11 Boil gravy until thickened enough to coat spoon, whisking often, about 8 minutes. Season with salt and pepper.

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