20 pound Fresh Free Range Turkey
Dorothea’s Italian Sausage and Mushroom Stuffing
Kosher salt and freshly ground pepper
4 cups of dry red wine
1. Remove the turkey from the refrigerator and packaging about 2 hours before ready to cook.
2. Remove the neck and gizzards from the turkey cavities.
3. Rinse the inside and outside of the turkey and pat it dry.
4. Pre-heat the oven to 450 degrees and position the rack so that there will be a couple of inches above the turkey for the air to circulate.
5. When the oven temperature reaches 450 degrees, stuff both turkey cavities with the stuffing, being careful to not pack it too tight so that the heat circulates inside the cavities. Secure the stuffing in the neck cavity with the skin flap, using two small skewers.
6. Sprinkle the skin with salt and pepper.
7. Place the stuffed turkey on a rack in a large roasting pan and place in the oven.
8. Roast at 450 degrees for 20 minutes to seal in the juices.
9. Reduce temperature to 350 degrees and set timer for 1 hour and 40 minutes.
10. After the two hours in the oven, pour 2 cups of wine over the turkey and rotate the pan 180 degrees. Continue roasting for 1 hour, then pour 2 more cups of red wine over the turkey and reduce oven temperature to 325 degrees. At this point the turkey will have been roasting for 3 hours and should be ready in about another 60 to 90 minutes. So set the timer for 30 minutes and then baste the turkey with the pan drippings every 30 minutes until ready to remove from the oven.
11. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 175 degrees, probably 4 & ½ hours
12. Remove the rack from the oven and place it and the turkey on a large platter, cover with aluminum foil and prepare the gravy.
For the Gravy:
1. Make a broth from the neck and gizzards. Place them in a 3 qt. pot, add 4 large whole shallots, 1 tablespoon of whole peppercorns, 1 teaspoon of kosher salt and cover with water. Bring to a boil and lower heat to a simmer. Cook until reduced to 2 cups. Strain and remove the liquid to a container and wash out the pot.
2. When the turkey has been removed from the roasting pan, strain the drippings into a fat separator. Combine the de-fatted, strained drippings and the 2 cups of broth in the roasting pan. Place the pan across two burners on the stove and bring to a boil add 1cup of red wine and whisk in 3/8 cup of Wondra flour. Stir and boil down to desired thickness.
Please also see: The Turkey that Keeps Giving