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1. Heat preserves, vinegar, and rosemary in a small saucepan over moderate heat until preserves are melted. Strain through a fine sieve set over a bowl, pressing preserves (discard solids); set aside, for glaze. (Glaze will thicken as it cools; reheat to thin before using).
2. Preheat oven to 425 degree F and arrange rack in lower third of oven. Rinse turkey inside and out and pat dry with paper towels. Let stand at room temperature 30 minutes. Season inside and out with salt and pepper. Loosely fill neck and body cavities with stuffing. Fold neck skin under turkey and secure with toothpicks. Tuck wings under turkey and tie legs together with kitchen string. Place turkey, breast side up, on a rack in a large roasting pan. Add 1 cup water to pan. Roast 30 minutes.
3. Reduce oven temperature to 350 degree F and pour butter over turkey. Roast 2 hours, basting occasionally and adding additional water (1/2 cup at a time) if pan is dry. Brush turkey with warmed glaze and place chestnuts around turkey in pan; roast 30 minutes more or until an instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 180 degree F. If turkey browns too quickly, tent loosely with foil. Total roasting time will be 3 to 3-1/2 hours, depending on size of bird.
4. Transfer turkey to a platter, reserving pan with juices for gravy, and remove toothpicks. Transfer chestnuts to a bowl and reserve for garnish. Let turkey stand, loosely covered with foil, 30 minutes before carving.
5. Meanwhile, skim fat from juices in pan and place pan over 2 burners. Sprinkle flour over juices and cook over moderate heat, whisking constantly; 2 minutes. Add wine to pan to deglaze and bring to a boil over moderately high heat, whisky constantly, until wine is reduced by half, about 3 minutes. Whisk in stock and transfer to a large saucepan; bring to a boil. Boil, whisking occasionally, until reduced to 3-1/4 cups, about 17 minutes.
6. Strain gravy through a sieve into a medium saucepan (discard solids); salt and pepper to taste. Keep warm, covered, over very low heat.
7. Transfer stuffing from turkey to a serving bowl; carve turkey. Garnish platter with rosemary, chestnuts, and apricots. Makes 8 to 10 servings.
1. Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Divide bread between 2 baking sheets, spreading out in a single layer. Bake, stirring occasionally, until golden and crisp, about 15 minutes. Transfer to a large bowl, reserving 1 baking sheet.
2. Preheat oven to 425 degree F. Toss together mushrooms and oil on reserved baking sheet; season with salt and pepper. Roast, stirring occasionally, until golden brown, about 20 minutes. Add to bowl with bread.
3. Cook bacon in a large nonstick skillet over moderate heat, turning, until crisp, about 6 minutes. Transfer to paper towels to drain, reserving fat and skillet; coarsely crumble bacon. Add three-quarters of bacon to bowl; reserve remaining bacon to garnish. Pour all but 1 tablespoon bacon fat into a heatproof cup and reserve.
4. Add butter, celery, and onion to reserved skillet; season with salt and pepper. Cook over moderately high heat, stirring, until tender, about 4 minutes. Add to bowl and reserve skillet. Add 1 tablespoon reserved bacon fat and the chestnuts to skillet. Cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add to bowl along with apricots, herbs, and 1 cup stock; toss to combine. Let cool.
5. Set aside 8 cups stuffing for turkey. Transfer remaining stuffing to a 4-quart baking dish and drizzle with remaining 1 cup stock. Cover with aluminum foil and bake at 425 degree F 15 minutes. Remove foil and bake until top is crisp and golden brown, about 15 minutes more. Garnish with reserved bacon and serve warm. Makes 8 servings.
1. Heat oil in a large saucepan over moderate heat until hot but not smoking and brown neck and giblets, turning occasionally until golden brown, about 3 minutes. Add vegetables and cook, stirring occasionally until golden, about 5 minutes. Add remaining ingredients with 4 cups water and simmer briskly, uncovered, until liquid is reduced to 5 cups, about 30 minutes.
2. Pour stock through a sieve into a saucepan and discard solids. Makes 5 cups.