Type what you have

Ingredients

• ✓ neck
• chicken
• giblet
• water
• lemon juice
• onion
• butter
• cayenne pepper
• paprika
• black pepper
• ginger
• water
• all-purpose flour
• water
• egg

Instructions

1. 1 Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
2. 2 Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

By Tonyell Dasia Clyburn

Ingredients

• ✓ neck
• turkey
• giblet
• butter
• cola-flavored carbonated beverage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Wash the turkey well, and pat dry with paper towels. Use your hands to slather the whole turkey, front and back, with butter. Make sure to butter the wing tips and leg ends. Place the turkey into a roasting pan, and pour the cola over the turkey. Sprinkle the whole turkey with salt and black pepper.
3. 3 Roast the turkey for 4 to 5 hours, checking for doneness after 4 hours. Baste the turkey every 30 minutes with the turkey drippings. If the breast skin browns too quickly, cover it with aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Leslie Eickhoff-Davis

Ingredients

• ✓ neck
• turkey
• giblet
• kosher salt
• granulated sugar
• onion
• carrot
• celery
• butter
• white wine
• vermouth
• chicken broth
• cornstarch

Instructions

1. 1 The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
2. 2 About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
3. 3 Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
4. 4 Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
5. 5 Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
6. 6 Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
7. 7 For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ neck
• giblet
• onion
• celery
• turkey gravy mix
• white pepper
• chicken broth
• turkey drippings
• flour
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ neck
• water
• giblet
• liver
• turkey
• onion
• celery
• carrot
• tangerine
• black peppercorn
• bay leaf

Instructions

1. 1 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
2. 2 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.

By Stacy M Polcyn

Ingredients

• ✓ neck
• onion
• celery
• carrot
• turkey
• giblet
• salt
• black pepper
• cayenne pepper
• butter
• rosemary
• sage

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion, celery, and carrot in a large, shallow roasting pan.
3. 3 Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels.
4. 4 Combine salt, black pepper, and cayenne pepper in a small bowl. Season inside of turkey with about 1/3 of the salt mixture. Fold wing tips under bird.
5. 5 Melt butter in a small saucepan over medium heat until edges turn golden, about 2 minutes. Add rosemary and sage; cook and stir until fragrant, about 1 minute.
6. 6 Place rosemary and sage inside cavity of turkey; reserve melted butter. Tie turkey legs together with twine.
7. 7 Brush melted butter over turkey. Season with the remaining salt mixture.
8. 8 Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
9. 9 Remove turkey from the oven and allow to rest in a warm area for 10 to 15 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ neck
• apple brandy
• bay leaf
• all-purpose flour
• chicken broth
• carrot
• celery
• onion
• giblet
• turkey
• pepper
• salt
• butter
• lemon zest
• marjoram
• thyme
• maple syrup
• apple cider

Instructions

1. 1 Combine apple cider and maple syrup in a saucepan and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove the pan from the heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted and season with salt and pepper. Cover and refrigerate until cold.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Place the rack in the lower third of the oven.
3. 3 Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy and rub remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, turkey neck, and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into the pan.
4. 4 Roast turkey in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 1/2 hours. Transfer turkey to a platter and let stand for 30 minutes.
5. 5 Strain pan juices into a large measuring cup, remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan and bring to a boil.
6. 6 Mix remaining 1/4 cup maple butter and flour in a small bowl until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy. Season with salt and pepper to taste.

By Bob Cody

Ingredients

• ✓ neck
• apple brandy
• bay leaf
• thyme
• all-purpose flour
• chicken stock
• carrot
• celery
• onion
• giblet
• turkey
• black pepper
• salt
• butter
• lemon zest
• marjoram
• thyme
• maple syrup
• apple cider

Instructions

1. 1 Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. 2 Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. 3 Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. 4 Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. 5 Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. 6 To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

By Ibby

Ingredients

• ✓ neck
• black pepper
• salt
• sage
• balsamic vinegar
• all-purpose flour
• butter
• bay leaf
• water
• butter
• rosemary
• sage
• carrot
• celery
• onion
• giblet
• turkey
• poultry seasoning
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.
3. 3 Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.
4. 4 Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.
5. 5 Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 ½ hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.
6. 6 While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.
7. 7 Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.
8. 8 While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.

By John Mitzewich