stock
2 tablespoons olive oil
neck, heart and gizzard reserved from one 13-14 pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water
turkey
1 13-14 pound turkey
1 medium onion, chopped
1 medium mcintosh apple or golden delicious apple, quartered, cored, coarsely chopped
3.5 teaspoons coarse kosher salt, divided
1/5 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil
gravy
1/4 cup butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny port
chicken broth, if needed
for stock : heat oil in heavy large saucepan over medium-high heat. add neck, heart and gizzard, then celery and onion; saute until deep brown, stirring often, about 18 minutes. add 6 cups water and bring to boil, scraping up browned bits. reduce heat to medium-low, cover and simmer 1/5 hours. strain stock into large measuring cup and reserve; discard solids.
for turkey : place turkey on rack in large roasting pan. mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme in bowl. spoon mixture into main turkey cavity. tuck wing tips under; tie legs together loosely to hold shape. rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper.
position rack in bottom third of oven and preheat to 400 degrees. roast turkey uncovered 45 minutes. reduce oven temperature to 375 degrees. roast turkey 1 hour. turn pan around; pour 1 cut turkey stock over. roast until thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer. transfer turkey to platter; tent loosely with foil and let stand 30 minutes. reserve pan juices for gravy.
for gravy : blend butter and flour in small bowl to smooth paste. tilt roasting pan; spoon off fat from pan juices. place pan over 2 burners on medium - high heat. add port and 1 cup turkey stock; bring to boil, scraping up browned bits. transfer to large saucepan. measure 3 cups turkey stock, adding chicken broth if needed. add to saucepan and and bring to boil. whisk in flour past. boil until gravy is thick enough to cat spoon, whisking occasionally, about 15 minutes. season gravy with salt and pepper.
absolutely divine. my first turkey. andy says this is the best gravy he's ever tasted. i'm not a gravy type of gal, but have to admit it was pretty tasty. a good turkey for a beginner as i didn't think it was that difficult. definitely will try again.