First, I made some cheese scones with extra sharp cheddar cheese. We just snacked on those earlier in the day, along with some crackers and fancy salame made with wine.
About 2:30 pm, I put an 11-pound turkey in the oven. But first, I rubbed butter mixed with rosemary and garlic in to the skin. Inside the turkey, I stuffed a few quartered onions, a head of garlic (sliced open) and 2 sprigs of rosemary with a few more onions and garlic cloves tossed in the bottom of the roasting pan along with 3 cups of chicken broth. Roasted at 450 for 45 minutes then turned down to 350 and cooked until the thermometer stuck in the thigh registered 160 (about 2 hours). During the roasting, I also basted the bird every 20-30 minutes with the juices.
For stuffing (okay, dressing- it didn’t go in the bird), I based my creation on the one the Pioneer Woman made during her Thanksgiving Showdown with Bobby Flay. I used just french bread cubes and skipped the pancetta. I also used a vegetarian broth and added celery to the apples. Last change was just a scaling down to make 6-8 servings, not 16.
I made my usual mashed red-skins and cooked up some gravy from the pan drippings and chicken broth cooked with the neck. In years past, I’ve added the giblets to the gravy after mincing but I skipped that this time. The gravy was, hmm, a little thick. But perfectly seasoned and quite tasty on top of the turkey, mashed potatoes and stuffing/dressing. I expect it will be tasty on top of whatever else I use it on the next few days. I foresee a turkey salad grilled flatbread sandwich in my future.