Name: Roast Turkey with Corn Bread Stuffing and Giblet Gravy
Yield: Serves 12
Ingredients: 4 quarts water; 1 cup coarse salt; 1 18-pound turkey; neck and giblets reserved for Giblet Broth; 1 cup (2 sticks) butter, cut into pieces, room temperature; 1/4 cup fresh orange juice; 1/4 cup fresh lemon juice; 2 tablespoons chopped fresh thyme or 1 tablespoon dried; 1 tablespoon grated orange peel; 1 teaspoon grated lemon peel; 3/4 teaspoon salt; 3/4 teaspoon pepper; Corn Bread Stuffing; 6 tablespoons (3/4 stick) butter; 6 tablespoons all purpose flour; Chopped turkey neck meat and giblets reserved from Giblet Broth; 3 hard-boiled eggs, finely chopped; 3 tablespoons brandy; 2 tablespoons (1/4 stick) butter; Neck and giblets reserved from 18-pound turkey (discard liver, if desired); 1 1/2 cups chopped carrots; 1cup chopped onion; 1/2 cup chopped celery; 5 cups water; 1 cup dry white wine; 2 3-inch pieces leek (white and pale green parts only); 8 parsley sprigs; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 2 bay leaves; 2 whole cloves; 1/4 teaspoon whole black peppercorns

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner.

Watch how to prepare and carve your bird with our streaming video demonstration.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Tandoori-Style Roasted Cauliflower

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.