I use the neck and giblets for making the broth to add to my stuffing. It's the first thing I do when I start to prepare the Turkey. We use sour dough bread cut into cubes and toast in the oven til they are all dried out. My family loves a fruit stuffing. I dice up a good 2 or 3 ribs of celery, 1 large white onion, 4 or 5 cloves of garlic, 2 apples, a few chopped dates, figs, apricots, golden raisins and prunes as well as a handful of dried cranberries. Add sage, thyme, and rosemary, salt and pepper. Mix all together and then use the broth from the neck and giblets to moisten the stuffing. Place in a glass pan, top with pats of grass fed butter and cover with foil and bake for about half an hour or until the stuffing is hot. We like the traditional way of roasting the Turkey. I melt about 3/4 cups of grass fed butter, mix with sage, thyme and rosemary and some lemon zest. Let the mix cool a little. Slide your hand under the skin of the turkey and start rubbing the butter mix under the skin as well as the top. Place foil over the wing tips and roast in the oven at 325 til the internal temp is 170 degrrees. The skin comes out nice and crispy. I do place mine on a rack but save all the drippings for making the bone broth with the carcass once all the meat has been taken off.
I use the neck and giblets for making the broth to add to my stuffing. It's the first thing I do when I start to prepare the Turkey. We use sour dough bread cut into cubes and toast in the oven til they are all dried out. My family loves a fruit stuffing. I dice up a good 2 or 3 ribs of celery, 1 large white onion, 4 or 5 cloves of garlic, 2 apples, a few chopped dates, figs, apricots, golden raisins and prunes as well as a handful of dried cranberries. Add sage, thyme, and rosemary, salt and pepper. Mix all together and then use the broth from the neck and giblets to moisten the stuffing. Place in a glass pan, top with pats of grass fed butter and cover with foil and bake for about half an hour or until the stuffing is hot. We like the traditional way of roasting the Turkey. I melt about 3/4 cups of grass fed butter, mix with sage, thyme and rosemary and some lemon zest. Let the mix cool a little. Slide your hand under the skin of the turkey and start rubbing the butter mix under the skin as well as the top. Place foil over the wing tips and roast in the oven at 325 til the internal temp is 170 degrrees. The skin comes out nice and crispy. I do place mine on a rack but save all the drippings for making the bone broth with the carcass once all the meat has been taken off.