1 whole turkey (c6kg) with giblets
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 pack stuiffing mix
5 tablespoons Dijon mustard
80g brown sugar
3 tablespoons cornflower
1 teaspoon vegetable oil
1 onion, chopped
1 carrot, chopped
750ml chicken stock
2 cloves garlic, unpeeled
3 sprigs fresh parsley
3 sprigs thyme
1 handfull black peppercorns
Firstly, create a glaze using bourbon, 2 tablespoons of mustard and 1 teaspoon of brown sugar.
Rub under and brushed over the turkey skin to infuse the roasting meat with a subtle richness.
Preheat oven to 160 degrees C (Gas Mark 3).
Place a lightly oiled rack on the bottom of a large roasting pan.
Lightly oil a baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.)
Remove any visible fat from the turkey.
Rinse it inside and out with cold water and pat dry (optional).
Season the cavity with salt and pepper.
Spoon about half of the stuffing into the turkey and neck cavities, securing the neck cavity with a skewer.
Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate.
With your fingers, separate turkey skin from the breast meat, taking care not to tear the skin or pierce the meat.
Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze.
Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back.
Place the bird, breast-side up, in the prepared roasting pan.
Cover with lightly oiled aluminum foil and roast for 2 1/2 hours.
Remove the foil, brush the turkey all over with some of the reserved glaze and baste with cooking juices.
Continue roasting, uncovered, 1 1/2 to 2 hours longer, brushing with glaze and basting from time to time.
To make giblet stock: While the turkey is roasting, heat oil over medium-high heat in a medium-sized saucepan.
Add the giblets, neck, onions and carrots; cook, stirring occasionally, for 10 to 15 minutes, or until well browned.
Add chicken stock, garlic, parsley, thyme, peppercorns and water; bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Strain through a fine sieve.
Chill until ready to use.
Skim off fat.
To make gravy: When the turkey is done, transfer it to a carving board.
Scoop the stuffing into a serving bowl, cover and keep warm.
Place the dish of extra stuffing in the oven to heat.
Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off.
Add the remaining bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute.
Strain into a medium saucepan.
Add the giblet stock and bring to a simmer.
Skim off fat from the chilled pan juices before adding to the pan.
In a small bowl, dissolve cornflower in a small amount of water; slowly add to the simmering sauce, whisking until slightly thickened.
Stir in the second amount of mustard and second amount of brown sugar.
Taste and adjust seasonings.
Remove string from turkey and carve, discarding skin.
Serve with gravy and stuffing.
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