A rule of thumb for the cooking time for a turkey is 15 minutes a pound + 30 minutes. If you fill the body cavity as well as the breast with stuffing, be sure to add on the extra weight and adjust the cooking time upwards.
Don’t throw the giblets away, use them make stock for the gravy. Give the liver to a lucky cat, and put all the rest, neck, heart and gizzards, into a small saucepan with a couple of unpeeled shallots, a small scrubbed carrot and a sprig of celery. Cover with water, and add a stem each of parsley and thyme and ½ teaspoon salt. Bring to a boil, cover, and simmer gently for 1 to 1½ hours. Strain, discarding the cooked giblets and vegetables. Use the stock to deglaze the turkey pan to make the gravy.
And of course when the turkey’s been eaten up, use the carcass to make a delicious bone stock.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.