I made this turkey for Thanksgiving and it was a huge hit, everyone adored the flavor and it was super moist and juicy. This recipe will be repeated again and again. For those thinking that something might not look right with the picture, I roast my bird dark meat up as I find that roasting it that way produces a much moister and juicier bird.
*****Be sure to rub the turkey with the spice mixture at least one day if not two before roasting*****
1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth
5 TBS ground coriander
1 TBS ground cumin
1 TBS ground black pepper
1 tsp ground roasted cinnamon
2 TBS coarse kosher salt
3 TBS smoked sweet paprika
5 1/2 cups chicken broth
5 cups chicken broth
2 lbs turkey necks
1 cup dry white vermouth
1/2 cup Cognac
Salt & pepper to taste
Mix coriander, cumin, black pepper, cinnamon, salt and paprika together. Rinse and dry the turkey well. Then set the turkey on a rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of the turkey and spread the remaining spice mixture all over turkey skin; tie legs together to hold shape. Turn turkey breast side down. Refrigerate uncovered for 24 to 48 hours.
Before roasting let turkey stand 1 hour at room temperature.
Set rack at lowest position in oven and preheat to 450°F. Pour 3 cups of chicken broth into pan with turkey. Cook for 20 minutes and then reduce the oven temperature to 350°F. Roast turkey 1 hour and then pour 2 cups broth over turkey. Continue roasting until thermometer inserted into thickest part of breast registers 161°F, about 1 hour longer.
Meanwhile, prepare giblet broth. Place the turkey necks as well as the reserved turkey neck, heart, and gizzard in medium saucepan; add 5 cups chicken broth. Simmer 1 hour. Strain and then skim any fat from surface of giblet broth.
Once the turkey reaches temperature, transfer turkey to platter, tent loosely with foil and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
For giblet gravy: Skim off the fat from the surface of the pan juices. Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Sprinkle in about 1/4 cup of Wondra and whisk. As the pan juices start to thicken whisk in the giblet broth and bring to a boil. Add more Wondra if necessary until gravy coats the back of a spoon or to the gravy consistency you desire. Salt & pepper to taste.
Carve turkey and serve with gravy.