Start cooking the giblets, neck, and vegetables the last 45 minutes of baking.
Southern Living NOVEMBER 2004
Remove giblets and neck from turkey, and chill for later use. Rinse turkey with cold water; pat dry.
Combine 1 teaspoon each of mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey evenly with mixture.
Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
Bake, uncovered, at 450° for 1 hour. Reduce heat to 425°, and shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted into thigh registers 180°, basting every 45 minutes with pan drippings.
Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring to loosen browned bits on bottom of pan.
Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and cook over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoon each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish, if desired.
Note: For testing purposes only, we used Jane's Krazy Original Mixed-Up Salt.
David Roberts, Birmingham, Alabama
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