CLAY-ROASTED TURKEY

INGREDIENTS:

One 10 to 12 pound fresh turkey

6 cups stuffing of your choice

1 carrot, cut into 1 inch pieces

1 medium onion, coarsely chopped

1 stalk of celery, cut into 1 inch pieces

1 to 2 sprigs fresh flat-leaf parsley

PREPARATION:

Remove the giblets and neck. Discard the liver. Rinse the turkey, giblets, and neck, and set the giblets and neck aside. Dry the turkey inside and out with paper towels. Loosely pack the stuffing into the central and neck cavities of the turkey. Pull the neck flap down and tuck it under the bird. Truss the turkey and place in a soaked 6 ½ qt. clay pot. Fold the first joint of each wing so it lies against the side of the pot (this may require breaking the tendons at the joint). Cover the pot and place in a cold oven. Set the oven temperature to 350 degrees F and cook the turkey for two hours. (Do not open the oven.) Meanwhile, place the gizzards and neck in a medium-size saucepan. Add the carrot, onion, celery, and parsley. Add 4 cups of cold water and bring just to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for about two hours, until the liquid is reduce by two-thirds; skim off any foam that forms on top. Strain out the solids and reserve 1 cup of broth.

When the turkey has cooked for two hours, check the temperature of the thigh meat at its thickest part with a quick-read thermometer (be sure the thermometer is not touching the bone). The turkey is done when the thigh meat reaches 180 degrees F. If the turkey needs additional browning, uncover and continue cooking for 30 minutes to 1 hour. Check the temperature of the stuffing. If it has not reached 160 degrees F, remove the turkey to a serving platter and cover with aluminum foil. Scoop the stuffing from the center cavity into a buttered baking dish, and bake, uncovered; until the temperature reaches 160 degrees F to 170 degrees F. (The stuffing in the front should be done at the same time as the turkey.) Let the turkey rest for 20 minutes before carving.

Meanwhile, pour the pan juices into a clear measuring cup and let sit until the fat rises to the top. Remove the fat, and combine with the 1 cup of the hot strained turkey broth. Pour into a sauceboat to pass with the turkey.

SERVES EIGHT