Roast Turkey

1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock 2 1/2 cups water, divided About 4 cups hot turkey giblet stock Melted[...]

Stock 2 tablespoons olive oil Neck, heart, and gizzard reserved from one 13- to 14-pound turkey 2 large celery stalks, coarsely chopped 1 large onion, chopped[...]

add to shopping list 12- to 14-lb kosher turkey, feathers removed if necessary, neck and giblets (excluding liver) reserved for making stock Herbed bread[...]

add to shopping list For turkey 1 10-ounce jar crabapple jelly 3/4 cup plus 6 tablespoons (2 1/4 sticks) butter 1/3 cup frozen apple juice concentrate, thawed[...]

add to shopping list For turkey 1 (12- to 14-pound) turkey (preferably kosher), feathers removed if necessary and neck and giblets (excluding liver) reserved[...]

add to shopping list 1 14- to 16-pound turkey 1/2 cup Sherry wine vinegar 1/4 cup orange juice Currant Pecan Stuffing 6 tablespoons (3/4 stick) unsalted[...]

add to shopping list For turkey 1 (14- to 16-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding[...]

add to shopping list For turkey 1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved[...]

add to shopping list Gravy base: 1 tablespoon butter 1 pound turkey necks and/or wings 1 pound onions, coarsely chopped 3 cups coarsely chopped celery 2 bay[...]

add to shopping list 1 turkey with giblets, about 20 pounds, at room temperature Salt Pepper Butter 3 tablespoons flour 3 cups chicken broth, or as needed[...]

add to shopping list Turkey: 1 14- to 16-pound fresh turkey 1 cup coarse salt 2 Granny Smith apples, quartered 1 teaspoon nutmeg 1 teaspoon allspice 1 orange,[...]