Recipe for cooking south american roast turkey

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry

1 med. onion, chopped
1 lb. bulk sweet Italian sausage
2 eggs
4 c. soft bread crumbs
1/4 c. chopped pimento-stuffed olives
2 large peaches, peeled and coarsely chopped, or
    1 (16 ounce) pkg. frozen unsweetened peach slices,
    thawed and coarsely chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (12 pound) turkey, giblets and neck reserved
Olive oil
Gravy

Cook and stir onion and sausage in skillet over med. heat until sausage is brown; drain. Beat eggs with fork in 2 1/2-quart bowl. Add sausage mixture, bread crumbs, olives, peaches, oregano, salt and pepper; toss.

Remove giblets and neck from turkey; prepare for Gravy. Fill wishbone area of turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tuck drumsticks under band of skin at tail, or tie or skewer to tail.

Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast mead and does not touch bone. Brush with oil. Roast at 325 degrees fahrenheit, brushing with pan juices every 45 mins., until meat thermometer registers 185 degrees fahrenheit, 3 1/2 to 4 hours. Let turkey stand 20 mins. before carving.

Prepare Gravy; serve with turkey.

Yields 12 to 14 servings.

Gravy
Giblets and neck of turkey
2 c. water
1/2 tsp. salt
2/3 c. turkey drippings (fat and juices)
2/3 c. flour
1/2 c. half-and-half
Salt, to taste
Pepper, to taste

Heat giblets, neck, water and 1/2 tsp. salt to boiling; reduce heat. Cover and simmer 1/2 an hour. Remove giblets and neck; chop giblets and discard neck. Reserve broth for gravy. Pour and scrape all drippings from roasting pan. Pour 2/3 c. drippings into 3-quart saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is thick and bubbly; remove from heat.

Stir in reserved broth, half-and -half and chopped giblets. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper.