Tradition comes to the table whether for holidays or a weekend meal. This wonderful recipe always pleases.
Roast Turkey with Giblet Gravy
Author: Annette Gooch
Recipe type: Poultry
- For Turkey:
- 1 turkey; (10 to 12 pounds)
- 1 garlic clove; crushed
- 1/2 Cup butter (1 stick); softened
- 2 onions
- 2 parsnips
- 2 carrots
- For Giblet Gravy:
- giblets and neck from turkey
- water; as needed
- 1/4 Cup butter (1/2 stick)
- 1/4 Cup all-purpose flour
- freshly ground black pepper
- To prepare the turkey:
Preheat oven to 450 degrees.
- Remove innards from turkey; set aside for gravy. Wash turkey inside and out; pat dry with paper towels. Use your fingers to loosen the skin over the breast meat, starting at neck opening. Mix garlic with butter; stuff under the breast skin. For a crisper skin, also butter the skin. Lightly salt turkey inside and out.
- Secure legs with metal clip or kitchen string. Tuck wing tips close to body; secure with string. Set bird on rack in roasting pan. Cut onions, parsnips and carrots into chunks; place around turkey.
- Set pan on middle rack of oven. Roast 30 minutes; reduce oven temperature to 325 degrees and roast until thigh registers 180 degrees, juices run clear, and meat is done to taste, about another 1 1/2 to 2 hours (allow more time for larger birds). After the first 45 minutes, baste every 15 minutes with pan juices or melted butter.
- When bird is done, remove from oven; let rest for 20 to 30 minutes before carving. Serve with vegetables, if desired.
- To prepare gravy: When turkey begins roasting, place giblets and neck in saucepan; cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Drain stock; refrigerate. Cut giblets into small cubes; refrigerate.
- When turkey is done, remove from pan and set aside to rest. Add at least 1 cup water to pan. Blend with pan drippings, stirring and scraping with a wooden spoon to loosen any browned bits on bottom of the pan. Add more water to drippings, if needed, to measure 2 Cups liquid; set aside.
- In saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved stock and liquid from the pan drippings.
- Stir constantly until thickened. Season with salt and pepper. Stir in giblets; serve hot.
- Yields 10 servings turkey; 2 Cups gravy.