Roast Turkey with Pan Gravy
Author: Epicurus.com Kitchens
Recipe type: Poultry
- 1 Spanish onion or 2 onions
- 2 stalks celery
- 1 large carrot
- 1 Tablespoon (15 ml) vegetable oil
- 1 Tablespoon (15 ml) chopped fresh sage
- 4 sprigs fresh thyme
- 1 bay leaf
- 5 peppercorns, crushed
- 1 turkey (12-14 pounds/5.5-6.3 kg)
- 2 Tablespoons (25 ml) butter, melted
- 3/4 teaspoons (4 ml) salt
- 1/4 teaspoon (1 ml) pepper
- Pan Gravy:
- 1/4 Cup (50 ml) all-purpose flour
- 6 Cups (1.5 liters) turkey stock
- 1/4 teaspoon (1 ml) each salt and pepper
- 1 teaspoon (5 ml) lemon juice (approximate)
- Dice onion, celery and carrot into small pieces. In skillet, heat oil over medium-high heat; saute vegetables until lightly browned, 7 to 8 minutes. Let cool. Mix in sage, thyme, bay leaf and peppercorns. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
- Pat turkey dry inside and out. Stuff body cavity with vegetable mixture; skewer cavity shut. Tie legs together and tuck wings under back.
- Place turkey, breast side up, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Cover with foil. Roast in 375 degrees F (190 degrees C) oven for 1 hour. Remove foil; roast, basting with drippings every 20 minutes, until meat thermometer inserted in thickest part of thigh registers 18 degrees F (85 degrees C), 1 to 1-1/2 hours.
- Remove skewers. Spoon vegetable mixture and juices into bowl; set aside. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
- Pan Gravy: Meanwhile, skim all but 2 Tablespoons (25 mL) of the fat from pan juices; whisk flour into pan. Place pan over medium heat; cook for 2 minutes, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock. Add vegetable mixture to pan juices, along with salt and pepper. Bring to boil; boil, stirring constantly, until reduced by half, about 15 minutes. Stir in lemon juice, adding a little more to taste, if desired. Strain into warmed gravy boat.
- Substitution: You can use canned condensed chicken stock instead of turkey stock, but dilute it with twice the amount of water and omit the salt.