Traditional Roasted Turkey with Gravy
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What's Thanksgiving without a turkey? Here's a classic recipe for a perfect roasted turkey.
INGREDIENTS
1 (12- to 14-pound) turkey, thawed if frozen
Salt and pepper
1 cup melted butter
1/2 cup fresh parsley
3 cloves garlic, halved
3 ribs celery, cut in thirds
Giblet Gravy (below)
Orange slices, fresh sage, carrots and celery leaves for garnish
DIRECTIONS
1. Preheat oven to 325F.
2. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey inside and out with cold water and pat dry.
3. Sprinkle cavity with salt and pepper. Place garlic, parsley and celery in body cavity.
4. Tie ends of drumsticks to tail with kitchen string or tuck them under the flap of skin around tail. Lift wingtips up and over back and tuck under bird.
5. Place turkey on a lightly greased rack in roasting pan, breast side up. Brush entire bird with melted butter.
6. Insert meat thermometer into meaty portion of thigh, making sure it doesn't touch bone. Loosely cover the breast area with aluminum foil.
7. Bake at 325F until meat thermometer registers 180F or about 4 hours. Remove the foil during the last hour to allow the breast skin to brown.
Giblet Gravy
Giblets and neck from turkey
2 stalks celery, chopped
1 small onion, chopped
1/2 teaspoon salt
2-1/2 cups water
Pan drippings from roasted turkey
3 tablespoons all-purpose flour
1/4 cup water
1/4 teaspoon pepper
What's Thanksgiving without a turkey? Here's a classic recipe for a perfect roasted turkey.
INGREDIENTS
1 (12- to 14-pound) turkey, thawed if frozen
Salt and pepper
1 cup melted butter
1/2 cup fresh parsley
3 cloves garlic, halved
3 ribs celery, cut in thirds
Giblet Gravy (below)
Orange slices, fresh sage, carrots and celery leaves for garnish
DIRECTIONS
1. Preheat oven to 325F.
2. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey inside and out with cold water and pat dry.
3. Sprinkle cavity with salt and pepper. Place garlic, parsley and celery in body cavity.
4. Tie ends of drumsticks to tail with kitchen string or tuck them under the flap of skin around tail. Lift wingtips up and over back and tuck under bird.
5. Place turkey on a lightly greased rack in roasting pan, breast side up. Brush entire bird with melted butter.
6. Insert meat thermometer into meaty portion of thigh, making sure it doesn't touch bone. Loosely cover the breast area with aluminum foil.
7. Bake at 325F until meat thermometer registers 180F or about 4 hours. Remove the foil during the last hour to allow the breast skin to brown.
Giblet Gravy
Giblets and neck from turkey
2 stalks celery, chopped
1 small onion, chopped
1/2 teaspoon salt
2-1/2 cups water
Pan drippings from roasted turkey
3 tablespoons all-purpose flour
1/4 cup water
1/4 teaspoon pepper
1. Combine giblets (except liver), neck, celery, onion and salt in a medium saucepan; add 21/2 cups water. Bring to a boil; cover, reduce heat and simmer 45 minutes or until giblets are tender.
2. Pour mixture through a wire-mesh strainer into a bowl, discarding giblets, celery and onion. Set strained broth aside.
3. Skim fat from pan drippings of roasted turkey; discard fat. Add enough strained broth to pan drippings to equal 1-1/2 cups.
4. Combine flour and 1/4 cup water in a medium saucepan; stir until smooth. Add broth mixture to flour mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in pepper and serve. Makes about 2-1/2 cups.
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