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Traditional Roost Turkey with Giblet Gravy

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Ingredients

  • 1 turkey
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper

Preparation

Baking Directions:

Here it is — the traditional Thanksgiving centerpiece.

The chart on page 186 will tell you, in a flash, how much time you’ll need to roast the perfect bird, no matter how small or how large.

Prep: 1 hour (not including stuffing) Roast: 3 hours 45 minutes choice of stuffing (see recipe for Northwest Fruit stuffing below)1. Prepare desired stuffing; set aside.

2.

Preheat oven to 325F.

Remove giblets and neck from turkey; reserve for making Giblet Gravy.

Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.

3.

Loosely spoon some stuffing into neck cavity.

Fold neck skin over stuffing; fasten neck skin to turkey back with one or two skewers.

4.

Loosely spoon remaining stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time).

Fold skin over cavity opening; skewer closed, if necessary.

Tie legs and tail together with string, push drumsticks under band of skin, or use stuffing clamp.

Secure wings to body with string, if desired.

5.

Place turkey, breast side up, on rack in large roasting pan (17” by 11 1/2”).

Sprinkle salt and pepper on outside of turkey.

Cover with loose tent of foil.

6.

Roast about 3 hours 45 minutes.

Start checking for doneness during last hour of roasting.

7.

To brown turkey, remove foil during last hour of roasting and baste occasionally with pan drippings.

Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 to 185F and juices run clear when thickest part of thigh is pierced with tip of knife.

(Breast temperature should be 170 to 175F, stuffing temperature 160 to 165F.)

8.

While turkey is roasting, prepare giblets and neck to use in Giblet Gravy.

9.

Transfer turkey to large platter; keep warm.

Let stand at least 15 minutes to set juices for easier carving.

Prepare Giblet Gravy.

10.

Serve turkey with stuffing and gravy.

Makes 14 main-dish servings.

GIBLET GRAVY Prepare giblets and neck: In 3-quart saucepan, combine gizzard, heart, neck, and enough water to cover; heat to boiling over high heat.

Reduce heat; cover and simmer 45 minutes.

Add liver and cook 15 minutes longer.

Strain giblet broth through sieve into large bowl.

Pull meat from neck; discard bones.

Coarsely chop neck meat and giblets.

Cover and refrigerate meat and broth separately.

To make gravy, remove rack from roasting pan.

Strain pan drippings through sieve into 4-cup measuring cup or medium bowl.

Add 1 cup giblet broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; add to drippings in measuring cup.

Let stand 1 minute, or until fat separates from meat juice.

Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat.

Add remaining giblet broth and enough water to meat juice in cup to equal 3 1/2 cups.

Heat fat in saucepan over medium heat; stir in 2 tablespoons all-purpose flour and 1/2 teaspoon salt.

Cook, stirring, until flour turns golden brown.

With wire whisk, gradually whisk in meat-juice mixture and cook, whisking, until gravy has thickened slightly and boils; boil 1 minute.

Stir in reserved giblets and neck meat; heat through.

Pour gravy into gravy boat.

Makes about 3 1/2 cups gravy.

Each 1/4 cup gravy: About 128 calories, 17g protein, 1g carbohydrate, 5g total fat (2g saturated), 153mg cholesterol, 152mg sodium.

GibletsGiblets are poultry organs that can be cooked and eaten and include the liver, heart, and gizzard.

They are usually used to enrich gravy to create a quick broth.

Giblets are usually found, separately wrapped, inside the poultry cavity along with the neck, but the content varies with each poultry producer.

If you really want giblet gravy for your holiday turkey, it might be a good idea to purchase the giblets separately just to be sure of what your getting.

Tips:

Each serving without skin, stuffing, or gravy: About 143 calories, 25g protein, 0g carbohydrate, 4g total fat (1g saturated), 65mg cholesterol, 146mg sodium.