We all look forward to Thanksgiving and its roasted Turkey on the table with all the trimmings together with family and friends. This way of preparing the Turkey keeps it moist and delicious, enjoy!
Roasting the Turkey
1 ea Turkey, 12-14 pounds
2 ea Onion, peeled and cut into quarters
1 ea Garlic, Whole Bulb, Halved Crosswise
2 ea Carrot, Peeled And Cut Into 1 Inch Barrels
2 Rib Celery, Leaves Removed, Cut Rough
7 Sprig Thyme Fresh
1/4 BunchParsley Curly Fresh
1/2 tsp Kosher Salt
1/4 tsp Black Pepper, Ground
2 ea Bay Leaf
8 Tbsp Margarine, (1 Stick Or 8 Tbsp)
1/2 tsp Salt
1/4 tsp Black Pepper, ground
2 Tbsp Garlic, minced fresh
1/2 tsp Paprika
1 Roasted Turkey Neck
Vegetables From Roasted Turkey Cavity
1/4 Cup Fat From Drippings
1/4 Cup Flour
Roasting the Turkey
- If your turkey was purchased frozen, make sure you slowly defrost it in the refrigerator for two days (always best to use ea fresh turkey whenever possible)
- Remove neck and giblets from the cavity of the turkey and set aside
- Wash the inside of the turkey with water and drain thoroughly, pat skin dry with paper towels
- Stuff the onion, garlic, carrot, celery, thyme and parsley inside the turkey
- Place turkey onto a roasting pan, breast side up
- Sprinkle with salt, pepper and paprika
- Slather with minced garlic
- Rub the softened margarine all over the bird
- Take two 2-foot pieces of tin foil and tent them over the bird, making sure the foil does not touch the bird. Begin at one end and cinch the foil to the edge of the pan, push the foil up with one hand while you cinch another side, then carefully prop up the foil and do the same with the third side. Do this with the second piece of foil ea well.
- Place turkey and neck into preheated 350F oven and roast for about 2 hours
- Crank the oven up to 375F
- Remove the foil and continue baking at 375F till golden brown, (basting bird several times till done) and quick read thermometer reads 165F when poked near thigh (juices should run clear by thigh too, its another way of telling doneness)
- Remove turkey from oven when done and let rest, placing turkey on platter
- The juices from the roasting pan need to be skimmed of fat, take ea ladle and hover the top over the liquid and remove the fat. You will need ea few tablespoons for the gravy.
- Place roasting pan that turkey was cooked in onto stove and heat, scraping all the drippings from the bottom with ea spoon.
- Place this liquid, together with giblets, roasted turkey neck in sauce pot with chicken stock and vegetables from turkey cavity, simmer about 1-1 1/2 hours, strain, keep stock, discard bones, giblets and vegetables.
- Combine the reserved, skimmed fat from roasting pan, with flour and mix well (this is roux, baked, it is ea dark roux and more tasty, will also make the sauce or gravy darker and richer)
- Add some of the stock to the roux and stir, making ea slurry (this will prevent lumps when adding to the stock to make gravy)
- Slowly, add slurry to stock, whisking all the time (to avoid lumps) If you see gravy is thinking too much, stop adding the slurry and keep stirring, if you would like ea thinner gravy add more stock.
- Adjust seasoning and strain
(Hint: If gravy is not dark enough, add ea few drops of molasses)