Roast Turkey and Gravy
There is a rumor going around, that delicious and moist turkey is hard to cook. In fact is quite easy, just apply butter under the skin. Boom - done!
You will need:
- 1 (10-12 lb) turkey
- 2 onions, coarsely chopped
- 3 ribs celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 springs fresh rosemary
- 1/2 bunch fresh sage
- 1/2 cup butter
- 1 tablespoon ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon poultry seasoning
- FOR THE GRAVY
- 1/4 cup flour
- 1 tablespoon chopped fresh sage
- 1 bay leaf
- 6 cups of water
- 1 tablespoon butter
- 3 cups turkey pan drippings
- salt & pepper to taste
Directions
- Preheat oven to 325F (165C).
-
In a small bowl mix salt, pepper & poultry seasoning. Season the cavity with
about 1 tablespoon of the mixture. -
Toss the onions, celery, and carrots in a bowl. Stuff the cavity with aproximately
1/2 cup of the veggies, rosemary springs, and 1/2 bunch sage. -
Using your fingers, loosen the skin on top of turkey breast .
Evenly spread about 2 tablespoons of butter under the skin.
Spread remaining butter on the outside of the skin.
Sprinkle the rest of the seasoning. -
Place the rest of the veggies on the bottom of a large roasting pan.
Place turkey on the top. Fill the pan with water - 1/4 '' (1 cm).
Cover just the breast with aluminum foil. -
Roast the turkey until meat thermometer, inserted in the thickest part
of the thigh, close to the bone, reads 165F (75C), 3.5-4 hours.
Do not touch the bone while measuring.
Remove the aluminum foil, and return in the oven for 1 more hour.
Baste frequently. -
While turkey is roasting make stock out of the neck, heart, gizzards, and a bay leaf.
Simmer over medium heat for 2 hours. You should end up with at least 4 cups of stock. - When turkey is ready, cover with aluminum foil, and let it rest before slicing, 15-20 minutes.
-
In a saucepan melt 1 tablespoon butter, transfer the onions from the roasting pan,
and cook for about 5 minutes. Stir in flour, and cook for additional 5 minutes.
Add 4 cups stock, and reserved pan drippings. Whisk until smooth.
Simmer until thickened, about 12 minutes. Whisk constantly.
Stir in the chopped sage, and season with salt and pepper to taste.