Roast Turkey and Gravy


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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.

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