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Roast Turkey With Gravy

November 22, 2010

I love roast turkey. It’s not a lot of work and the leftovers last for days. My recipe is a hybrid of many recipes that I have pieced together. All best practices from great chef’s but each one was lacking just a bit. The key to this recipe is basting the turkey often with broth. This year I purchased an 18 lb turkey for 8 people. The roasting took 4 hours, it tasted amazing and we have had leftovers for 3 days.




Ingredients Roast Turkey:

1 turkey (here is a list of roasting times)

1 cup celery chopped

1 cup of carrots chopped

1 cup of onion chopped

Olive Oil

Salt

1 Cup Chicken Stock

Ingredients Gravy:

1/2 onion

1 whole carrots

stems of 1 bunch of parsley

1/4 cup corn starch

Turkey Prep:

Fully thaw the turkey. Preheat oven to 350. Remove the neck, giblets, etc. from the bird. Rinse the bird under cold water and pat dry. Pour olive oil into your hands and rub it into the bird. Make sure you get the oil into all the crevices. sprinkle with salt and run the salt over the entire bird. Place the chopped veggies and parsley in the bottom of a roasting pan. pour in 1 cup of stock. Place the bird breast side down on a roasting rack (if you have one). Bake for 30 min. Baste the turkey using the liquid in the bottom of the pan. Roast 30 more minutes. Turn the bird breast side up. Continue to roast the turkey basting every 30 min. using the liquid in the pan. When a cooking thermometer inserted above the thigh reads 150, increase the oven temperature to 400. Roast basting every 15 minutes until the thermometer reads 165 degrees. Remove the bird from the oven. Let it rest for 15 minutes.

Gravy Prep:

Place the neck and giblets into a pot, add 1/2 of a whole onion, 1 whole carrot and the parsley stems and cover with water. Bring to a boil.  Reduce heat and simmer for 45 min. While the gravy broth is boiling, in a pan, saute the liver in a little olive oil lightly. Finely mince the livers.  When the broth is done simmering, strain it. Pour 2 tbl of oil into the pan. Add 2 tbl of the liquid from the turkey pan. Stir in 3 tbl. of corn starch and cook for 3 min until lightly brown. Slowly add 2 cups of the gravy broth to the pan, whisking continuously. Add the livers and simmer for 10 min. If the gravy needs to be thickened, remove 1 cup of liquid, mix in 1 tbl of corn starch to the liquid then add the liquid back to the gravy in the pan. Do not add corn starch directly to the gravy in the pot as clumping will occur.

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