Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

Turkey and Gravy




Source of Recipe


Me and Nesco


Recipe Introduction


This is the first time I used my 18-quart Nesco roaster to roast a turkey. The following follows my idea that if I can use a pan for more than one dish, I've save myself lots of clean-up duty. This Nesco roaster may quickly become my favorite soup pot.


List of Ingredients




1 12-14 pound turkey
2 packages turkey thighs
1-2 packages turkey wings
A little melted butter

Recipe



Stuff the turkey, if desired. Brush the turkey and extra parts with melted butter. Roast at 450 degrees about 30 minutes; reduce heat to 350 degrees for about 15 minutes per pound plus an extra half hour for the stuffing. [These are basically the Nesco directions with me adding the extra turkey parts.]

While turkey roasts, simmer the neck and giblets in water (or part water, part canned chicken broth). See my Creamed Onions for using this broth.

When turkey is ready, remove from roaster and set aside to cool for carving. Strain the juices from the bottom of the roaster.

Make gravy by bringing the turkey juices to a boil, slowing adding about 1/3 cup flour dissolved in 1/2 cup water. Simmer, stirring occasionally, about five minutes or until flour taste is gone. Stir in 1 cup milk (or more), if desired.

Return turkey bones to roaster. Add onion, celery and carrot as desired. Cover with water. Add the broth from the neck and giblets (after the onions for creamed onions have been cooked, if desired). Bring to a boil. Simmer all night or at least 8 hours.

The next day, skim fat (or refrigerate another night and lift off the next day). Strain broth and pour into a large kettle. Bring to a boil and then reduce heat to medium-low. As broth reduces, re-strain and pour into increasingly smaller pots until reduced to the concentration desired. [I kept out about 2 quarts that I did not reduce to make soup the next day.] I reduced about 2 quarts to 2 cups. I'll freeze this for additional gravy at another time--Christmas, probably--or use it for soup later on in the winter.

The Nesco roaster made a great amount of juice which I used for gravy. The broth from the bones won't be quite as rich (translate: fat), but it will make a lovely, lovely soup base.