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Thanksgiving: Old-Fashioned Roast Turkey with Gravy

Source of Recipe


Cook's Country (October / November 2008)



List of Ingredients



• -- Turkey --
  
• One (2-yard) package cheesecloth
  
• 4 cups cold water
  
• 1 (12- to 14-pound) turkey, neck and giblets reserved
  
• 1 pound salt pork, cut into ¼-inch-thick slices
  
• .
  
• -- Gravy --
  
• 1 Tbsp vegetable oil
  
• Reserved turkey neck and giblets
  
• 1 onion, chopped
  
• 5 cups water
  
• 2 cups low-sodium chicken broth
  
• 4 sprigs fresh thyme
  
• 1 bay leaf
  
• 6 Tbsp all-purpose flour
  
• Salt and pepper
  






Instructions



1. For the turkey:
   Adjust oven rack to lowest position and heat oven to 350° F. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil.
   
   
2. Roast turkey until breast meat registers 140° F, 2½ to 3 hours. Remove foil, cheesecloth and salt pork and discard. Increase oven temperature to 425° F. Continue to roast until breast meat registers 165° and thigh meat registers 175°, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.
   
   
3. For the gravy:
   While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme and bay leaf, and bring to a boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets, if desired.
   
   
4. Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.
   
   
5. Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper.
   Carve turkey and serve with gravy.
   
   Serves 10 to 12