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Thanksgiving: Old-Fashioned Roasted Turkey with Gravy

Source of Recipe


Southern Living, November 2004






List of Ingredients



• 1 (14- to 16-pound) whole turkey
  
• 1-1/2 tsp mixed-up salt, divided
  
• 1-1/2 tsp garlic powder, divided
  
• 1-1/2 tsp poultry seasoning, divided
  
• 1 tsp ground sage
  
• 1 tsp pepper
  
• 5 (14-ounce) cans chicken broth, divided
  
• 1/2 cup butter, melted
  
• 2 carrots, sliced
  
• 3 celery ribs, sliced
  
• 1 medium-size yellow onion, sliced
  
• 1/2 cup chopped fresh parsley
  
• 1/2 cup all-purpose flour
  
• 1/2 cup water
  
• Garnishes: Fresh parsley sprigs, orange slices, fresh cranberries
  






Instructions



1. Remove giblets and neck from turkey, and chill for later use. Rinse turkey with cold water; pat dry. Combine 1 teaspoon each of mixed-up salt, garlic powder, poultry seasoning, sage and pepper; sprinkle cavity and outside of turkey evenly with mixture. Place turkey, breast-side up, in a large roasting pan, tucking wing tips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
   
   
2. Bake, uncovered, at 450° F for 1 hour. Reduce heat to 425° and shield with aluminum foil to prevent excessive browning. Bake 3-1/2 to 4 hours or until a meat thermometer inserted into thigh registers 180° F, basting every 45 minutes with pan drippings.
   
   
3. Bring remaining 3 cans broth, neck, giblets, carrots and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
   
   
4. Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
   
   
5. Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring to loosen browned bits on bottom of pan. Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and cook over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoon each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish, if desired.
   
   Makes 12 to 15 servings.