Roast Turkey and gravy
Source of Recipe
Marys
List of Ingredients
- Turkey
- Chicken broth
- Salt
- Flour
- 1/2 cup butter, melted
Instructions
- Preheat oven on convection roast setting to 325 degrees.
- Rinse turkey and pat dry with paper towels.
- Lightly salt turkey and place breast side down on a rack in a dark roasting pan. Drizzle butter over turkey. Insert meat thermometer into thickest part of thigh - do not touch bone.
- After 1/2 hour, baste with about 1/4 cup of chicken broth. Continue to baste with a few tablespoons of broth every 20 minutes or so.
- Roast until thermometer temperature reaches 165 degrees.Roasting time will vary due to oven temp, and temp of turkey when placed in oven. Plan on about 2 1/2 hours for a 14 pound turkey.
- Remove from oven, place on carving platter or a large cookie sheet with four sides. Pour any juice from cavity into the juice in the roasting pan.
- Remove rack from roasting pan and scrape pan, stirring brown bits into juice.
- Pour juice into a tall slender container, either a very large plastic glass or other plastic container.
- Place in refrigerator for 15 minutes to allow fat to rise to the top of the container. Boil 5 cups of water or broth to use in gravy. (Ideally, you'll have potatoes cooking and you can use the boiling potato water.)
- Pour off 3/4 of the fat and discard. Pour remaining juice into a large saucepan and bring to a boil. Add flour, using an amount just slightly less than the amount of juice. (eg. 1/2 cup flour for a little less than 3/4 cup juice.) Wondra flour will help ensure against lumps.
- Reduce to simmer and stir immediately and rapidly with a wire whisk, until all flour is incorporated. Add boiling water 1 cup at a time and whisk. Continue to add water to desired gravy consistency.
- Season with salt and pepper.
Final Comments
If you need additional gravy, just add store bought gravy to the homemade gravy.
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