| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 10 | servings | |
INGREDIENTS
| === FOR TURKEY === | ||
| 1 | Turkey; (10 to 12 lbs) | |
| 1 | Garlic clove; crushed | |
| 1/2 | c | Butter – (1 stick); softened |
| Salt | ||
| 2 | Onions | |
| 2 | Parsnips | |
| 2 | Carrots | |
| === FOR GIBLET GRAVY === | ||
| Giblets and neck from turkey | ||
| Water; as needed | ||
| 1/4 | c | Butter -; (1/2 stick) |
| 1/4 | c | All-purpose flour |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
To prepare the turkey: Preheat oven to 450 degrees. Remove innards from turkey; set aside for gravy. Wash turkey inside and out; pat dry with paper towels. Use your fingers to loosen the skin over the breast meat, starting at neck opening. Mix garlic with butter; stuff under the breast skin. For a crisper skin, also butter the skin. Lightly salt turkey inside and out. Secure legs with metal clip or kitchen string. Tuck wing tips close to body; secure with string. Set bird on rack in roasting pan. Cut onions, parsnips and carrots into chunks; place around turkey. Set pan on middle rack of oven. Roast 30 minutes; reduce oven temperature to 325 degrees and roast until thigh registers 180 degrees, juices run clear, and meat is done to taste, about another 1 1/2 to 2 hours (allow more time for larger birds). After the first 45 minutes, baste every 15 minutes with pan juices or melted butter. When bird is done, remove from oven; let rest for 20 to 30 minutes before carving. Serve with vegetables, if desired. To prepare gravy: When turkey begins roasting, place giblets and neck in saucepan; cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Drain stock; refrigerate. Cut giblets into small cubes; refrigerate. When turkey is done, remove from pan and set aside to rest. Add at least 1 cup water to pan. Blend with pan drippings, stirring and scraping with a wooden spoon to loosen any browned bits on bottom of the pan. Add more water to drippings, if needed, to measure 2 cups liquid; set aside. In saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved stock and liquid from the pan drippings. Stir constantly until thickened. Season with salt and pepper. Stir in giblets; serve hot. Yield: 10 servings turkey; 2 cups gravy. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Annette Gooch Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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