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Roast Turkey With Giblet Gravy

January 29, 2023

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1296 Calories From Fat: 723 Total Fat: 81.2g Cholesterol: 496.9mg Sodium: 1677.7mg Potassium: 1151.9mg Carbohydrates: 19.9g Fiber: 3.6g Sugar: 4.4g Protein: 118.9g