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Roast Turkey with Giblet Gravy

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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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