RECIPE TITLE "Roast Turkey
With Pan Gravy" Author: PastryWiz
- One 14-pound
fresh or frozen (thawed) turkey,
- 1 1/2 teaspoons salt,
- 1/2 teaspoon coarsely
ground black pepper,
- Pan Gravy, fresh herbs and grapes for garnish
- Preheat oven to
325 degrees F. Remove giblets and neck from turkey; reserve for making
Pan Gravy. Rinse turkey with cold running water and drain well.
- Fasten neck skin
to back with 1 or 2 skewers. With turkey breast side up, fold wings under
back of turkey so they stay in place. Depending on brand of turkey, with
string, tie legs and tail together, or push drumsticks under band of skin,
or use stuffing clamp.
- Place turkey, breast
side up, on rack in large roasting pan. Rub turkey all over with salt
and pepper. Cover turkey with a loose tent of foil. Insert meat thermometer
through foil into thickest part of thigh next to body, being careful that
pointed end of thermometer does not touch bone. Roast turkey about 3 3/4
hours; start checking for doneness during last hour of roasting.
- While turkey is roasting,
prepare giblets and neck to use in Pan Gravy.
- To brown turkey,
remove foil during last 1 hour of roasting time and baste occasionally
with pan drippings. Turkey is done when thigh temperature on meat thermometer
reaches 180 degrees to 185 degrees F and drumstick feels soft when pressed
with fingers protected by paper towels. (Breast temperature should be
170 degrees to 175 degrees F.)
- When turkey is done,
place on warm large platter; keep warm. Prepare Pan Gravy.
- To serve, garnish
platter with fresh herbs and grapes. Serve with gravy. Remove skin from
turkey before eating, if you like.
Pan Gravy: In 3-quart saucepan over high heat, heat gizzard, heart, neck,
and enough water to cover to boiling. Reduce heat to low; cover and simmer
45 minutes. Add liver and cook 15 minutes longer.
- Drain, reserving
broth. Pull meat from neck; discard bones. Coarsely chop neck meat and
giblets. Cover and refrigerate meat and broth separately.
- To make gravy, remove
rack from roasting pan. Pour pan drippings through sieve into 4-cup measure
or medium bowl. Add 1 cup giblet broth to roasting pan and stir until
brown bits are loosened; pour into drippings in measuring cup. Let stand
a few seconds, until fat separates from meat juice.
- Spoon 2 tablespoons
fat from drippings into 2-quart saucepan; skim and discard any remaining
fat. Add remaining giblet broth and enough water to meat juice in cup
to equal 3 cups.
- Into fat in saucepan
over medium heat, stir 2 tablespoons all-purpose flour and 1/2 teaspoon
salt; cook, stirring, until flour turns golden brown. Gradually stir in
meat-juice mixture and cook, stirring, until gravy boils and thickens
slightly. Stir in reserved giblets and neck meat; heat through. Pour gravy
into gravy boat.