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      RECIPE TITLE "Roast Turkey With Pan Gravy" Author: PastryWiz

    yields14 people time4 hours +difficultydifficult

      RECIPE INGREDIENTS

    • 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

      RECIPE METHOD

    1. 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.
    2. 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.
    3. 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.
    4. While turkey is roasting, prepare giblets and neck to use in Pan Gravy.
    5. 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.)
    6. When turkey is done, place on warm large platter; keep warm. Prepare Pan Gravy.
    7. 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.
    8. Drain, reserving broth. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately.
    9. 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.
    10. 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.
    11. 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.

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