fresh - Turkey + Giblet Gravy
Source of Recipe
from quickandeasyrecipe newsletter
List of Ingredients
12 pound thawed turkey, separate in 1/2
2 medium chopped onions, separate in 1/2
3 medium chopped celery stalks, separate in 1/2
4 minced garlic cloves, separate in 1/2
2 tablespoons dried parsley, separte in 1/2
cooking spray
5 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup flourRecipe
Remove the packet from inside the turkey. It should be
a neck, liver and heart pieces. Discard liver and set
the rest aside.
Thoroughly wash the turkey, inside and out, then pat dry.
Dump 1/2 of each onion, celery, garlic and parsley into the
inside of the turkey.
Lay the turkey, with the breast side up, on a cooking rack
in a roasting pan.
Coat the turkey with the cooking spray.
Bake at 325 degrees F. for 3 1/2 to 3 3/4 hours or until
it is 180 degrees F in the thigh.
Tent breast and the tops of the drumsticks with foil to
prevent over cooking.
for the giblet gravy:
Place the neck, heart, gizzard and the other 1/2 of the
onion, celery, garlic and parsley in a Dutch oven type pot
or in a large saucepan.
Add the water, salt and pepper.
Bring to a boil. Cover tightly.
Simmer for 1 1/2 hours.
Strain if desired and use in stuffing, if desired.
Refrigerate the remaining stock.
Pull meat from the neck.
Finely chop neck meat, heart and gizzard.
Place in container. Cover and refrigerate.
Strain the drippings from the turkey pan into a 4 cup
measure.
Remove the fat and place 1/4 cup in a saucepan.
Throw the rest away.
Blend in the flour until smooth.
Add the giblet stock to make 4 cups.
Gradually add the drippings to the flour mixture until
smooth. Cook until boils and thickens, stirring constantly.
Add the meat and giblets and heat until hot.
Season with salt and pepper to taste.
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