Post by JJ Judkins on Nov 18, 2003 16:46:26 GMT -6
Holiday Turkey with Giblet Gravy
12 lb turkey, thawed
2 medium onions
3 medium celery stalks
4 cloves garlic
1 cup chopped fresh parsley leaves, divided
no-stick cooking spray
5 cups water
1/2 tsp salt
1/4 tsp black pepper
1/3 cup all-purpose flour
Cut onions into eighths and divide in half. Cut celery stalks into
thirds and divide. Cut garlic cloves in half and divide.
Remove neck and giblets from body and neck cavities; set aside
(discard liver). Rinse and dry turkey with paper towels. Place half of
the onion, celery, garlic and parsley in body cavity of turkey.
Place turkey, breast side up, on flat rack in shallow roasting pan.
Coat skin with cooking spray.
Roast turkey at 325 degrees for 3-1/2 to 3-3/4 hours or until it is
180 degrees in the thigh area. Cover breast and top of drumsticks with
foil after 1 1/2 hours to prevent overcooking of breast.
To make Giblet Stock, place neck, heart, gizzard and remaining onion,
celery, garlic and parsley in large saucepan or Dutch oven. Add the
water, salt and black pepper. Bring JUST to a boil, reduce heat, cover
tightly and simmer 1-1/2 hours.
Strain stock, cover and refrigerate. Pull meat from neck and discard
bones. Finely chop neck meat, heart and gizzard; cover and
refrigerate.
To make Giblet Gravy, strain pan drippings from turkey into a 4-cup
glass measure. Remove fat from drippings, placing 1/4 cup fat in a
medium saucepan and discarding the rest. Stir in flour until smooth.
Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add
drippings to flour mixture and stir until smooth. Cook and stir until
gravy boils and thickens slightly.
Stir in neck meat and giblets and heat until hot. Season with salt and
pepper to taste.
This recipe from Butterball.
12 lb turkey, thawed
2 medium onions
3 medium celery stalks
4 cloves garlic
1 cup chopped fresh parsley leaves, divided
no-stick cooking spray
5 cups water
1/2 tsp salt
1/4 tsp black pepper
1/3 cup all-purpose flour
Cut onions into eighths and divide in half. Cut celery stalks into
thirds and divide. Cut garlic cloves in half and divide.
Remove neck and giblets from body and neck cavities; set aside
(discard liver). Rinse and dry turkey with paper towels. Place half of
the onion, celery, garlic and parsley in body cavity of turkey.
Place turkey, breast side up, on flat rack in shallow roasting pan.
Coat skin with cooking spray.
Roast turkey at 325 degrees for 3-1/2 to 3-3/4 hours or until it is
180 degrees in the thigh area. Cover breast and top of drumsticks with
foil after 1 1/2 hours to prevent overcooking of breast.
To make Giblet Stock, place neck, heart, gizzard and remaining onion,
celery, garlic and parsley in large saucepan or Dutch oven. Add the
water, salt and black pepper. Bring JUST to a boil, reduce heat, cover
tightly and simmer 1-1/2 hours.
Strain stock, cover and refrigerate. Pull meat from neck and discard
bones. Finely chop neck meat, heart and gizzard; cover and
refrigerate.
To make Giblet Gravy, strain pan drippings from turkey into a 4-cup
glass measure. Remove fat from drippings, placing 1/4 cup fat in a
medium saucepan and discarding the rest. Stir in flour until smooth.
Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add
drippings to flour mixture and stir until smooth. Cook and stir until
gravy boils and thickens slightly.
Stir in neck meat and giblets and heat until hot. Season with salt and
pepper to taste.
This recipe from Butterball.