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The star of Thanksgiving dinner
Roast Turkey with Giblet Gravy
2 tablespoons poultry seasoning
2 teaspoons dried rosemary
1 teaspoon salt
freshly groundblack pepper
4 tablespoons vegetable oil
2 bay leaves
1 turkey: 12 -13 pounds
Combine all ingredients (except the turkey, of course!) in a bowl and mix well. Set aside.
Take off the metal wire that holds the turkey’s legs together.Remove neck and giblets and set aside.
Rinse the turkey, neck and giblets thoroughly in cool water. Dry the turkey and parts thoroughly. Fold the wings under the bird with the tips resting
against the back.
Unless you have a non-stick roaster, line the roasting pan with heavy foil. Place the rack insidePlace theturkey breast side down on the rack. Rub
some of the seasoning oil into the back and sides of the turkey. Flip the bird over and coat with the remaining oil. Place giblets in pan beside bird.
Place the roasting pan in the oven. The bird is
done when a meat thermometer registers 175 to 180 degrees at the thigh. Let the bird rest 20 minutes before carving.
Giblet Gravy
drippings from turkey
5 tablespoons flour
3 cups chicken or turkeystock
chopped turkey giblets from roasting pan
salt & pepper to taste
When turkey is done, remove from pan and set on carving board. Place roasting pan over 2 burners on top of stove. Cook flour in turkey drippings until
it turns brown, stirring constantly.Add the stock and enough water to make 3 cups.Stir over medium heat until thick; add giblets and salt and pepper to taste.
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