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Traditional
Turkey with Giblet Gravy
12 pound turkey - thawed
2 medium onions - cut in 8ths, divided
3 medium celery stalks - cut in 3rds - divided
4 cloves garlic - cut in half - divided
1 cup fresh chopped parsley - divided
Olive oil
5 cups water
1/2 tsp salt - or to taste
1/4 tsp black pepper
1/3 cup all-purpose flour
Preheat oven to 325°F.
Remove neck and giblets from body and neck cavities; set aside
(discard liver). Drain juices 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 olive oil.
Roast turkey 3 1/2 to 3 3/4 hours or until it is 180°F 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. (For best
flavor, do not include the liver) Add the water, salt and black pepper. Bring
JUST to a boil, reduce heat, cover tightly and simmer 1 1/2 hours. (If wish to
include the liver, add to saucepan the last 20 to 30 minutes.) 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.
If so desired - you may strain to end with a smooth gravy
NOTE:
Giblet Identification, Heart: muscular organ that is heart shaped and is deep
burgundy to reddish brown in color. Gizzard: firm muscular organ that is reddish
brown with bluish exterior. Liver: softer, uniform reddish brown gland.
Cooking
time - over 1 hour
Yield
16 servings
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