Simple Roast Turkey With Rich Turkey Gravy

ROAST TURKEYS WITH RICH PAN GRAVY



Roast Turkeys With Rich Pan Gravy image

Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.

Recipe From allrecipes.com

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 24

Number Of Ingredients 10

2 turkeys (10 to 12 pounds each), neck and giblets discarded
3 cups kosher salt (do not use regular table salt)
2 cups granulated sugar
2 unpeeled medium onions, coarsely chopped
2 unpeeled medium carrots, coarsely chopped
2 stalks celery stalks, coarsely chopped
2 tablespoons melted butter
1 cup dry white wine or vermouth
4 cups low-sodium chicken broth
¼ cup cornstarch
Calories845 calories
Carbohydrate19.7 g
Cholesterol298.4 mg
Fat36.1 g
Fiber0.4 g
Protein101.9 g
SaturatedFat10.9 g
Sodium11663.9 mg
Sugar17.6 g

Steps:

  • The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
  • About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
  • Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
  • Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
  • Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
  • Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
  • For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY



Simple Roast Turkey with Rich Turkey Gravy image

This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.

Recipe From epicurious.com

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 12 servings (with leftovers)

Number Of Ingredients 10

1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 to 8 cups turkey stock
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar
Special Equipment
2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup

Steps:

  • Make turkey:
  • Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
  • Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
  • Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
  • Make gravy while turkey stands:
  • Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
  • Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

ROAST TURKEY WITH PORT GRAVY



Roast Turkey with Port Gravy image

Recipe From epicurious.com

Categories     Fruit     turkey     Vegetable     Roast     Sauté     Christmas     Thanksgiving     Dinner     Apple     Port     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 19

Stock
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water
Turkey
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil
Gravy
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)

Steps:

  • For stock:
  • Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.
  • For turkey:
  • Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.
  • Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.
  • For gravy:
  • Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

ROAST TURKEY WITH GRAVY



Roast Turkey with Gravy image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 28

1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
2 medium onions
1 head garlic
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
2 bay leaves
2 to 4 medium carrots
2 to 4 celery stalks
8 tablespoons unsalted butter
8 cups chicken broth (about 4 small cans or 2 quart boxes)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Apple Cranberry Dressing, recipe follows
6 tablespoons unsalted butter, plus more for the pan
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter

Steps:

  • Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
  • Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
  • Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
  • Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
  • For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
  • Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
  • Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
  • Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
  • Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
  • Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY



Perfect Roast Turkey with Best-Ever Gravy image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 6h

Yield 18 servings with about 7 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
1 (18-pound) fresh turkey
About 12 cups of your favorite stuffing

Steps:

  • Position a rack in the lowest position of the oven and preheat to 325 degrees F.
  • Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  • Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
  • Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
  • Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
  • Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
  • Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY



Simple Roast Turkey With Rich Turkey Gravy image

Here is the easy way to cook a turkey. You can't go wrong with this recipe. Also check Uncle Bill Anatooskin's method for cooking turkeys. He pours boiling water over the raw bird to shrink the skin and lock in the moisture. Try it with this recipe. It works!

Recipe From food.com

Provided by tornadoes three

Categories     Whole Turkey

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 lb) whole turkey, at room temperature 1 hour
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 -8 cups turkey stock
1/2 cup unsalted butter
3/4 cup all-purpose flour
1 1/2-2 tablespoons cider vinegar
Calories805.7
Fat43.3
SaturatedFat14.9
Cholesterol321.4
Sodium871.3
Carbohydrate6.2
Fiber0.3
Protein91.3

Steps:

  • Put oven rack in lowest position and preheat oven to 450°F Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
  • Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
  • Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
  • Make gravy while turkey stands:.
  • Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.).
  • Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

ROAST TURKEY WITH SIMPLE GRAVY



Roast Turkey With Simple Gravy image

Actually this is a recipe for the most amazing flourless gravy and it takes roasting a bird to make it. Try it with chicken, cornish hens, turkey, or capon. I'll use a turkey in the ingredients list and instructions since that's what I made.

Recipe From food.com

Provided by Geema

Categories     Poultry

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

16 lbs turkey, giblets removed
2 carrots, roughly chopped
2 celery ribs, roughtly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, smashed
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs sage
3 sprigs rosemary
3 sprigs thyme
6 sprigs parsley
3 bay leaves
1/4 lb butter, unsalted, sliced into pats
5 cups chicken stock
Calories1646.7
Fat86.3
SaturatedFat28.3
Cholesterol652.4
Sodium915.7
Carbohydrate14.6
Fiber2
Sugar7.6
Protein190.2

Steps:

  • Preheat oven to 300 degrees F.
  • Salt and pepper the turkey and the cavity.
  • Fill the cavity with carrots, celery, appple, orange and garlic; tie the legs with kitchen twine.
  • In a large roasting pan, spread the ingredients for "under the bird" in a stack about the same size as the turkey.
  • Place the turkey onto of the bed of vegetables and herbs.
  • Put butter on turkey.
  • Place the turkey in the oven and roast 45 minutes.
  • Pour half the chicken stock over the turkey; roast 45 more minutes.
  • Pour remaining stock over turkey and roast 45 more minutes. It will start getting golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes.
  • When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 15 minutes before carving.
  • Strain the contents of the roasting pan into a bowl, keeping the solids in the strainer to use for the gravy. Remove the herbs and bay leaves.
  • Measure out 3 cups of pan juices and 1 cup of strained vegetables. Puree with a hand blender or in a standard blender. Add more vegetables until gravy is the desired thickness, or more juices if too thick.
  • Pour through a mesh striner again to make a smooth gravy.
  • Taste and season with salt and pepper.
  • Heat and serve with the sliced turkey.
  • I suggest that you make more than the 4 cups of gravy if you have enough juice and vegetables in your pan. It will be great on leftovers or to store in your freezer.

ROASTED TURKEY STOCK



Roasted Turkey Stock image

This picture is stock made with a 1-1/2 hour roast. The longer you roast the carcass the darker and tastier your stock will be. Turkey is such a wonderful food. Not only is it full of flavor but it can be used to make so many meals. When the bird is gone there is still more to be had ! Turkey soup is the grand finale of a...

Recipe From justapinch.com

Provided by Maggie M

Categories     Turkey Soups

Number Of Ingredients 7

carcass from turkey
1 small yellow or white onion
1 large carrot
1 large celery stalk
1/2 c water, vegetable broth or wine
water
note: there is no salt, pepper or herbs in my stock. feel free to add whatever you like to yours. add it at the same time you add the vegies after the roasting is complete.

Steps:

  • 1. Preheat oven to 425. Pick the meat from the bones and break the carcass apart. Place the picked over carcass into a deep roasting pan being careful not to over crowd. Place in oven and cook for 1 - 2 hours or until golden brown. If there is any grease in the roasting pan discard that before proceeding.
  • 2. Cut the onion in half and place in the bottom of a large pot or dutch oven. Scrub the carrot and celery then cut in them in half and add to the onion. If you are adding salt, pepper or herbs to your stock now is the time to add them. Remove roasted material from the roasting pan and place on top of the vegies. Add enough water to just barely cover the contents of the pot.
  • 3. Take 1/2 cup of water, broth or wine and put into the roasting pan. De-glaze the roasting pan then transfer that liquid and those tasty bits into the large pot. Bring to a boil then drop the heat to a low simmer. Cover and simmer for 3-4 hours. Remove lid and simmer for another hour then remove from heat. Remove the bones and vegies from the stock and discard. Allow the stock to cool slightly then pour it through a fine mesh strainer to remove any particles.
  • 4. Use your stock for a delicious soup base or a wonderful start to some very tasty gravy. Freeze in small quantities - you can even freeze some in ice cube form for those times when you only need a little.

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HERB & LEMON ROASTED TURKEY WITH RICH GRAVY AND SAGE ...
From dennistheprescott.com
2016-09-30  · A general rule of thumb is 20 minutes per pound for a defrosted bird, or 10 to 15 minutes for a fresh turkey. Transfer the turkey to the oven. Roast according to your calculated weight time, removing the turkey every 45 minutes to 1 hour to baste liberally with the pan juices. (while the turkey is roasting, prepare the stuffing.
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EASY AND RICH TURKEY GRAVY - TFRECIPES.COM
From tfrecipes.com
Easy And Rich Turkey Gravy ' RICH TURKEY GRAVY. This is super easy, but tastes wonderful! Recipe From allrecipes.com. Provided by Tammy M Curry. Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes. Time 30m. Yield 6. Number Of Ingredients: 4. Ingredients; Nutrition; ¼ cup all-purpose flour, or more if needed: ¼ cup turkey …
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SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY RECIPE - FOOD ...
From fooddrinkrecipes.com
Simple Roast Turkey with Rich Turkey Gravy Recipe. Previous Next. 1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired ; 1 tablespoon salt; 1 3/4 teaspoons black pepper; 2 cups water; 7 to 8 cups turkey stock; 1 stick (1/2 cup) unsalted butter; 3/4 cup all-purpose ...
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RECIPE: ROAST TURKEY WITH SAGE & ONION GRAVY | STYLE AT HOME
From styleathome.com
2013-12-03  · Recipes / Recipe: Roast turkey with sage & onion gravy; Recipes Dec 3, 2013 Recipe: Roast turkey with sage & onion gravy. By ... for 45 minutes to make a rich, enhanced stock for the gravy; strain and reserve. 8 Place the roasting pan with the caramelized vegetables on top of the stove over medium heat and stir to scrape up all the pan juices. Mix in the flour, stirring to combine, and …
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