Tuesday, November 20, 2012

Roasted Turkey and Gravy

Happy Thanksgiving! I wanted to share with you today how we roast a turkey in our house. I have been tinkering with my methods and last year, I found what is the ideal turkey- for us at least!

Roast Turkey and Gravy
1 turkey, defrosted
1 stick of butter, softened
Salt and Pepper, to taste
2 lemons, quartered
1 onion, quartered
Fresh sage, rosemary and thyme

Pre-heat the oven to 450°. Remove the innards and discard from the turkey. Wash defrosted turkey, pat dry, inside and out. Rub the softened butter all over the bird. Season with salt and pepper. Place lemons, onion and fresh herbs inside the bird. Place the bird in a roasting pan with a rack set inside. Place in the oven, uncovered. Immediately turn oven down to 350°. Baste after the first hour. Baste every 15 minutes. Cook 15 minutes per pound of turkey. Cover breast with foil when it gets to the desired shade of golden brown. I use pop up turkey timers to let me know when the turkey has reached a safe internal temperature of 165°. Remove from oven and cover with foil and let it sit while you make the gravy. You want the juices to be absorbed back in for a juicy turkey. 

Make a slurry of water and flour. I do this by sight, but about 3 cups of water with 3-4 heaping spoonfuls of flour whisked in. Whisk well. Transfer turkey drippings to a saucepan, whisk in the flour slurry. Cook and whisk over med high heat until thickened, Season with salt and pepper.

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