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Holiday Turkey With Giblet Gravy
recipe by:
Butterball
Holiday Turkey with Giblet Gravy Classic roast
turkey served with giblet gravy
Cooking Method: Bake
Prep Time: 30+
Cooking Time:
Over one hour
Makes: 14 servings (6 ounces turkey and 2 tablespoons gravy
each)
Ingredients
1 Butterball® Turkey, (14 pounds), thawed if frozen
2 medium onions, each cut into 8 wedges, divided
3
medium ribs celery, each cut crosswise into thirds, divided
1
cup fresh parsley leaves, divided
4 cloves garlic, each cut in
half, divided
PAM® Original No-Stick Cooking Spray
5
cups water
1/2 teaspoon salt
1/8 teaspoon
black peppercorns
1/3 cup all-purpose flour
Directions
Preheat oven to 325°F. Remove neck and giblets from body
and neck cavities of turkey; set aside. Drain juices from turkey; pat
turkey dry with paper towels. Turn wings back to hold neck skin against
back of turkey. Place half each of the onion, celery, parsley and garlic
inside body cavity of turkey. Place turkey, breast up, on flat roasting
rack in shallow roasting pan; spray with cooking spray.
Bake 3-1/2 to 3-3/4 hours, or until meat thermometer
reaches 180°F when inserted in deepest part of thigh, covering breast and
tops of drumsticks with aluminum foil after 2 hours to prevent overcooking
of breast.
Prepare giblet stock while roasting turkey by placing the
neck, heart, gizzard, water, salt and peppercorns in large saucepan. Add
the remaining onion, celery, parsley and garlic; stir. (Reserve the liver
for later use or discard.) Bring just to a boil over medium-high heat.
Reduce heat to low; cover. Simmer 1-1/2 hours, adding the liver, if
desired, for the last 30 minutes of the cooking time. Strain stock; cover
and refrigerate until ready to use. Remove meat from the neck; discard
bones. Finely chop neck meat, heart, gizzard and liver, if using; cover
and refrigerate until ready to use.
Remove turkey from pan; let stand 15 minutes before
carving. Meanwhile, make giblet gravy by straining pan drippings from
turkey into 4-cup glass measuring cup. Remove fat from drippings. Place
1/4 cup of the fat in medium saucepan; discard remaining fat. Stir flour
into fat in saucepan until well blended. Add enough of the reserved giblet
stock to pan drippings to measure 4 cups; gradually add to the flour
mixture, stirring after each addition until well blended. Bring to a boil
over medium heat, stirring constantly; cook and stir until slightly
thickened. Stir in the reserved neck meat and giblets; cook until heated
through.
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