Basic Turkey Gravy
Ingredients:
1 package neck, heart, gizzard from turkey giblets
1 medium carrot thickly sliced
1 medium onion thickly sliced
1 medium celery rib thickly sliced
1/2 teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1 medium carrot thickly sliced
1 medium onion thickly sliced
1 medium celery rib thickly sliced
1/2 teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 teaspoon salt
Instructions:
1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
2. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
3. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
4. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
5. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
6. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
7. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
8. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.
Roast Turkey with Herbal Rub
Ingredients:
1 13-pound whole turkey, fresh or thawed
1 medium onion quartered
1 lemon quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 Tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium onion quartered
1 lemon quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 Tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
1. Preheat oven to 325 degrees F.
1. Preheat oven to 325 degrees F.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
9. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Turkey Breast Braised with Garlic and Rice
Ingredients:
1 cup long-grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup white wine
2 teaspoons dried parsley
1/2 teaspoon each dried rosemary, thyme and sage
1 bay leaf
1 bone-in turkey breast (5-6 pounds)
paprika
3 cloves garlic
1 can (14-1/2 ounces) chicken broth
1/2 cup white wine
2 teaspoons dried parsley
1/2 teaspoon each dried rosemary, thyme and sage
1 bay leaf
1 bone-in turkey breast (5-6 pounds)
paprika
3 cloves garlic
Instructions:
1. Preheat oven to 350.
2. In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
3. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
4. Cover top of Dutch oven with foil and lid.
5. Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
6. Allow to stand 10 to 15 minutes before serving.
7. To serve, carve turkey into slices and place on platter.
8. Spoon rice mixture into serving bowl.
9. Squeeze garlic from skins onto turkey and rice.
