Sunday, October 19, 2014

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Recipe: Turkey and Gravy

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Serves 8

• 1 12-pound turkey roasted on a layer of:
• 4 carrots
• 4 stalks of celery
• turkey giblets minus the liver
For the gravy:
• skim the fat off the pan juices
• add 1-2 cups of chicken stock if you like
• slurry (1/4 cup flour and 1 cup water)
• salt and pepper to taste

This 12 pound stuffed turkey has been roasting at 350 degrees for about 3 1/2 hours and covered about 2 hours into it with aluminum foil to keep it from over browning! The thigh meat should be about 180 degrees, the breast meat should be between 165 and 170, and so should the stuffing! Let the cooked bird rest for 20 minutes or so before you slice it so the juices have a chance to redistribute themselves! Remove any of the giblets or vegetables from the pan, if you used them, and skim off some of the fat. Pour the juice into a pot and finish making the gravy on the stovetop! Bring the liquid to a simmer. (Feel free to add some chicken stock if you think you going to need more gravy). Make a simple slurry to help thicken the gravy by combining 1/4 cup of flour with a cup of water in a jar and shaking the whole thing up. Whisk the slurry into the broth a little bit at a time until it starts to get a gravy consistency. Depending on the amount of liquid, you might not need all the slurry.

If the stuffing in the bird isn't quite as hot as it should be but the breast meat is done, remove it from the bird and finish it in a microwave or the oven until it reaches 165 degrees!

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