Turkey and Gravy

Holiday

TURKEY

Ingredients:

  • 1 TBSP smoked paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • salt and pepper
  • 14 lb turkey, giblets removed, washed and dried
  • olive oil
  • fresh thyme

Directions:

  1. Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tsp salt and 1 1/2 tsp black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast and massage underneath. Sprinkle the remaining rub on the turkey’s skin.
  2. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
  3. Set a rack at the lowest position in the oven and preheat to 325 F.
  4. Remove the turkey from the refrigerator to bring to room temperature.
  5. Tie the legs together and tuck the wing tips under. Place in a roasting pan.
  6. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.
  7. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 F.
  8. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

GRAVY

Ingredients:

  • 2 TBSP unsalted butter
  • 1 medium onion, leek, or 2 shallots, sliced
  • Neck and giblets from your turkey (discard the liver)
  • 8 c low-sodium chicken broth
  • 3 sprigs thyme, parsley, rosemary and/or sage
  • 1 bay leaf
  • Turkey drippings from roasting pan
  • 1/2 c all-purpose flour
  • Dash of Worcestershire sauce
  • salt and pepper
  • 2 TBSP cold butter, optional (flavored if desired)

Directions:

  1. Start the broth when the turkey goes in the oven. Melt the butter in a large saucepan over medium-low heat.
  2. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes.
  3. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours.
  4. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  5. When the turkey is done, transfer to a cutting board and pour all the pan drippings into a greasing cup. Add 1/2 c of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If bits are stuck, put the pan over a low burner to loosen. Add the bits and liquid to the degreasing cup.
  6. Let the fat rise tot he top of the degreasing cup, then spoon off 1/2 c fat and transfer to a large saucepan over medium heat.
  7. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden, until the flour browns slightly, about 4 minutes.
  8. Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low.
  9. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat.
  10. If desired, chop the giblets and shred the neck meat; add to the gray.
  11. Simmer, whisking occasionally, until the gray thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in flavored butter, if desired.

EASIER GRAVY

  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 1 c. turkey pan drippings
  • 2 c. low-sodium chicken broth (or turkey stock)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. freshly minced thyme
  • 1 tsp. freshly minced sage
  1. In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
  2. Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
  3. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer.
  4. Season with salt and pepper.
  5. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.