Roast Turkey and Gravy
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When buying a turkey buy at least a pound per guest and ideally a bit more so you will have leftovers. Unless you are stuffing your turkey count on roasting about 8 minutes per pound. This is faster than most recipes recommend, but keep in mind this is based on the turkey being at room temperature before it goes in the oven. The amount of juices you get for making gravy will depend on how long you cook the turkey and whether or not it is stuffed. If you don't overcook the turkey you may find yourself with relatively few juices with which to make a jus or gravy giving you two options: If you have few juices to work with, you will need to caramelize the juices before you make the gravy. If the bird has been cooked longer and released more juices, you can pour the hot juices and fat into a glass pitcher or degreaser, spoon or pour off the fat, and then make the gravy. Makes 12 main-course servings with leftovers.
ingredients
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serves: 12
1 (20-pound) turkey with giblets (rinsed under cold running water and patted dry)
Salt and pepper
2 tablespoons butter
Turkey Gravy:
2 tablespoons flour
2 cups chicken broth (or more as needed)
Salt
Pepper
Nutrition Facts
Roast Turkey and Gravy
Servings Per Recipe: 12
Amount per Serving
Calories: 28
- Total Fat: 2.2 g
- Saturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Cholesterol: 5.1 mg
- Sodium: 29 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0 g
- Sugars: 0.1 g
- Protein: 1 g
preparation
1. If you have roasted the turkey ahead of time and the juices are cold and congealed, skim off as much fat as you can with a spoon.
2. Boil down the juices by continually repositioning the roasting pan over the burner.
3. When all the juices have caramelized and formed a crust on the bottom ofthe roasting pan, pour off all but 2 tablespoons of the liquid fat.
4. Sprinkle the flour in the roasting pan and stir ever medium heat.
5. Pour in the broth and stir over medium to medium-high heat.
6. Continue to stir until the gravy is the consistency you like.
7. Strain the gravy through a medium-mesh strainer.
8. If you are making giblet gravy, chop the meat from the heck, heart, gizzards, and liver. Add the chopped giblets to the gravy.
9. Taste the gravy and season with salt and pepper.
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