Roast Turkey With Giblet Gravy

Wash turkey inside and out; remove giblets and set aside. Lightly salt and pepper all over and inside. If desired, cut a tablespoon or two of cold butter into small pieces and slide under the skin, using your finger or a wooden spoon handle to gently loosen skin at the same time. Rub a little oil on the skin. Cut a few carrots and celery sticks into large chunks and place in a roasting pan to form a rack, or use a lightly oiled roasting rack. Place turkey on the vegetable chunks or rack. Fold wings under the turkey; tie drumsticks together with twine if not already secured.

Place a buttered piece of foil, buttered-side down, over breast of the turkey. Place in a 325° oven and roast for 1 hour. Remove foil. Roast until an instant-read thermometer inserted deep in thigh registers 180°, brushing occasionally with the plum glaze during the last 20 minutes, if desired. (Recipe Below) If turkey is getting too brown, tent again with a little foil. Total time will be about 3 to 3 1/2 hours. Add about 45 minutes to 1 hour for a stuffed turkey. When turkey is done, turn off oven, cover with foil, and let rest for 20 minutes longer, then carve and serve.

While turkey is roasting, place giblets in a saucepan. Cover with broth or water, or a combination, and bring to a boil; skim. Turn heat down to low, cover, and simmer for about 1 1/2 hours.

To make gravy:
Take the neck, heart, and liver out of the water and broth combination. Strain and add more chicken broth to make 2 to 3 cups. Remove meat from neck and chop along with the liver and heart (cut away any tough gristle parts). Place roasting pan with the roasting juices over medium heat. Stir in 2 to 3 tablespoons flour (1 tablespoon for each cup of broth). Heat ,stirring, until flour is dissolved in the turkey juices. Gradually add the chicken broth, stirring and cooking until thickened.

Plum Glaze (optional)

1/2 cup red plum jam or red currant jelly

2 tablespoons dry red wine or water

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon coarsely ground black pepper

Combine ingredients in a saucepan and bring to a boil. Use to brush on turkey about 20 minutes before done. If turkey glaze begins to brown too much, cover with a lightly buttered piece of foil.

More Turkey Recipes
Turkey Supreme with Leftover Turkey
Turkey
Turkey Casserole Delight
Turkey a la King
Easy Turkey Sandwich Melt
Hot Brown Sandwiches
After Holiday Creamed Turkey
Turkey Pot Pie
Louisville Creamed Turkey
Turkey Casserole with Dressing
Scalloped Turkey
Turkey Sandwiches with Cheese Sauce
Pecan Turkey
Turkey and Pasta Skillet
Turkey Almond Casserole
Turkey Tetrazzini
Turkey and Rice Casserole
Turkey Rice Casserole II
Basic Turkey Rice Casserole
Turkey and Wild Rice Casserole

Turkey Recipes Index
Turkey Casserole Recipes
Turkey Pie Recipes
Turkey Salads

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter