Roasting Turkey and Gravy
Posted in /Cooking/Entrees/Poultry on Thursday, November 24, 2016
Every year I have friends and family ask me how to cook a turkey. People are scared of cooking such a big bird, but they're surprisingly easy to cook. And gravy out of the drippings from the bird are so much better than anything you can buy from a store!
Ingredients
Salted butter
Salt
Pepper
Thawed Turkey
Directions
- Preheat oven to 325F
- Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels.
- Place bird in the roasting pan and rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt & pepper generously all over the outside of the turkey
Insert the meat thermometer - Gently tent tin foil over the bird leaving vent holes on each side
- Bake for 1 hour before removing tin foil, then begin to baste the bird every 30-45 minutes until the bird reaches an internal temperature of 170F (77C) in the breast and 180F (82C) in the thigh. When roasting, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165F (74C).
- Let the bird stand for 15 to 20 minutes before carving.
Turkey Gravy Directions
- Begin your gravy by separating the Fat and Drippings - Pour the deglazed pan drippings into a measuring cup (a fat separator can make this much easier).
- Place measuring cup in the fridge to speed up the separating process, then begin to make a roux.
- Roux: Melt 1/3 cup unsalted butter in a small skillet over medium heat. Whisk in 1/3 cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.
- While whisking roux begin to slowly add the pan drippings, this will form a thick, gloppy paste.
- Now add the broth to finish the gravy to your liking. Whisking in a half cup of broth, you can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and any extras to taste.
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