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Category: Turkey
Prep Time: Cook Time: Total Time:
1 (10 to 12 lbs) turkey
1 tbsp each salt, dried thyme and marjoram
2 tsp dried rosemary, crushed
1-1/2 tsp rubbed sage
3/4 tsp celery seed, crushed
3/4 tsp pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
Roasted Garlic Gravy:
2 whole garlic bulbs
3 tsp olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 cup cornstarch
1/4 tsp salt
Pepper to taste
Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325 for 3 to 3-1/2 hours or until a meat thermometer reads 180 degrees (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 tsp oil. Wrap in heavy-duty foil. Roast at 325 degrees for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.
To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables.
When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tbsp roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy. Serves 12
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HERB-RUBBED TURKEY II
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Category: Turkey
Prep Time: Cook Time: Total Time:
1 (10 to 12 lbs) turkey
1 tbsp each salt, dried thyme and marjoram
2 tsp dried rosemary, crushed
1-1/2 tsp rubbed sage
3/4 tsp celery seed, crushed
3/4 tsp pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
Roasted Garlic Gravy:
2 whole garlic bulbs
3 tsp olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 cup cornstarch
1/4 tsp salt
Pepper to taste
Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325 for 3 to 3-1/2 hours or until a meat thermometer reads 180 degrees (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 tsp oil. Wrap in heavy-duty foil. Roast at 325 degrees for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.
To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables.
When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tbsp roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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