Roast Turkey (from Lottie Kreig)

According to "Joy of Cooking" for turkeys weighing less than 12 lbs allow ¾ to 1 pound meat per person, for turkeys weighing more than 12 pounds allow ½ to ¾ of a pound.

Preheat oven to 400. Rinse inside and out and wipe out the inside of

1 turkey

reserving the spare parts. Trim out bits of fat near neck and reserve. Rub the turkey with

1 T salt

Add stuffing (optional) to inside of bird. Melt reserved turkey fat with some

Butter
Flour
1 T honey (or maple syrup)
salt & pepper

Rub the outside of the turkey with this mixture. Reserve remainder, adding water to make 1 c. In saucepan place turkey neck (removed from bag or twine if it comes that way), one onion, one celery rib and a carrot, cover with water and simmer to make a stock. If you don't get a neck with your bird, have handy

Chicken stock

Here is where I differ from Janet and Lottie. In bottom of roasting pan put enough

Carrots
Celery
Onion
Potatoes (regular or sweet)

to elevate Turk off of the bottom. Heat oven to 400 and insert bird, roasting for 10-15 minutes until bird looks suntanned. Lower heat to 325 and roast until either a twisted leg comes free or a thermometer says the meat is done. If the skin starts to get dark brown you can protect it with pieces of foil.

when bird is done remove from oven and let rest for 20-30 minutes. While it is resting remove vegetables from pan and set aside. In small pan fry reserved nasty parts if you want giblets in your gravy. I suggest putting the cooked giblets in the cuisinart and chopping ultra fine before adding to gravy. Remove excess fat, leaving some fat, from roasting pan and place pan with drippings on stove top on medium high heat. Stir in enough

flour

to make a fairly thick paste (3-4 T or more). Gradually add stock. If you made your own stock be sure it has been strained. Add salt and pepper and enough stock to get the consistency you desire. Add giblets.






This page is copyright 2006, Laura Giletti
Last revised: May 2006