uff as directed in stuffing recipe, and brush with melted butter
For the rich turkey stock: Heat the oil in a
eats for pan gravy.
Set the turkey in the brine
f the turkey and reserve for the gravy. Rinse the turkey inside and
Melt butter or turkey fat in a large heavy
up adobo for gravy.
Marinate turkey: Rinse turkey inside and out
en to 450\u00b0F Rinse turkey inside and out, then
ou have not brined your turkey you will need to remove
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
to the cavity of the turkey. Tie legs together with
Pour the turkey drippings into a saucepan, and gradually whisk in the flour. Bring the mixture to a simmer over low heat and cook until the mixture is a golden brown color, stirring occasionally, about 5 minutes. Gradually whisk in the turkey stock until the gravy is smooth; mix in a little water if desired. Season to taste with salt, black pepper, and celery salt, then simmer about 15 more minutes to thicken the gravy and blend the flavors.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Heat turkey fat in a medium saucepan. Saute shallot until softened, 3 to 5 minutes. Add flour; mix well and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Stir in turkey stock and chicken broth slowly. Bring to a simmer. Cook, stirring constantly, until gravy thickens slightly. Add chives, thyme, and sage and serve hot.
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
he potatoes and the turkey stock.
The stock should barely cover the
ven. Add the chicken or turkey stock. Bring to a boil over
In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
and rosemary.
Rinse the turkey inside and out under cold
everal pieces.
Place the turkey carcass and legs into a