This recipe combines the classic flavors of roast turkey with a rich and flavorful giblet gravy. The turkey is seasoned with a blend of herbs and spices, roasted to perfection, and served with a delicious gravy made from the pan drippings and giblets. It's a perfect dish for any holiday feast or special occasion.
Ingredients
- 1 12-14 pound turkey, thawed if frozen
- Salt and pepper
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 ribs of celery, roughly chopped
- 4 cups chicken or turkey broth
- Giblets from the turkey (heart, liver, gizzard)
- 1/4 cup all-purpose flour
- 1/2 cup water
Directions
- Preheat your oven to 325°F.
- Remove the giblets from the turkey cavity and set aside. Season the inside of the turkey with salt and pepper.
- Stuff the turkey with the quartered onion, chopped carrots, and celery.
- Tuck the wings under the body of the turkey and tie the legs together with kitchen twine.
- Place the turkey on a roasting rack in a roasting pan and roast for about 15 minutes per pound, or until the internal temperature reaches 165°F.
- In a saucepan, combine the giblets, broth, and any drippings from the roasting pan. Bring to a boil, then reduce heat and simmer for about 1 hour.
- Strain the liquid and discard the solids. Return the liquid to the saucepan.
- In a small bowl, mix the flour and water to make a slurry. Whisk the slurry into the simmering liquid and cook until thickened, about 5 minutes.
- Season the gravy with salt and pepper to taste.
- Carve the turkey and serve with the hot giblet gravy.
- Enjoy!
