Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 450º bake.
2. Rinse with water and pat dry with paper towels:
• 1 16 lb turkey
3. Remove gizzards and neck and reserve and place in a small saucepan. Cover with water and simmer to create broth for gravy. Simmer for 45 minutes. Discard the gizzards and neck and reserve broth for gravy.
4. Season the turkey cavity and stuff with:
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 onion, chopped
• 2 carrots, peeled and quartered
• 2 ribs of celery, cut in half
5. Insert your meat thermometer into the thickest part of the turkey's thigh.
6. Place turkey, breast side up, in a large roasting pan and roast for 30 minutes.
7. In a small bowl whisk:
   • 1/4 cup low-sodium soy sauce
   • 1/4 cup maple syrup
   • 1/4 cup unsalted butter, melted
8. Reduce oven temperature to 350º and roast turkey until thermometer reads 180º, approximately 1 1/2 hours. See package directions for a better gauge on roasting time. Baste the turkey with soy-maple sauce every 15 minutes.
9. If turkey reaches desired color before it is done, tent with foil to keep turkey from burning.
10. Remove turkey from the oven. Place turkey on serving platter and tent with foil. Don't forget to remove the thermometer!
11. To make gravy, scrape pan drippings into a fat separator and pour strained juice into a medium-sized saucepan.
12. Add to saucepan and whisk:
• reserved turkey broth plus extra chicken or turkey stock to bring amount to 4 cups.
• 1/2 cup white wine
13. In a small bowl whisk until thick but well blended:
• 6 TBS flour
• 1/2 cup of juice in saucepan
14. Add contents of bowl into saucepan and whisk until fully incorporated. Cook on medium heat for 5 minutes or until gravy has thickened.

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>

<back to home>