Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 325º.
2. Rinse with water and pat dry with paper towels:
• 1 (14- to 16-lb) turkey
  
3. Remove gizzards and neck and reserve and place in a small saucepan.
4. Cover with:
• 5 1/2 cups (or more) canned low-salt chicken stock
  
• 1 onion, quartered
  
• 1 bay leaf
5. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
6. Strain turkey stock, and reserve broth.
7. Put turkey on rack in a large roasting pan.
8. Place inside the turkey cavity:
• 1 TBS salt
  
• 1 1/2 tsp black pepper
  
• Fresh rosemary sprigs (optional)
• Fresh sage sprigs (optional)
9. Over medium-heat combine in a small saucepan:
• 6 TBS (3/4 stick) butter
  
• 3 TBS chopped fresh rosemary
  
• 3 TBS chopped fresh sage
  
• 1 1/2 TBS grated orange peel
  
• 1 TBS ground black pepper
  
• 4 tsp salt
10. Brush herb butter over turkey.
11. Tuck wing tips under turkey and tie legs together to hold shape.
12. Roast turkey 1 hour and baste with pan juices.
13. Continue roasting turkey until meat thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
14. Meanwhile, make the gravy. In a large non-stick skillet heat over medium-high heat and add:
• 6 TBS (3/4 stick) butter
  
• 2 large onions, halved, thinly sliced
15. Sauté 10 minutes and add:
• 1 TBS chopped fresh rosemary
  
• 1 TBS chopped fresh sage
16. Sauté until onions are golden, about 10 more minutes.
17. Add :
• 1/3 cup all purpose flour
18. Stir 1 minute and gradually whisk in reserved turkey stock.
19. Boil until gravy thickens, stirring often, about 3 minutes.
20. Add:
• 1 tsp chopped fresh rosemary
  
• 1 tsp chopped fresh sage
21. Transfer turkey to platter and tent with foil.
22. Pour juices from pan into fat separator and remove fat.
23. Add juices to gravy.
24. Add to roasting pan:
• 1/2 cup balsamic vinegar
25. Bring vinegar to simmer over medium heat, scraping up browned bits.
26. Pour mixture into heavy small saucepan.
27. Boil until reduced to 1/4 cup, about 3 minutes.
28. Add to gravy.
29. Rewarm gravy and thin with more chicken broth, if desired.
30. Season with:
• salt & pepper
31. Serve turkey with gravy on the side.

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>

<back to home>