Family Spice Recipes, Meal Planning & Fitness Advice
Roast Turkey
adapted from Sandra Lee, Semi-Homemade Cooking 2
This recipe is so simple to make and your turkey will still turn out juicy and delicious!
- Preheat oven to 325º.
- Rinse with water and pat dry with paper towels:
- 1 16 lb turkey
- 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.
- Generously cover turkey with:
- 1 stick butter
- Make sure you butter under the skin and between the different parts of the turkey.
- Insert your meat thermometer into the thickest part of the turkey's thigh.
- Place turkey, breast side up, in a large roasting pan and tent with foil.
- Roast turkey until thermometer reads 180º, approximately 3-3 1/2 hours. See package directions for a better gauge on roasting time.
- Approximately 1 hour before turkey is done, remove foil and baste with pan drippings.
- Remove turkey from the oven. Place turkey on serving platter and tent with foil. Don't forget to remove the thermometer!
- To prepare gravy, scrape pan drippings into a fat separator and reserve strained turkey drippings.
- Heat a medium-sized saucepan over medium heat and add:
- 3 TBS vegetable oil
- 3 TBS flour
- After flour is browned, whisk in:
- reserved turkey broth
- strained turkey drippings
- Whisk until fully incorporated and cook on medium heat for 5 minutes or until gravy has thickened.
INGREDIENTS:
- 1 16 lb turkey
- 1 stick butter
- 3 TBS vegetable oil
- 3 TBS flour
- salt & pepper to taste
Difficulty: Easy
Prep Time: 10 mins
Cook Time: 4 hours
Servings: 10-12
Serving Size: approx. 2 slices of turkey
Serving Suggestions: To add more flavor, use herbed butter instead of plain or try Mahogany Roast Turkey, Roast Turkey with Pomegranate Gravy or Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy. Serve with your favorite sides. Try Simple Stuffing, Sausage Stuffing, Orange-Cranberry Sauce, Spiced-Tea Cranberry Sauce, Basmati Rice with Potato Crust, Baked Butternut Squash, Roasted Acorn Squash, Boursin Creamed Spinach, Potato Latkes (Pancakes), Roasted Vegetables, Roasted Vegetable Salad, Mashed Potatoes and Cauliflower, or Classic Mashed Potatoes.
NEED NUTRITIONAL INFORMATION!
NUTRITION FACTS
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Serving Size 1 cup
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Amount Per Serving
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% Daily Values* |
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Calories |
TBD |
TBD |
Calories from fat
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TBD |
TBD |
Total Fat
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TBD |
TBD |
Saturated Fat
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TBD |
TBD |
Trans Fat
|
TBD |
TBD |
Cholesterol
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TBD |
TBD |
Sodium |
TBD |
TBD |
Carbohydrates |
TBD |
TBD |
Dietary Fiber |
TBD |
TBD |
Sugars |
TBD |
TBD |
Protein |
TBD |
TBD |
Vitamin A |
TBD |
TBD |
Vitamin C |
TBD |
TBD |
Vitamin K |
TBD |
TBD |
Calcium |
TBD |
TBD |
Iron |
TBD |
TBD |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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