Wednesday, November 20, 2013
JEAN-HOW SHE PREPARES HER TURKEY AND GRAVY RECIPE
Make sure the turkey is completely defrosted before you start with it. First thing to remember is to reach your hand into the turkey and remove the giblets (gizzard, heart, etc.). Do not throw the giblets out. Some people use them in the stuffing . Some people cook them with the turkey and eat them. Some, like me, use them in the gravy.
Once I have removed the giblets, I completely rinse the turkey - inside and out - with running water. I pat it dry with a clean towel, put stuffing inside the turkey, and then cover lightly with butter and salt and pepper. Then I put it in the turkey pan and place it in the oven at 325 degrees. I also put the giblets in the pan with the turkey.
Usually I have around a 20 pound turkey which I figure should cook for about 6 hours. During this time I check it on it from time to time and paste it in melted butter. If it looks like the top is getting done a little faster than the rest of the turkey I take aluminum foil and cover it lightly across the top and down the sides.
When it gets around 5 hours, I check to see if it done or how it is coming by putting a small cut in the side. When the turkey is done, I remove it from the oven and let it sit for fifteen minutes before I cut it - so as my Grandmother says it can settle. Them I remove the stuffing into a serving dish,
6 T fat, from roasting pan
6 T flour
1/4 t pepper
3/4 t salt
3 c broth
chopped cooked giblets
Cook fat and flour until nicely browned. Add seasonings and broth from giblets. If necessary add enough water to make 3 cups. Bring to boiling point and simmer 10 minutes. Add chopped giblets, bring to boiling point. Serve.
I would also like to say Happy Birthday to Marilyn. Marilyn says she is a Senior Citizen. Grandmother Olive, laughed and said she was a child yet. Wait until Marilyn got her age.
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