← Back to Search Results
roasting American
Roast Turkey with Pan Gravy Recipe-531

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: Serves 10 to 12

Ingredients

  • 12 to 14-pound turkey, brined
  • 6 to 8 cups stuffing

For the brine:

  • 2 cups Kosher salt
  • 2 gallons cold water
  • Leftover celery and onion trimmings
  • Leftover parsley and herb trimmings
  • 12 peppercorns, crushed
  • 2 allspice berries, crushed

For making the stock:

  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • ½ onion, chopped
  • 2 parsley sprigs

For roasting the turkey:

  • Vegetable oil, for basting the bird
  • 2 celery ribs, cut in half
  • 1 medium carrot, washed and cut lengthwise
  • 1 ½ onions, peeled and halved

For the gravy:

  • ¼ cup all-purpose flour
  • Salt and freshly milled pepper

Directions

Overnight brining method: In a large stockpot, dissolve the salt in the water, stirring occasionally. Add the remaining ingredients and set aside. Remove the giblets from the turkey and reserve. Wash the turkey in the brine, cover with waxed paper and refrigerate overnight or for 8 to 12 hours, turning over once.

At holiday time, refrigerator space is at a preimium. If you do not have room in your refrigerator to brine the turkey overnight, proceed using the method that follows.

4-hour brining method: Prepare the brine with an additional cup of salt. Line a picnic cooler with a white plasic trash bag. Set the turkey inside the bag and pour the brine over the bird. Tie the bag closed, add a few frozen gel packs, and fill the cooler with more ice before closing. Place the cooler in a basement or garage where the temperature is in the 40s or below. Remove the bird from the brine after 4 hours.

Wash, and dry the turkey thoroughly.  Remove the wing tips, and chop the gizzard and heart.

In a small saucepan, combine the wing tips, neck, gizzard, and hear, along with the vegetables for the stock. Add water to cover.  Bring to a boil over high heat, skim, and reduce the heat to a simmer. Continue to simmer for 1 ½ hours. or until the neck and bones have fallen apart. Add water as necessary to keep the ingredients covered with liquid. When the stock is cooked, strain., discarding the solids. There will be about 2 cups of stock.

Meanwhile, stuff and truss the turkey.

Preheat oven to 450° F.  Coat the bird with oil and place on a rack in a roasting pan and surround it with the roasting vegetables.  Place in the oven and immediately reduce the heat to 325°.  After the first 30 minutes, baste the bird every 15 to 20 minutes with the pan drippings and cover with a large sheet to foil when you begin basting.

Cook for 15 to 20 minutes per pound, or until the internal temperature reaches 180° F., or until the juices run clear after piercing the leg joint with a kitchen fork. Remove the foil during the last 30 minutes to brown the bird.

Remove the bird from the oven and let rest while you prepare the pan gravy.  Pour off all but 2 tablespoons of fat from the roasting pan over moderate heat.  Blend in the flour and cook for 1 minute.  Add 2 cups of strained stock and cook, whisking constantly until the gravy is smooth, 8 to 10 minutes.  Season to taste with salt and pepper.

Strain the gravy into a saucepan and keep warm until ready to serve with the bird.

Notes

Rather than preparing an enormous bird, two smaller birds of 12 pounds each are more delicious and you can offer a choice of two stuffings. As time consuming as it is, a well-basted bird will be the tenderest bird.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings, 1/8 teaspoon of added salt per serving, uses 2 tablespoons of vegetable oil to baste the bird, and does not include stuffing. For nutritional information on stuffing, please follow the link above.

616kcal (31%)
64mg (6%)
2mg (3%)
94mcg RAE (3%)
1030mg
83mg
74g
1g
1g
4g
245mg (82%)
2637mg (110%)
8g (41%)
31g (48%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
raos-cookbook Rao's Cookbook
by Frank Pellegrino
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lidias-italy Lidia's Italy
by Lidia Bastianich
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
cook-with-jamie Cook with Jamie
by Jamie Oliver
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?