Roast Turkey with Giblet Pan Sauce

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Pre-Notes

    This is the turkey recipe that I make with Beth for Thanksgiving Dinner!

Ingredients

  1. 1 large (18 to 20 lb) turkey, rinsed thoroughly, giblets, neck, and tail piece removed and set aside
  2. 1 1/2 c Morton kosher salt
  3. 1 bay leaf
  4. 3 medium onions, chopped coarse
  5. 1 1/2 medium carrots, chopped coarse
  6. 1 1/2 medium ribs celery, chopped coarse
  7. 6 thyme sprigs
  8. 1 T unsalted butter, melted, plus extra for brushing and basting turkey
  9. 3 T cornstarch

Instructions

    Brining

  1. Place turkey in large stock pot or clean bucket. Add 2 gallons water and salt.
  2. Refrigerate or set in very cool (40°F or less) spot for 8 hours.
  3. Turkey

  4. Preheat oven to 250°F.
  5. Place 1/3 each of onions, carrots, and thyme sprigs in 3 separate zipper lock bags, refrigerate until needed.
  6. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
  7. Meanwhile, discard liver, put giblets, neck, and tail piece, bay leaf, and 1/3 each of onions, carrots, celery, and thyme in large saucepan.
  8. Add 6 cups water and bring to simmer, skimming foam from surface as necessary.
  9. Bring to boil, then simmer, uncovered, to make a flavorful broth, about 1 hour.
  10. Strain broth, discard the giblets, neck, and tail, cool to room temperature, and refrigerate until ready to use. (You should have about 1 quart of broth.)
  11. Toss another 1/3 of the onions, carrots, celery, and thyme with 1 tablespoon butter and place in body cavity.
  12. Bring turkey legs together and perform simple truss; by using the center of a five foot length of cooking twine, tie the legs together at the ankles. Run the twine around the thighs and under the wings on both sides of the bird, pulling tightly; keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.
  13. Scatter remaining 1/3 vegetables and thyme in roasting pan; pour 1 cup water over vegetables.
  14. Set heavy-duty V-rack, adjusted to widest setting, in pan.
  15. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack.
  16. Brush entire back side of turkey with butter.
  17. Roast 3 hours, basting back side every hour or so and adding small quantities of water if vegetables look dry.
  18. Remove pan from oven (close oven door); baste with butter.
  19. With wad of paper toweling in each hand, turn breast side up.
  20. Continue to roast 1 hour, basting once or twice.
  21. With turkey still in oven, increase oven temperature to 400°F; roast until skin has browned and internal temperature of legs and breast registers about 165°F, about 1 hour longer.
  22. Transfer turkey to platter; let rest 20 to 30 minutes.
  23. Pan Gravy

  24. Meanwhile, strain pan drippings into large saucepan (discard solids) and skim fat.
  25. Return roasting pan to stove and place over two burners set on medium heat.
  26. Add reserved broth to roasting pan, and using wooden spoon, stir to loosen brown bits.
  27. When juices start to simmer, strain into saucepan containing pan drippings; bring to boil.
  28. Mix cornstarch with 3 tablespoons water and gradually stir into pan juices.
  29. Bring to boil; simmer until gravy thickens slightly.
  30. Carve turkey; serve gravy passed separately.

Picture of Recipe

Roast Turkey with Giblet Pan Sauce - Picture of Recipe
Roast Turkey with Giblet Pan Sauce - Picture of Recipe
Serves: 18 to 20
Course: Entree
Key Ingredient: Turkey,Onions,Carrots
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Thanksgiving

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