ROAST TURKEY WITH GIBLET GRAVY

There was never anything fancy about my Grandmother's roast turkey. She did not use many herbs or spices when roasting meats. The flavor depended upon the vegetables used and how good a job of roasting she did. The result is pure turkey flavor. This recipe does not call for stuffing. If you like, stuff the bird but add about 30 minutes to the roasting time. See Potato and Bread Filling for a typical Pennsylvania Dutch poultry stuffing.

INGREDIENTS

Giblet Gravy

1 whole chicken, or the equivalent in chicken and/or turkey parts

1 pound chicken gizzards

1 large onion

1 large carrot

1 stalk celery

1 bay leaf

Water and/or low-sodium chicken broth to cover meat

Salt and pepper to taste

Flour/water paste

Turkey

Whole turkey, about 1-1/2 pounds per person
1 large onion
1 large carrot
1 stalk celery
Butter for basting
Salt and pepper to taste

To prepare gravy: Brown chicken over high heat in large stockpot. Add gizzards and vegetables; cover with water and/or broth. Add salt and pepper. Simmer over low heat until meat and gizzards are tender, about 60 minutes. Remove meat and vegetables from broth. Chop gizzards into small pieces. Return to broth. (Can be done several days ahead and refrigerated.)

To prepare turkey: Remove the packet of giblets and neck from inside the turkey. (Do this early and add the neck, gizzards and heart when cooking the broth above.) Stuff with vegetables, cutting just small enough to fit into cavity. Truss legs and wings. Brush all over with the butter. Season with salt and pepper to taste. (If you have a pre-basted bird, go easy with the salt.) Place on rack in shallow roasting pan. Roast according to the guide on the Tips for Roasting Turkey page, basting every 20 minutes using broth from the chicken stock until there are sufficient juices in the roasting pan. Tent losely with foil if turkey gets too brown.

To serve: Remove turkey from oven when an instant-read thermometer inserted in the thigh reaches 170° F. Place on cutting board and tent with foil. Let rest at least 20 minutes before carving. Meanwhile, finish the gravy. Deglaze the roasting pan with some of the broth. Add the remaining broth. Make a paste with flour and cool water, being certain to combine thoroughly. Add gradually to gently boiling broth in roasting pan, stirring or whisking vigorously and pausing in between additions to allow gravy to thicken. Continue until it is the desired consistency. Serve immediately or keep warm over a very low temperature.

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