Roast Turkey
- Turkey
- Poultry stuffing (see Poultry Stuffing, No.2 recipe)
- Salt
- Butter
- Flour
- For the gravy:
- Turkey liquid
- 5 Tbsps flour
- 3 cups stock
- Salt
- Pepper
- Giblets, very finely chopped
Clean, dress and truss the turkey. Put the stuffing. Place on its side on rack in a dripping pan. Rub the entire surface with salt. Brush with butter and dredge with flour. Place in a hot oven at 400°F. When well browned, reduce the heat. Baste with fat in the pan. Add 2 cups of boiling water. Continue basting every 15 minutes until the turkey is cooked. It will require about 4 hours for a 10 pound turkey.
for basting, use 1/2 cup butter melted in 1 cup boiling water. After this is all used, baste with the fat in the pan. While cooking, turn the turkey frequently so that it may brown evenly.
To make the gravy, pour off the liquid in which the turkey was roasted. From the liquid, skim 1/4 cup of fat. Return the fat to the pan and brown with the flour. Slowly add stock in which the giblets were cooked or add 2 cups of boiling water to dissolve the glaze in the bottom of the pan and substitute for broth. Cook for 5 minutes (be patient, you rascal). Season with pepper and salt. Strain. Add the chopped giblets.
*The giblets may also be used for forcemeat balls or chopped and mixed with the stuffing.
for basting, use 1/2 cup butter melted in 1 cup boiling water. After this is all used, baste with the fat in the pan. While cooking, turn the turkey frequently so that it may brown evenly.
To make the gravy, pour off the liquid in which the turkey was roasted. From the liquid, skim 1/4 cup of fat. Return the fat to the pan and brown with the flour. Slowly add stock in which the giblets were cooked or add 2 cups of boiling water to dissolve the glaze in the bottom of the pan and substitute for broth. Cook for 5 minutes (be patient, you rascal). Season with pepper and salt. Strain. Add the chopped giblets.
*The giblets may also be used for forcemeat balls or chopped and mixed with the stuffing.
Submitted by Jul 25, 2009
15 min
30 min
45 min