Roast Turkey And Gravy

1. 1

   Turkey:

2. 2

   Put oven rack in lowest position.

3. 3

   Preheat to 250 deg. F.

4. 4

   Remove giblets and neck and set aside.

5. 5

   Rinse turkey inside and out.

6. 6

   Pat dry.

7. 7

   Mix seasonings.

8. 8

   Sprinkle inside and out with seasoning mixture.

9. 9

   Put turkey breast side down in large roasting bag.

10. 10

    Put bag with turkey on disposable roasting pan.

11. 11

    Add two cps of water to bag with turkey.

12. 12

    Put disposable roasting pan on metal sheet.

13. 13

    Put turkey in oven.

14. 14

    Reduce oven temperature to 200 deg. F.

15. 15

    Allow turkey to roast for 12 hours.

16. 16

    Check temperature.

17. 17

    Turkey should be at least 160 deg. F.

18. 18

    Poke holes in turkey bag and allow juice to flow into roasting pan.

19. 19

    Place turkey into another pan without bag.

20. 20

    Set turkey aside and cover for 30 minutes.

21. 21

    Gravy:

22. 22

    Cook neck and giblets.

23. 23

    Pour turkey pan juices and water from cooking giblets through a fine meshed sieve into a 4 cp fat separator.

24. 24

    Let stand for several minutes until fat rises to the top.

25. 25

    Pour defatted juice from the separator into a sauce pan or bowl.

26. 26

    Add turkey or chicken stock to make 8 cups and set aside.

27. 27

    Melt butter in a large saucepan on medium heat.

28. 28

    Gradually mix in flour to make a roux.

29. 29

    Cook roux over moderate heat for 5 minutes while whisking.

30. 30

    Gradually whisk in the stock mixture continuously to prevent lump formation.

31. 31

    Bring to a boil whisking occasionally.

32. 32

    Season gravy with salt and pepper.

33. 33

    Deboning:

34. 34

    Remove bones and bag from meat.

35. 35

    Separate white meat from dark meat.

36. 36

    Set dark meat aside for making turkey soup later if only eating the breast meat.

* Per serving · 4 servings · Values may vary.