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1
Turkey:
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2
Put oven rack in lowest position.
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3
Preheat to 250 deg. F.
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4
Remove giblets and neck and set aside.
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5
Rinse turkey inside and out.
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6
Pat dry.
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7
Mix seasonings.
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8
Sprinkle inside and out with seasoning mixture.
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9
Put turkey breast side down in large roasting bag.
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10
Put bag with turkey on disposable roasting pan.
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11
Add two cps of water to bag with turkey.
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12
Put disposable roasting pan on metal sheet.
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13
Put turkey in oven.
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14
Reduce oven temperature to 200 deg. F.
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15
Allow turkey to roast for 12 hours.
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16
Check temperature.
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17
Turkey should be at least 160 deg. F.
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18
Poke holes in turkey bag and allow juice to flow into roasting pan.
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19
Place turkey into another pan without bag.
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20
Set turkey aside and cover for 30 minutes.
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21
Gravy:
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22
Cook neck and giblets.
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23
Pour turkey pan juices and water from cooking giblets through a fine meshed sieve into a 4 cp fat separator.
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24
Let stand for several minutes until fat rises to the top.
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25
Pour defatted juice from the separator into a sauce pan or bowl.
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26
Add turkey or chicken stock to make 8 cups and set aside.
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27
Melt butter in a large saucepan on medium heat.
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28
Gradually mix in flour to make a roux.
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29
Cook roux over moderate heat for 5 minutes while whisking.
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30
Gradually whisk in the stock mixture continuously to prevent lump formation.
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31
Bring to a boil whisking occasionally.
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32
Season gravy with salt and pepper.
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33
Deboning:
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34
Remove bones and bag from meat.
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35
Separate white meat from dark meat.
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36
Set dark meat aside for making turkey soup later if only eating the breast meat.
