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November 25, 2015

Thanksgiving Turkey Cooking Instuctions

Thanksgiving Turkey with Giblet Gravy-Recipe from Butterball Turkeys

Classic roast turkey served with giblet gravy  Servings-14  Prep Time-20 minutes  Total time- 3+ hours


    A Butterball Turkey
    2 medium Onions
    3 medium Stalks of celery cut into thirds and divided
    1 cup of fresh parsley chopped
    4 cloves of garlic
    non stick cooking spray
    5 cups of water
    1/2 tsp salt
    1/4 black peppercorns
    3/4 cup all purpose flour


Preheat oven to 325 degrees F. Remove neck and giblets from turkey cavity and set aside.  Drain juices from turkey, pat turkey dry with paper towels.  Turn wings back to hold the neck skin against back of the turkey.  Place half of each of the onion, celery, parsley and garlic inside the cavity of the turkey.  Place the turkey, breast up, on a flat roasting rack in a shallow roasting pan that has been sprayed with cooking spray.

Bake 3-1/2 to 3 3/4 hours or until the meat thermometer reaches 180 degrees when inserted in the deepest part of the thigh, covering breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking the breast.

Meanwhile, prepare giblet stock while roasting turkey by placing the neck, heart, gizzards, water, salt and peppercorns in large saucepan.  Add the remaining onion, celery, parsley, and garlic and stir.  Bring to a boil over medium-high heat.  Reduce heat to low; cover and simmer 1 1/2 hours, addition the liver for the last 30 minutes.  Strain the stock, cover and refrigerate until ready to use.  Remove the meat from neck bones, discard bones.  Finely chop neck meat, heart, gizzard, and liver cover and refrigerate until ready to use.

When the Turkey is done, remove from the pan; let the turkey stand 15 minutes before carving.  Make giblet gravy by straining the pan drippings from the turkey into 4-cup glass measuring cup.  Remove fat from drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended.  Bring to a boil over medium heat stirring constantly; cook and stir until slightly thickened. Stir in the reserved neck meat and giblets and cook until heated through. 

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