| | Roast Turkey & Gravy
one 12 pound turkey
1 quart of water
onion stuck with 2 cloves
1 bay leaf
1 celery stalk
1/2 teaspoon of salt
1/4 teaspoon of black peppercorns
Fresh fruit stuffing
2 tablespoons of butter or margarine
1/4 teaspoon of salt
1/4 teaspoon of paprika
fresh cranberries
grapes
Preheat oven to 350ºF. Remove neck and giblets, rinse. wash turkey inside and out. Pat dry. Place turkey neck, heart and gizzard in saucepan, cover with 1 quart water. Add onion, bay leaf, celery, salt, 1/2 teaspoon of salt and peppers. Heat to boiling, reduce heat and simmer, covered, 30 - 45 minutes, until tender. Save stock for gravy.
Spoon Fresh Fruit Stuffing into body and neck cavity. Skewer neck skin to back. Truss turkey and tie drumsticks together. Place turkey, breast side up, on rack in shallow, open roasting pan. Insert meat thermometer in thick part of thigh.
Melt butter. Add 1/4 teaspoon of salt and paprika. Brush turkey with seasoned butter. Place a loose covering of aluminum foil over turkey. Place bird in preheated oven. Allow 2 1/2 to 3 hours for 8 - 12 pound bird. Remove foil during the last 45 minutes to brown. Turkey is done with thermometer reads 185ºF. or leg moves easily.
Remove turkey from oven and allow to stand 20 - 30 minutes before serving. Make gravy. Remove turkey to serving platter. Garnish with fresh cranberries and grapes. Makes 10 - 12 servings |
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