Roast Young Turkey With Giblet Gravy Recipes

TURKEY GIBLET GRAVY

Steps:

• Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
• Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

ROAST TURKEY AND GIBLET GRAVY

Steps:

• Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
• Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
• Mince the gizzard, heart and meat from the neck and reserve.
• Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
• Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
• Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
• Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
• Remove turkey from the oven and allow to stand 30 minutes.
• Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
• Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

ROAST YOUNG TURKEY WITH GIBLET GRAVY

Steps:

• Cut off the wing tips of the turkey. Set aside for broth or soup.
• Cut the lemon lengthwise in half and cut each half crosswise into quarter-inch-thick slices. Cut the apple lengthwise in half. Cut each half crosswise into quarter-inch-thick slices.
• In a mixing bowl combine the lemon, apple, parsley, onion, bay leaves, thyme and oil and blend well.
• Sprinkle the turkey inside and out with salt and a generous grinding of pepper.
• Fill the cavity of the turkey with the lemon and apple mixture. Flex the thighs and wing joints of the turkey. Truss or tie the turkey with string.
• Blend four tablespoons of the butter and four tablespoons of the flour with the fingers.
• Rub the turkey all over with the butter-flour mixture, massaging it thoroughly for several minutes.
• Sprinkle the bottom of a shallow roasting pan with the remaining six tablespoons of flour. Place a rack inside the pan and arrange the turkey breast-side up on the rack. Let the turkey sit outside the oven for 30 minutes.
• Preheat the oven to 450 degrees.
• Place the turkey in the oven and roast 45 minutes.
• Meanwhile, melt the remaining eight tablespoons of butter in a small saucepan and stir in the water. Baste the turkey with the melted butter mixture. Reduce the oven heat to 350 degrees and continue roasting the turkey, basting often with the butter mixture, for about one hour and 40 minutes. Remove the turkey and let rest for 20 minutes before carving.
• Bring the turkey or chicken broth to the boil and add the turkey heart and gizzard. Let simmer 10 minutes. Strain, reserving both the broth and giblets. Finely chop the giblets and set aside. Set the strained broth aside.
• As the turkey rests, skim off the semi-clear liquid from the drippings in the pan, leaving the browned flour and the particles that cling to the bottom and sides of the pan intact. Place the pan on top of the stove and add the reserved turkey or chicken broth. Scrape all around to dissolve the browned particles that cling to the bottom and sides of the pan.
• Strain the broth into a saucepan and bring to the boil. Let simmer, skimming the surface as necessary, about 10 minutes. Add the chopped giblets and the chopped egg. Slice the turkey and serve with the gravy on the side.

ROAST TURKEY WITH GIBLET GRAVY

Steps:

• Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
• Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
• To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
• Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
• Carve the bird and serve with the gravy.

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

GIBLET GRAVY (FOR ROAST TURKEY)

Steps:

• In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
• Sautè the livers, turning them, until they are done.
• Allow to slightly cool, and cut the livers into small, but not too small, pieces.
• Place the gravy into a large pot.
• Add the cut up chicken livers.
• Heat, stirring every so often.
• Add about 3/4 cup of the turkey drippings.
• If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.

ROAST TURKEY WITH SAGE, ONIONS, AND GIBLET GRAVY

Steps:

• Heat oil in large saucepan over medium heat.
• Add turkey neck and giblets; brown, turning, until golden brown, about 5 minutes.
• Add carrots and celery, cook, stirring occasionally, until golden, about 5 minutes.
• Add broth and 2 cups water.
• Simmer until liquid is reduced to 5 cups, about 25 minutes.
• Strain stock through a sieve into a bowl and reserve. Discard solids.
• Preheat oven to 425*F.
• Rinse turkey inside and out and pat dry with paper towels.
• Season turkey inside and out with salt and pepper.
• Loosen skin from meat with fingers and carefully place sage leaves between skin and meat, keeping leaves flat.
• Loosely fill neck cavity with sage sprigs and some onion.
• Fold neck skin under turkey and secure with toothpicks.
• Tuck wings under and fill body cavity with more onion and sage.
• Tie legs together with kitchen string.
• Place turkey, breast side up, on roasting rack in a large metal roasting pan.
• Add 1 cup water to the pan.
• Roast turkey in middle of oven, about 30 minutes.
• Reduce oven temp to 350*F and pour melted butter over turkey; continue to roast 2 hours, adding additional water (1/2 cup at a time) if pan is dry, placing remaining quartered onions around turkey after 1-1/2 hours.
• Roast until onions are tender but not falling apart, about 30 minutes.
• Transfer onions, as cooked, with a slotted spoon to a bowl, cover and keep warm.
• Total roasting time for turkey should be 2-1/2 to 3 hours or until instant read thermometer inserted 2 inches into inner thigh registers 180*F.
• Transfer turkey to platter, reserving roasting pan and juices for gravy, and remove toothpicks.
• Let turkey stand, loosely covered with foil, 30 minutes before carving.
• Skim some fat from roasting pan and place pan over 2 burners.
• Add wine to pan to deglaze, boiling over med high heat until wine is reduced by half, about 5 minutes.
• Sprinkle flour over wine and cook, whisking, 2 minutes.
• Whisk in 3 cups reserved turkey stock and simmer, whisking constantly, until reduced to 3 cups, about 7 minutes.
• Strain gravy through a sieve into medium saucepan (discard solids) and keep warm, covered, over very low heat. Salt and pepper to taste.
• Carve turkey and serve with onions and gravy.