Holiday Turkey with Giblet Gravy - KCBD NewsChannel 11 Lubbock

In the Kitchen

Holiday Turkey with Giblet Gravy

  • What's Cooking Now

  • Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.

  • Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.

  • Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
    •   

 - Prep Time: 45  minutes
 - Cooking Time: 4  hours
 - Turkey: 12 to 16 servings, Gravy: 4 cups

Here's What You'll Need:

12-16 pound  turkey, thawed if frozen
2 medium  onions, cut into eighths
3 ribs  celery, cut into thirds
4 cloves  garlic, cut in half
1 cup  fresh parsley leaves
Vegetable oil cooking spray
Neck, heart and gizzard from turkey
1/2 teaspoon  salt
4  black peppercorns
1/3 cup  all-purpose flour

Heat oven to 325 degrees F. Remove neck and giblets from body and neck cavities; set aside. Drain juices and dry turkey with paper towels. Place half of the onion, celery, garlic and parsley in body cavity of turkey. Place turkey, breast side up, on flat rack in shallow roasting pan. Cover skin with cooking spray. Roast turkey 3 and a half to 3 and three quarter hours or until thigh temperature is 180 degrees F. Cover breast and top of drumsticks with foil after 1 and a half hours to prevent overcooking of breast.

To make Giblet Stock, place neck, heart, gizzard and remaining onion, celery, garlic and parsley in large saucepan or Dutch oven. (For best flavor, recommend not including the liver.) Add 5 cups water, salt and peppercorns. Bring to a boil; cover, reduce heat and simmer 1 and a half hours. (If wish to include the liver, add to saucepan the last 20 to 30 minutes.) Strain stock, cover and refrigerate. Pull meat from neck and discard bones. Finely chop neck meat, heart and gizzard; cover and refrigerate.

 
To make Giblet Gravy, strain pan drippings into 4-cup glass measure. Remove fat from drippings, placing and a quarter cup fat in medium saucepan and discarding the rest. Stir in flour until smooth. Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add drippings to flour mixture and stir until smooth. Cook and stir until gravy boils and thickens slightly. Stir in neck meat and giblets and heat until hot. Season with salt and pepper to taste.

 
NOTE: Giblet Identification, Heart: muscular organ that is heart shaped and is deep burgundy to reddish brown in color. Gizzard: firm muscular organ that is reddish brown with bluish exterior. Liver: softer, uniform reddish brown gland.