Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12- to 16-pound) Butterball turkey, thawed if frozen | ||
| 2 medium onions, cut into eighths | ||
| 3 celery, cut into thirds | ||
| 4 clove(s) garlic, cut in half | ||
| 1 c. fresh parsley leaves | ||
| vegetable oil cooking spray | ||
| neck, heart and gizzard from turkey | ||
| 5 c. water | ||
| ½ tsp. salt | ||
| 4 black peppercorns | ||
| ⅓ c. all-purpose flour | ||
| salt and pepper, to taste |
Directions
- Heat oven to 325 degrees.
- Remove neck and giblets from body and neck cavities; set aside. Drain juices and dry turkey with paper towels.
- Place half the onion, celery, garlic and parsley in the turkey's body cavity. Place turkey, breast side up, on a flat rack in a shallow roasting pan. Cover skin with cooking spray.
- Roast turkey 3-1/2 to 3-3/4 hours or until thigh temperature is 180 degrees. Cover breast and top of drumstick with aluminum foil after 1-1/2 hours to prevent overcooking of breast.
- To make giblet stock, place neck, heart, gizzard and remaining onion, garlic and parsley in a large saucepan or Dutch oven. Do not include the liver. Add 5 cups water, salt and peppercorns. Bring to a boil. Cover, reduce heat and simmer 1-1/2 hours.
- Strain the stock, cover and refrigerate.
- Pull the meat from the neck and discard the bones. Finely chop the neck meat, heart and gizzard. Cover and refrigerate.
- To make gravy, strain pan drippings into a 4-cup glass measure. Remove fat from drippings. Place 1/4 cup fat in a medium saucepan and discard the rest of the fat.
- Stir flour into reserved fat in pan until smooth. Add giblet stock to pan drippings in glass measure to make 4 cups.
- Slowly add drippings to flour/fat 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.
Recipe Source:
Butterball.