Classic Roasted Turkey

Name: Classic Roasted Turkey
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 carrot, thinly sliced; 1 rib celery rib, thinly sliced; 59 milliliters all-purpose flour; 6 garlic cloves, thinly sliced; 12 servings Kosher salt and freshly ground pepper; 1 liters Turkey Stock or low-sodium chicken broth; 1 onion, thinly sliced; 2 rosemary sprigs; 8 thyme sprigs; 7 kilograms turkey, legs tied and giblets reserved; 946 milliliters water

Classic Roasted Turkey is a dairy free main course. This recipe serves 12. One portion of this dish contains around 95g of protein, 25g of fat, and a total of 638 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of carrot, water, turkey, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Set the turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, the sliced celery, carrot, onion and garlic and the herb sprigs all around. Season the turkey with salt and pepper.

Ingredients you will need

Salt And Pepper

Turkey Hearts

Carrot

Celery

Garlic

Whole Turkey

Onion

Equipment you will use

Roasting Pan

Add 2 cups of the water to the pan and roast the turkey for 1 hour and 15 minutes.

Ingredients you will need

Whole Turkey

Water

Equipment you will use

Frying Pan

Add the remaining 2 cups of water to the roasting pan. Cover the turkey with foil and roast for about 1 hour and 15 minutes longer, or until an instant-read thermometer inserted into the thickest part of the inner thigh registers 17

Ingredients you will need

Whole Turkey

Water

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Transfer the turkey to a cutting board and let rest for 30 minutes. Strain the pan juices into a large heatproof measuring cup, pressing on the solids. Skim the fat.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Measuring Cup

Frying Pan

Pour the pan juices into a medium saucepan.

Equipment you will use

Sauce Pan

Frying Pan

Add 4 cups of the Turkey Stock and boil until reduced to 5 cups, about 5 minutes. In a bowl, whisk the flour with the remaining 1/2 cup of stock, then whisk the mixture into the stock. Boil, whisking, until the gravy is thickened. Carve the turkey and serve with the gravy.

Ingredients you will need

Stock