Extra-Moist Turkey with Pan Gravy

Name: Extra-Moist Turkey with Pan Gravy
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Melted unsalted butter if necessary; 79 milliliters all-purpose flour; 1 mediums onion; 1 bunch thyme; 1 sprig Garnish: thyme; 5 kilograms turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock; 5 Tbsps unsalted butter, melted, divided; 237 milliliters water

Extra-Moist Turkey with Pan Gravy might be just the main course you are searching for. One portion of this dish contains around 129g of protein, 47g of fat, and a total of 982 calories. This recipe serves 6. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have butter if necessary, water, onion, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat oven to 400°F with rack in lower third.

Equipment you will use

Oven

Rinse turkey inside and out, then pat dry.

Ingredients you will need

Whole Turkey

Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.

Ingredients you will need

Chicken Drumsticks

Butter

Pepper

Whole Turkey

Onion

Thyme

Chicken Wings

Salt

Dry Seasoning Rub

Equipment you will use

Baking Paper

Kitchen Twine

Roasting Pan

Skewers

Aluminum Foil

Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.

Ingredients you will need

Water

Bone

Equipment you will use

Kitchen Thermometer

Frying Pan

Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan.

Ingredients you will need

Butter

Whole Turkey

Equipment you will use

Frying Pan

Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Aluminum Foil

Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.

Equipment you will use

Sieve

Frying Pan

Pour pan juices into a bowl and add stock.

Ingredients you will need

Stock

Equipment you will use

Bowl

Frying Pan

Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick).

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper