Roast Turkey with Giblet Gravy

Yield: about 7 lb (3.5 kg) sliceable meat

Portions: 22 Portion size: 5 oz (150 g) 28 4 oz (125 g)

Yield: about 7 lb (3.5 kg) sliceable meat






Turkey, dressed, 20 lb

(10 kg)

to taste

to taste


to taste

to taste


as needed

as needed

Remove the giblets from the cavity of the turkey. Check inside the turkey to make sure it has been well cleaned. Lock the wings in place by twisting the wing tips behind the back of the turkey. Season the inside of the turkey with salt and pepper. Rub the skin thoroughly with oil.

Place the turkey on one side in a roasting pan, on a rack if possible (see note).

Place in an oven preheated to 325°F (165°C). (Lower temperatures are preferable if production schedule permits. See p. 366 for explanation.)

Roast for 1V2 hours. Turn the turkey on the other side. Roast another 1V2 hours. Baste turkey with drippings (fat only) every 30 minutes.

While turkey is roasting, place turkey heart, gizzard, and neck in a saucepan. (Reserve the liver for another use, or add it to bread dressing.) Cover the giblets with water and simmer until very tender, about 2-3 hours. Reserve the broth and the giblets for gravy.

250 g 125 g 125 g

Mirepoix: Onions, chopped medium Carrots, chopped medium Celery, chopped medium

7. Turn the turkey breast up. Place the mirepoix in the pan.

8. Return the turkey to the oven and continue to roast. Baste occasionally by spooning the fat in the pan over the turkey.

9. The turkey is done when a thermometer inserted into the thickest part of the inside of the thigh reads 180°F (82°C). Total roasting time is about 5 hours. (See Chapter 12 for a discussion of how to determine doneness.)

10. Remove the turkey from the roasting pan and let stand in a warm place at least 15 minutes before carving.

3 qt 6 oz to taste to taste

3 L 175 g to taste to taste

Chicken stock, hot Bread flour Salt Pepper

Per 5 ounces:

Calories, 460; Protein, 68 g; Fat, 16 g (33% cal.); Cholesterol, 135 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 170 mg.

Note: Because of the difficulty of handling large turkeys, many chefs do not use a rack. Also, large turkeys are easier to turn if they are placed first on one side, 15 then on the other, rather than breast down.

For more even cooking, separate leg and thigh sections from breast sec- 16 tion. Roast dark and light meat on separate pans, if many turkeys are being prepared. Remove each part from oven when done.

Continue reading here: Variations

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