Roast Turkey With Giblet Gravy

Roast Turkey
Roast Turkey. Edward ONeil/E+/Getty Images
  • 3 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 3 hrs
  • Yield: Serves 6 to 8
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Roast this seasoned roast turkey and glaze with the currant jelly or plum glaze, if desired. It's a great roast turkey, complete with giblet gravy.

To determine what size turkey you'll need,, allow about 1 pound per person, plus an extra 4 to 6 pounds if you want leftovers.

What You'll Need

  • 1 turkey, 10 to 14 pounds
  • salt and pepper
  • butter
  • olive oil
  • chunks of carrots and celery, to make rack
  • Giblet Gravy
  • turkey giblets
  • 2 to 3 tablespoons flour
  • 2 to 3 cups water and chicken broth
  • salt and pepper, to taste
  • Plum Glaze (optional)
  • 1/2 cup red plum jam or red currant jelly
  • 2 tablespoons dry red wine or water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon coarsely ground black pepper

How to Make It

  1. Heat the oven to 325 F.
  2. Wash turkey inside and out; remove giblets and put them in a saucepan. Cover the giblets with broth, water, or a combination of both and bring to a boil. Skim off any foam. turn the heat down to low, cover the pan, and simmer for about 1 1/2 hours.
  3. Lightly salt and pepper the turkey all over and inside. If desired, cut a tablespoon or two of cold butter into small pieces and slide under the skin, using your finger or a wooden spoon handle to gently loosen skin at the same time. Rub a little oil on the skin.
  1. Cut a few carrots and celery sticks into large chunks and place in a roasting pan to form a rack, or use a lightly oiled roasting rack. Place turkey on the vegetable chunks or rack. Fold wings under the turkey; tie drumsticks together with twine if not already secured.
  2. Place a buttered piece of foil, buttered-side down, over the turkey breast. Place the turkey in the preheated oven and roast for 1 hour. Remove foil. Continue roasting the turkey until an instant-read thermometer inserted deep into the thigh registers 180 F, brushing occasionally with the plum glaze during the last 20 minutes, if desired. (Recipe Below) If the turkey is getting too brown, tent again with a sheet of foil. Total time will be about 3 to 3 1/2 hours. Add about 45 minutes to 1 hour for a stuffed turkey. If you do stuff the turkey, the inside of the stuffing must reach the minimum safe temperature of 165 F even if the turkey registers done.
  3. When the turkey is done, turn off oven, cover with foil, and let rest for 20 minutes.
     

Gravy

  1. While turkey is roasting, place giblets in a saucepan. Cover with broth or water, or a combination, and bring to a boil; skim. Turn heat down to low, cover, and simmer for about 1 1/2 hours.
  2. Take the neck, heart, and liver out of the water and broth combination. Strain and add more chicken broth to make 2 to 3 cups. Remove meat from neck and chop along with the liver and heart (cut away any tough gristle parts). Place roasting pan with the roasting juices over medium heat. Stir in 2 to 3 tablespoons flour (1 tablespoon for each cup of broth). Heat, stirring, until the flour is dissolved in the turkey juices. Gradually add the chicken broth, stirring and cooking until thickened.
     

Plum Glaze 

  1. Combine the plum glaze ingredients in a saucepan and bring to a boil. Use to brush on turkey about 20 minutes before done. If turkey glaze begins to brown too much, cover with a lightly buttered piece of foil.