Thanksgiving Turkey with Gravy
Cook Time: 360 Minutes
Phase: Phase 1
- 12 Pound whole turkey, defrosted, rinsed and patted dry, giblets reserved
- 1 Tablespoon poultry seasoning
- 7 Cup 1 cup water for turkey and 6 cups for gravy
- 1/2 Each celery stalk, halved
- 2 Each garlic cloves, smashed
- 2 Each to 3 parsley sprigs
- 1 Teaspoon 1 bay leaf
- 1/4 Teaspoon 4 black peppercorns
- 1 Cup chicken broth
- 1 Tablespoon Thick-It-Up
- For the turkey: Heat oven to 325°F. Place turkey on rack in large shallow roasting pan. Season turkey generously with salt and pepper and poultry seasoning. Add water to pan.
- Roast, basting occasionally with pan drippings and adding more water if pan gets dry, until an instant-read thermometer inserted into the thigh but not touching bone registers 175° to 180°F and the stuffing registers 165°F, 3 to 4 hours.
- If necessary, cover turkey loosely with heavy-duty foil during the last hour of roasting so it doesn't get too brown. Transfer turkey to cutting board, cover loosely with foil and let stand 20 to 30 minutes before carving.
- For the gravy: Combine giblets, water, celery, garlic, parsley, bay leaf and peppercorns in a large saucepan. Bring to a boil over high heat. Skim off the foam that rises to the surface. Reduce heat to very low and simmer until reduced to about 2 cups, 3 to 4 hours.
- If you like, dice the giblets, and remove the meat from the neck to add to gravy. Strain; wrap in plastic. Refrigerate broth and giblets until ready to use.
- Pour juices from roasting pan into a fat separator or glass measure; skim off fat. Add giblet broth to measure 3 cups. Add chicken broth, if needed; if you have more than you need, reserve for another use.
- Place roasting pan on stovetop over two burners. Add pan-juice mixture and bring to a boil over medium heat, scraping up browned bits from bottom of pan. Stir in thickener and giblets and neck meat, if desired. Bring to a boil, stirring often.
- Reduce heat to low and simmer until thick and flavors are blended, about 5 minutes. Season with salt and pepper to taste. Carve turkey and serve with the gravy and stuffing.