Art_Of_Entertaining_2016
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Thanksgiving<br />
Directions<br />
Preheat oven to 400 degrees F<br />
1. Remove giblets (heart, liver and gizzard). You can use the giblets to make your gravy!<br />
2. Rinse the entire turkey (inside and out) well and if there any feather stubs – just pull them out. Pat dry with a clean white dish cloth or<br />
paper towel.<br />
3. Set turkey in large roasting pan.<br />
4. Pour juice of lemon inside the turkey cavity. Season the entire turkey with salt and pepper<br />
5. To increase the flavor add onion, celery, carrots, lemon and a few springs of rosemary in the cavity. Use your hands and stuff it in there<br />
good so it stays in place.<br />
6. Using kitchen string – tie the lets together and tie a string around the body of the turkey to hold the wings nice and tight.<br />
7. Rub olive or butter (or both) all over the outside of the turkey. Pour water or chicken broth to the bottom of the pan to about 1 inch<br />
up the pan.<br />
8. Place pan in the oven for 45 minutes, baste then lower temperature to 350 degrees. You will want to look at it every 30 minutes for<br />
basting. If the skin starts to get too brown then lightly cover with tin foil and just remove 30 minutes before the turkey is done. You want the<br />
internal temperature to reach 160 degrees F at the breasts. The turkey will continue to cook once out of the oven. The turkey should rest<br />
for at least 20 minutes before carving. This will give you time to make your gravy<br />
Turkey Gravy<br />
Once you remove the turkey take a whisk and scrape up all of the drippings. Over medium heat add to a sauce pan. You may need to add<br />
additional chicken stock.<br />
• In a small bowl (I use a ramekin) add about 3 tablespoons of cornstarch or arrowroot powder (you can use flour but corn starch does not<br />
lump up).<br />
• Add enough cold water to cover the cornstarch and stir with a fork.<br />
• Once the broth starts to boil add in liquid cornstarch. Add pepper and chop up 1 spring of rosemary and if you have any lemon juice left –<br />
just add a little!<br />
• Taste for any additional seasonings and turn to a simmer while<br />
you carve the gravy. It will begin to thicken!<br />
© 2012-2013 Cindy’s Table<br />
www.CindysTable.com<br />
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