{"id":3526,"date":"2023-06-19T23:57:32","date_gmt":"2023-06-19T23:57:32","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3526"},"modified":"2024-09-27T19:07:49","modified_gmt":"2024-09-27T19:07:49","slug":"thanksgiving-turkey","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/thanksgiving-turkey\/","title":{"rendered":"Thanksgiving Turkey & Gravy"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Renee Wilson<\/h4>\n\n\n\n

Position oven rack on lowest possible setting.<\/p>\n\n\n\n

Preheat to 325.<\/p>\n\n\n\n

Remove & discard turkey neck & giblets.<\/p>\n\n\n\n

Rinse a 18 lb turkey<\/strong><\/em> inside & out with cold water.<\/p>\n\n\n\n

Pat the turkey skin dry.<\/p>\n\n\n\n

Loosely fill the neck cavity with stuffing<\/em><\/strong>.<\/p>\n\n\n\n

Using a wooden or metal skewer, pin the neck skin to the back.<\/p>\n\n\n\n

Loosely fill the large body cavity with stuffing.<\/p>\n\n\n\n

Place any remaining stuffing in a lightly buttered casserole, cover & refrigerate to bake later.<\/p>\n\n\n\n

Place the drumsticks in the hock lock or tie together with kitchen string.<\/p>\n\n\n\n

Place the turkey, breast side up, on a rack in the roasting pan.<\/p>\n\n\n\n

Rub all over with: 8 Tbsp (1 stick) unsalted butter<\/strong><\/em>, at room temp.<\/p>\n\n\n\n

Season with salt & pepper<\/strong><\/em>.<\/p>\n\n\n\n

Tightly cover the breast area with aluminum foil.<\/p>\n\n\n\n

Pour 2 c of turkey stock\/ broth<\/strong><\/em> into bottom of pan.<\/p>\n\n\n\n

Roast the turkey, basting all over every 30 minutes with the juices from the bottom of the pan (lift up the foil to reach the breast area).<\/p>\n\n\n\n

Continue to roast & baste until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 F & the stuffing is at least 160F, about 4 hours 15 minutes.<\/p>\n\n\n\n

Whenever the drippings evaporate, add stock<\/em><\/strong> to moisten them, about 1 1\/2 c at a time<\/strong><\/em>.<\/p>\n\n\n\n

Remove the foil during the last hour to allow the breast skin to brown.<\/p>\n\n\n\n

Transfer the turkey to a large serving platter & let it stand for at least 20 minutes before carving.<\/p>\n\n\n\n

Drizzle 1\/2 c turkey stock\/ broth <\/strong><\/em>over stuffing in the casserole<\/strong><\/em>.<\/p>\n\n\n\n

Cover & bake until heated through, about 30 minutes.<\/p>\n\n\n\n

To make Best Ever Gravy, keep drippings.<\/p>\n\n\n\n

Best Ever Gravy<\/h4>\n\n\n\n

Pour the drippings from the turkey<\/strong><\/em> roasting pan into a heat proof glass bowl or large measuring cup.<\/p>\n\n\n\n

Let stand for 5 minutes.<\/p>\n\n\n\n

Skim off & reserve the fat<\/strong><\/em> that has risen to the top.<\/p>\n\n\n\n

Measure 3\/4 c fat<\/strong><\/em>, adding melted butter if needed.<\/p>\n\n\n\n

Add enough turkey stock\/ broth <\/strong><\/em>to the skimmed drippings to make 8 c total.<\/p>\n\n\n\n

Place the roasting pan on 2 stove burners over low heat & add the turkey fat.<\/p>\n\n\n\n

Whisk in:<\/p>\n\n\n\n

3\/4 c flour<\/strong><\/em> scraping up the browned bits from the bottom of the pan.<\/p>\n\n\n\n

Cook until lightly browned, about 2 minutes.<\/p>\n\n\n\n

Whisk in: 8 c turkey stock<\/strong><\/em><\/p>\n\n\n\n

Whisk in: 1\/3 c bourbon, port or dry sherry (optional)<\/em><\/strong><\/p>\n\n\n\n

Cook, whisking often, until the gravy is smooth & thickened, about 5 minutes.<\/p>\n\n\n\n

Transfer to a warmed gravy boat.<\/p>\n\n\n\n

Makes 7 cups.<\/p>\n\n\n\n

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More Recipes<\/mark><\/h4>\n\n\n\n
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Thanksgiving- Joan’s<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Walnut Raisin Stuffing<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Mashed Potatoes<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Cranberry Sauce<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Scalloped Yams<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Cranberry Cheesecake<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Renee Wilson<\/p>\n","protected":false},"author":1,"featured_media":3527,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[32,7],"tags":[683,106,62,359,421],"class_list":["post-3526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main","tag-gravy","tag-recipe","tag-renee-wilson","tag-thanksgiving","tag-turkey"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts\/3526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3526"}],"version-history":[{"count":0,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts\/3526\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/media\/3527"}],"wp:attachment":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}