Focus on food: November 14, 2005
Roasted Turkey & Giblet Gravy
Here is a basic dependable recipe that will help you create your Thanksgiving dinner. You can use this recipe and add your own style and flavors to your Roasted Turkey Dinner! If you have any questions or concerns, please call us at 508-636-3348 and ask for Dave, Mike, or Andy. Our Meat Department will be happy to answer any of your questions.
Ingredients:
1 (12 to 14-pound) turkey
Salt and freshly ground pepper (optional)
Additional seasonings
Melted Butter & Vegetable Oil
Giblet Gravy
8-10 servings, for a stuffed turkey
1. Remove giblets and neck from turkey and save them for gravy recipe and then rinse turkey thoroughly, inside and out, with cold water.
2. If you are not going to stuff the turkey you can season the inside with salt or other seasonings. If you are stuffing, simply pack dressing into body of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers and tie ends of legs to tail with cord. Lastly, lift wing tips up and over the back, and then tuck under turkey.
3. You now want to place turkey on a roasting rack then in pan with the breast side up. Add about 1 inch of water to pan and brush entire bird with butter or oil. Most turkeys have a thermometer. If needed, insert meat thermometer in meaty part of thigh and make sure it does not touch bone.
4. Bake at 325*F for 4 to 5 hours or until meat thermometer registers 185*F.
5. When turkey is two-thirds done, cut the cord or band of skin holding the drumsticks ends to the tail and this will ensure that the thighs are cook internally.
6. Your turkey is done when the drumsticks are easy to move up and down. After removing turkey form oven, let it stand 15 minutes before you start carving. At this time you can garnish turkey and make you final touches. 
Big Fire Pinot Gris 750ml. $14.99 (no card needed)
Allison, our Wine Department Manager would like to suggest this wine for your Thanksgiving Dinner. A medium-bodied white with a sweet musky nose that makes you think of clover and hay. This wine has flavors of orange oil, a little lime, papaya and mango.
Giblet Gravy
giblets and neck from 1 turkey
1 small onion, chopped
3 cups water
1/4 teaspoon poultry seasoning
Additional seasonings
2 stalks celery, chopped
1/4 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 teaspoon marjoram leaves
1/4 teaspoon rubbed sage
2 tablespoons cornstarch
1/4 cup water
This recipe makes 2 2/3 cups.
1. Combine salt, pepper, and thyme in a saucepan and bring to a boil. Cover and reduce heat and allow to simmer for about 40 minutes or until the giblets are fork-tender, drain, and save broth.
2. Remove the meat from the neck and coarsely chop neck meat and giblets setting aside.
3. Add water to saved broth to equal 3 cups, combining broth, chopped neck meat, giblets and the remaining ingredients (except corn starch). Bring to a boil and then reduce heat and simmer uncovered for about 40 minutes.
4. Combine cornstarch and 1/4 cup water and stir into broth mixture. Bring to a boil for about 1 minute.
5. Now you are ready to serve gravy hot over turkey and dressing.
Happy Holidays from your friends here at Lees Market!