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ROAST TURKEY 12 lb. turkey 2 tsp. salt 1/4 tsp. pepper 1/2 c. butter 2 slices bacon 1 onion 3 cloves 5 sprigs parsley 1/2 tsp. thyme 2 bay leaves 1 stalk celery 2 carrots Giblet Gravy: 1 qt. water 6 Tbsp. flour turkey giblets, neck and wing tips Preheat oven to moderate 325 degrees. Rub inside of a ready- to-cook 12 pound turkey with 1 teaspoon salt and 1/4 teaspoon pepper. Stuff body and neck cavities with stuffing (recipe to follow). Truss legs and wings close to body. Rub skin with 1/2 cup butter and sprinkle with 1 teaspoon salt and a little pepper. Place breast up in shallow roasting pan and arrange 25 slices bacon over the breast. To roasting pan add 2 cups water, 1 onion stuck with 3 cloves, 1 stalk celery, 2 bay leaves, 5 sprigs parsley and 1/2 teaspoon thyme. Cook turkey in the moderate oven for 10 to 20 minutes per pound (3 1/2 to 4 hours) or until it is a rich, even brown, basting every 30 minutes with drippings in pan. Place turkey on large heated platter and serve with giblet gravy. Giblet gravy: While turkey is cooking, simmer giblets, neck and wing tips in 1 quart water for 2 hours. Strain liquid in roasting pan and let fat rise to surface. Return 6 table- spoons fat to roasting pan. Stir in 6 tablespoons flour and cook for 5 minutes, stirring in brown bits from bottom and sides of pan. Stir in 3 combined stock from giblets and liquid from roasting pan (degreased) and cook, stirring until thick- ened and smooth. Add the chopped giblets. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |