Roast Turkey with Pan Gravy

By The Canadian Living Test Kitchen

107 people added this to their Recipe Box

Photography by Edward Pond

This recipe makes 14 servings

Nutritional Info
Per serving without skin: about	-
cal	371371 cal
pro	53 g53g pro
total fat	14 g14g total fat
sat. fat	5 g5g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	138 mg138mg chol
sodium	406 mg406mg sodium
% RDI:	-
calcium	55 calcium
iron	2626 iron
vit A	1818 vit A
vit C	33 vit C
folate	1010 folate

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The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.

Ingredients

1 spanish onion , or 2 onions1 1spanish onionspanish onions, or 2 onions
2 stalks celery 2 2stalks stalkscelery
1 large carrot 1 1large carrotcarrots
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tbsp fresh sage , chopped1 1tbsp tbspfresh sage, chopped
4 sprigs fresh thyme 4 4sprigs sprigsfresh thyme
1 bay leaf 1 1bay leafbay leaves
5 peppercorns , crushed5 5peppercorns, crushed
1 turkey , (12 - 14 lb/5.5-6.3 kg)1 1turkey, (12 - 14 lb/5.5-6.3 kg)
2 tbsp butter , melted2 2tbsp tbspbutter, melted
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Pan Gravy:
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
6 cups Turkey Stock Recipe 6 6cups cupsTurkey Stock Recipe
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tsp lemon juice , (approx)1 1tsp tsplemon juice, (approx)

Preparation

Dice onion, celery and carrot into small pieces. In skillet, heat oil over medium-high heat; sauté vegetables until lightly browned, 7 to 8 minutes. Let cool. Mix in sage, thyme, bay leaf and peppercorns. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)

Pat turkey dry inside and out. Stuff body cavity with vegetable mixture; skewer cavity shut. Tie legs together and tuck wings under back.

Place turkey, breast side up, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Cover with foil. Roast in 375°F (190°C) oven for 1 hour. Remove foil; roast, basting with drippings every 20 minutes, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 1 to 1-1/2 hours.

Remove skewers. Spoon vegetable mixture and juices into bowl; set aside. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.

Pan Gravy: Meanwhile, skim all but 2 tbsp (25 mL) of the fat from pan juices; whisk flour into pan. Place pan over medium heat; cook for 2 minutes, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock. Add vegetable mixture to pan juices, along with salt and pepper. Bring to boil; boil, stirring constantly, until reduced by half, about 15 minutes. Stir in lemon juice, adding a little more to taste, if desired. Strain into warmed gravy boat.

Additional information :

Substitution:
You can use canned condensed chicken stock instead of turkey stock, but dilute it with twice the amount of water and omit the salt.

Source : Canadian Living Magazine: October 2003