1 (16 to 18 lb.)
1/2 c. canola
Preheat oven to 325°F.
Remove neck and giblet bag from the small cavity in front and the large body cavity.
Rinse and dry turkey.
Season inside turkey cavity with salt and pepper. Use salt sparingly if using a pre−basted turkey.
Rub exterior of turkey
generously with vegetable oil and place in a large roasting pan with shallow sides.
Roast turkey about 18
minutes per pound. Temperature should read 165°F when an
thermometer is inserted in the thickest part of the thigh.
The leg should also
move easily at the joint. The turkey should be ready for 1 hour before dinner is served.
Loosely tent with foil
to keep warm, and carve just before serving.
(Make this gravy ahead
of time and warm it just before serving.)
2 lb. chicken or
1 lb. chicken or
1/4 lb. chicken or
9 c. water,
1/2 c. vegetable
Rinse necks, gizzards
and hearts. Place in a large saucepan or stockpot. Cover
with 8 cups water.
Bring to a boil; reduce heat to simmer.
Using a large spoon,
skim off foam as it accumulates during cooking. Cook until necks are soft and gizzards and hearts are tender, 2
to 3 hours.
Remove from heat and
let cool. When cool enough to handle, strain stock into clean saucepan with lid or into a plastic storage
container. Refrigerate to congeal fat, several hours or up to 2 days.
Chop gizzards and
hearts into 1/4−inch pieces, pull meat from neck bone. Refrigerate up to 2 days.
To make gravy, lift
off congealed fat from stock and discard. Heat stock to liquefy.
In stockpot, melt
butter over medium heat. Add oil, then gradually stir in
flour. Cook until
flour is bubbly; reduce heat and cook until flour turns a rich brown,
the color of cocoa,
while slowly whipping from time to time. Gradually add warm stock, continue to whisk to eliminate lumps. Cook
until thickened to desired consistency. About 10 – 15 minutes. Season to taste with salt and pepper.
Rinse livers (if
using) and place in a small saucepan with 1 cup water
over medium heat,
simmer until livers are cooked through, 15 minutes. Remove from heat and let stand until cool.
Drain livers and
Chop livers into
1/4−inch pieces. Stir chopped gizzards, hearts and livers
Adjust seasoning as
Gravy may be
refrigerated for up to 2 - 3 days before serving. Reheat to serve. Thin
with pan juices from
turkey or with water or stock to desired consistency.
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