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Roasted Turkey  


1 (16 to 18 lb.) turkey 

3 tsp. salt 

4 tsp. pepper

1/2 c. canola oil 



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 

instant−read meat 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.


Giblet Gravy 


(Make this gravy ahead of time and warm it just before serving.)


2 lb. chicken or turkey necks 

1 lb. chicken or turkey gizzards 

and hearts 

1/4 lb. chicken or turkey livers 

9 c. water, divided 

1 c. flour 

1/2 c. butter 

1/2 c. vegetable oil 

3 tsp. salt 

2 tsp. pepper


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 discard liquid.


Chop livers into 1/4−inch pieces. Stir chopped gizzards, hearts and livers 

into gravy.


Adjust seasoning as needed.


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.


Makes 16 servings. 



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