Thanksgiving Turkey & Gravy.

Turkey Directions:

Turkey Preparation

  • Turkey is not frozen but keep in the coldest part of you refrigerator until prep, place in large aluminum pan in case of leaks. . If it happens to be a frozen turkey you need to let it defrost in the refrigerator for 3-4 days.

  • Name the turkey Tom. Take all wrapping off and remove all internal stuffings (in neck and cavity). Save the directions that are inside for cooking time. Wash well with cold water, use hands. Under the wings, in between legs, rinse the cavities. Then stand turkey up in sink and let drain well.

  • Clean turkey the day before Thanksgiving: Put paper towels on the bottom of the aluminum pan. Place turkey in pan breast side up. Dry turkey and inside cavities (both) very well with paper towels. Throw wet paper towels out. With dry paper towels stuff the cavities, place between legs, wings and neck area and cover the whole outside of the turkey. Place plastic wrap over the paper towels, then cover with foil. Put Tom back in the fridge.

Day of Prep:

  • Early Thanksgiving morning remove all paper towels, plastic wrap and aluminum foil and let the turkey sit naked in the fridge for a bit before you get him ready to be cooked.

  • Take turkey out of the fridge for 2 hours and 15 minutes to get to room temperature. Also take the stuffing out at the same time, flatten it and let it get to room temp.

  • Cover large cutting board with aluminum foil where you can place the turkey to prepare him. Place turkey on top of foil. Ensure there are no leftover paper towels in Turkey.

  • Put salt in hand and rub under breast inside cavity. Place 1 bay leaves on each side of the cavity (2 total). Place stuffing inside cavity as much as you can but don’t compact it, (any extra stuffing put in pyrex dish and cook in oven).

  • Clip off extra skin hanging from the neck. Cut a slit on the inside of both legs - stick 1 medium to large bay leave in each area. Place trussing needles through the skin to close cavity, tie it closed in a zigzag direction and close as tight as you can. Take the end of each leg and stick it in the extra skin at bottom of the turkey.

  • Salt the turkey well, it is a large piece of meat. Take crisco lard in hand and run large pieces all over breast, wings, legs, underneath.

  • Truss the rest of the turkey, take one piece under the bottom and tie wings as close and tight as they can be to the cavity. Take another piece of string and go around the thighs and legs and tie as tight as you can in a double knot, have it as tight as you can to the turkey.

Cooking the Turkey:

  • Preheat oven to 425-450F

  • Put turkey in oven, do not cover. Let it cook for 45 min - 1 hour. (check at 45 min)

  • Lower the temperature to 350F.

  • At 1 hour start basting turkey with butter and continue every 20 minutes. Each time you baste I rotate the turkey. Once butter is gone based turkey with drippings in the pan. Once breast and legs are a nice color brown loosely cover with aluminum foil to avoid burning.

  • Cook time according to directions based off of turkey weight. Check temperature with instant thermometer, in deepest part of thigh.

  • When turkey is done, remove from oven and sit on cutting board, loosely covered with foil. Let turkey sit for 1.5- 2 hours before it is carved.

  • Place pan with drippings on the stove make the gravy! Before carving the turkey, remove stuffing (and throw away bay leaves).

Turkey Ingredients:

  • Butterball Turkey, Whole Turkey Fresh All Natural

    • Average size for 8 ppl - 17-18 lb. turkey. Usually 1/2 lb. per person.

    • Usually not available any earlier than 2 weeks before Thanksgiving. I usually ask the butcher when they will arrive or place on hold.

  • Trussing needles and cooking twine, to tie up turkey.

  • Bay Leaves

  • Roasting Pan, can be from grocery store (Mom always uses one like this)

  • Salt

  • Cristo, lard

  • Butter, melted - to baste turkey. Usually 1-1.5 sticks

  • Basting brush

Gravy Directions:

  • Start with drippings and pan from turkey. Pour off approx. half of the fat level from the drippings (save on side in case you need extra fat).

  • Turn the heat on low under pan. Add heaping tablespoons of flour to the drippings, incorporate and mix in. Add a little of water and keep mixing. Continue to add flour until reached proper consistency - you don’t want it to look greasy, if it does you need a little more flour. Go easy you do not want too much flour or water. The goal is to soak up the fat mostly and get to the consistency of a roux, make sure you ensure the flour taste is gone before moving to next step. If it gets too thick you add a little water. Keep cooking and sometimes let it sit - sometimes stir to give it time to cook. You have now made the base of your gravy.

  • Now, add 1 cup turnip juice and 1 cup of green bean juice. Stir around so that everything gets incorporated. Turn heat to medium-low, you want it to be simmering and warm enough to get thicker. Once it gets thicker - add max 1/2 cup more each of turnip juice and green bean juice, a little at a time. Let it cook and thicken. Add gravy master, 1T to start off with, stir in completely and then add in a tsp at a time to get to your desired color. Taste and add salt if needed.

  • If you have enough gravy - you are done! If not you can add more water a little at a time, you do not want it to get too watery. Then let it cook down and get a bit thicker.

  • Transfer gravy to nonstick pan and clean roasting pan. When reheating before dinner, only if necessary add a little water to loosen it.

*Mom’s note* - Gravy is always the last thing to put on the table so it is hot!

Gravy Ingredients:

  • All Purpose Flour

  • Water

  • Turnip Juice

  • Green Bean Juice

  • Gravy Master

  • Wooden spoon and whisk