INGREDIENTS

1 turkey
2 or 3 turkey wings, purchased separately
vegetable oil
1 large onion
1 large carrot
1 large stick celery with leaves
6 parsley sprigs
1/2 tsp. black peppercorns
salt & pepper
2 chopped onions
2 chopped carrots
2 chopped celery stalks
4 to 8 tblsp. softened butter
flour

TURKEY RECIPE

Unwrap the turkey and remove the giblets and neck from the body and/or neck cavities. Reserve the neck, heart and gizzard for stock or gravy. Pull out any yellow deposits of fat just inside the main body cavity. Be sure to save the fat for the roasting pan, which can be used for basting but will be skimmed off before making the gravy. Rinse the bird inside and out under cold running water. Pat completely dry with paper towels.

Making Stock:

Make the stock the night before. Purchase wings separately. Spread 2 or 3 turkey wings, chopped into sections, into a large baking pan. Roast at 400 degrees F until golden brown, about one hour. Turn a few times.

Meanwhile, heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add turkey neck chopped into chunks, heart and gizzard and cook until browned. Add 1 large onion, 1 large carrot and 1 large celery stalk with leaves, all chopped. Cook until softened. Add browned turkey wings to pot.

Place same baking pan used to roast wings over high heat on stove. Add 2 cups water and bring to a boil, scraping up the browned bits in pan. Pour into pot.

Add enough cold water to cover turkey and vegetables by 2 inches. Bring to a boil, skimming off foam that rises to surface.

Add 6 parsley sprigs, 1/2 teaspoon dried thyme and 1/2 teaspoon black peppercorns. Reduce heat to low. Simmer uncovered 2 to 4 hours.

Strain stock into a large bowl and discard solids from strainer. Chill uncovered until ready to use. Spoon off any congealed fat.

Unstuffed Bird:

Sprinkle the body and neck cavities with salt and pepper. Fill with 2 chopped onions, 2 chopped carrots and 2 chopped celery stalks. Mix with parsley and poultry seasoning. This adds flavor to the meat and juices. Do not serve these vegetables; they are for extra flavor only.

Seasoning:

Rub the turkey all over with 4 to 8 tablespoons of softened butter (depending on size). The butter will melt into the roasting pan, providing liquid for basting and promoting a golden brown skin. Sprinkle the bird with salt and freshly ground pepper.

Roasting:

If the turkey comes with a plastic or metal hook in the tail area, leave it and insert the ends of the drumsticks into the hook. If the turkey doesn't have a hook, tie the drumsticks together with kitchen string.

Cover the breast only with aluminum foil to slow the cooking in that area. Lift the foil each time you baste and remove it during the last hour of roasting. This will prevent the white meat from getting too dry while the dark meat cooks sufficiently.

Before roasting, pour 2 cups of turkey stock (prepared the night before) into the pan and add the reserved turkey fat from the tail area. These ingredients, along with the butter rubbed on the turkey skin, will heat and make a flavorful basting liquid. Every 30 to 40 minutes baste the bird with the cooking juices.

The turkey is done when the thigh meat reaches 180 degrees F. The meat will continue to cook outside the oven, so remove the turkey when the thermometer reads 175 degrees Farenheit.

If the turkey is stuffed, the temperature of stuffing should read 160 degrees F. If the turkey is ready and the stuffing is not, scoop the stuffing into a buttered dish and bake.

Gravy:

Strain the roasting juices from the pan into a fat separator or a large measuring cup. Let stand until the fat rises to the top. Skim off the fat and reserve it for the gravy. Add the turkey stock to the degreased juices to equal the desired amount of finished gravy. Eight cups of juices will yield about 8 cups of gravy.

Place the roasting pan over two burners on medium heat. For every cup of gravy, whisk 2 tablespoons of turkey fat and flour in the pan to make a roux. For 8 cups of gravy, use 16 tablespoons (1 cup) each of fat and flour. Cook, whisking often, until it is bubbly and begins to darken.

Wisk in the turkey juices, being sure to scrape up all the browned bits in the pan. Bring to a boil, then reduce heat and simmer until the gravy has thickened enough to coat a spoon. Thin with more stock, if desired, and season with salt and pepper. Gravy can be strained at this point.

Happy Thanksgiving!