Roast Turkey and Gravy

By á-4133

Ingredients

• Whole Turkey
• 6 chicken boullion cubes
• 2 tsps onion flakes
• 4 tsps thyme
• 2 tsps garlic powder
• 2 tsps black pepper
• 4 tbsp corn starch
• 1 tsp gravy master
• 1/2 cup milk

Preparation

Step 1

Place about an inch of water in bottom of roasting pan. Add turkey and sprinkle with 1 tsp onion flakes, 2 tsps thyme, 1 tsp garlic powder, 1 tsp black pepper. Add 3 boullion cubes to bottom of roasting pan. Place a tent of aluminum foil over bird and place in oven at 350 degrees for the time suggested for the bird (varies by how many pounds your bird is). Remove the foil tent after one hour and baste bird with juices every 45 minutes thereafter until done.

In the meantime, place turkey neck and heart in a 2 quart pot with about 1 quart water. Add remaining boullion cubes and spices to pot and bring to a boil. Simmer for one hour. Shut off pot and remove neck and heart. Put pot aside.

Add several basters full of juice from bird in oven to pot after 2 1/2 hours of roasting time.

When bird is done and removed from oven, relight the flame under the gravy pot and bring to a boil. Take the cornstarch and add hot water to make a milky type paste. Add to boiling gravy to thicken. Add gravy master and milk to gravy, stir and remove from heat.