Steven's Turkey

By backfxrs

This method has been foolproof and the gravy is outstanding. This year, Leslie soaked her turkey in brine for 24 hours then roasted the turkey as follows. All ingredients for doing the brine can be bought in a package along with a brining bag.

Ingredients

• 3 cups of chopped carrots,
• 1 cup of chopped celery
• 3 cups of chopped onions
• 3 to 4 cloves of chopped garlic
• 1 turkey –size depends on number of people to be served- approximately 1/2 pound per person
• Butter
• Salt and Pepper

Preparation

Step 1

1) Remove the package of gizzards, wash the turkey inside and out, pat dry.
2) Stuff both ends of the turkey with the vegetable mixture. Spread the leftover vegetables on the bottom of the pan.
3) Insert cubes of butter under the breast skin and rub the whole turkey also.
4) Sprinkle with salt and pepper.
5) Place the turkey over the vegetables.
6) Insert a meat thermometer into the deepest part of the turkey usually between the breast and the thigh-(don’t hit any bone).
7) To roast:
-Roast at 450 degrees for ½ hour.
-After the ½ hour, place a tent of heavy duty aluminum foil over the turkey and reduce the temperature to 325 degrees.
-Baste every hour.

The turkey is done when the temperature reaches 170 degrees.

-Remove the turkey from the oven and let stand about 45 minutes.


1) To make the gravy pour or skim off the fat from the top of the drippings.
2) Scoop the vegetables out of the turkey cavities and add to the drippings and vegetables from the pan.
3) Place some vegetables and drippings in a food processor and grind until slightly chunky.
4) Repeat #3 until all of the vegetables and drippings are ground.