Thanksgiving Recipe for Roasted Turkey & Homemade Gravy
- Thaw frozen turkey in refrigerator. It takes 24 hours per 5 pounds to thaw, so if you have a 20 pound turkey it will take four days to thaw. There is no harm in giving it an extra day or two to be certain turkey is thawed.
- Remove package of gibletstypically stored inside chest cavity. Dry with paper towel
- Baste turkey– Melt 1 stick of butter and brush over entire turkey(inside and out).
- Season turkey– Lots of salt, pepper and Lawry’s Seasoning salt
- Bake turkey – Preheat oven to 325 degrees.Place turkey breast downon roasting pan. Lay a piece of aluminum foil over turkey to avoid over-browning. Remove foil one hour before end of cooking time for golden brown result.
Size Baking Time
10 to 18 lbs 3 to 3 ½ hours
18 to 22 lbs 3 ½ to 4 hours
22 to 24 lbs 4 to 4 ½ hours
24 to 30 lbs 4 ½ to 5 hours
- Save Broth – Retain broth for making gravy
- Slice Turkey
1, Cook Giblets – Slowly boil giblets until very tender. It is a good idea to purchase and include extra giblets and a couple of small
chicken breast for added consistency, flavor and quantity
- Boil 4 or 5 Eggs– Boil, peel and slice and chop VERY coarsely
- Mix flour and water– Mix with fork 5 or 6 tablespoons of flour with very hot water and set aside
- Heat turkey broth – Remove anything that doesn’t look good from turkeydrippings remaining from roasted turkey. Place broth and giblets in mediumpot and simmer.
- Make Gravy – While broth is simmering, slowly stir in water & flour mixture.It may be lumpy at first, but will dissolve or lumps can be dipped out. Stir and make gravy to desired consistency. If too thick, add a little water and if too then, make another small combination of flour and water and add a little more to it.
- Add eggs – Add sliced boiled eggs and stir. If gravy becomes too thick, just add a little water.
- Season to taste – May add salt and pepper if desired, but usually drippings from roasted turkey add the perfect amount of seasoning