Turkey and Gravy – (5+5=10 ingredients)
(Turkey, Poultry Seasoning, Carrots, Celery, Onion, Chicken Stock, Butter, Wondra sauce thickener, salt, and pepper)
Ingredients:
1 - Turkey, cavity empty, rinsed and dried
2 teaspoons - Poultry Seasoning
Salt and Pepper as needed
1 stick - Butter, melted
2 quarts - Chicken Stock, homemade or store bought
4 - Carrots, washed, peeled, cut into large pieces
3 - Onions, peeled, cut into large pieces
6 - Celery stalks, washed, cut into large pieces
As needed – Wondra sauce thickener (between ¼ and ½ cup)
Thoroughly season inside cavity of turkey with poultry seasoning, salt and pepper. Place turkey on roasting rack, in roasting pan. Brush outside of turkey with melted butter. Add 2 cups of chicken stock to roasting pan.
Cover pan with aluminum foil. Place in 325* oven.
Roast turkey 12-15 minutes per pound until the deepest part of the thigh meat is 170*. Do the math.
When the turkey has one more hour of roasting, remove from oven. Remove foil. Add carrots, celery, and onions.
Return to oven and continue to roast until turkey reaches 170* in the deepest part of the thigh.
If breast skin starts to get too brown, loosely cover it with aluminum foil.
Remove turkey from oven. Carefully move the turkey to a serving platter.
Cover loosely with foil.
Strain contents of roasting pan into a saucepan that will hold at least 3 quarts. Squeeze the juices out of the vegetables then discard the vegetables. Skim off and discard any fat from the top of the turkey roasting liquid. Add the remaining chicken stock and bring to a gentle boil. Let this liquid reduce for about 20 minutes.
Mix ¼ cup of Wondra with one cup of cold water. While stirring constantly, pour Wondra into boiling stock. Continue to stir until gravy returns to a boil. If the gravy is not thick enough, mix more Wondra with more water and add as above.
When the gravy is at the desired thickness, taste it and adjust the seasoning by adding salt, pepper, and poultry seasoning.
