Old-Fashioned Roasted Turkey With Gravy

Southern Living
Start cooking the giblets, neck, and vegetables the last 45 minutes of baking.
Makes 12 to 15 servings


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1 (14- to 16-pound) whole turkey
1 1/2 teaspoons mixed-up salt, divided
1 1/2 teaspoons garlic powder, divided
1 1/2 teaspoons poultry seasoning, divided
1 teaspoon ground sage
1 teaspoon pepper
5 (14-ounce) cans chicken broth, divided
1/2 cup butter, melted
2 carrots, sliced
3 celery ribs, sliced
1 medium-size yellow onion, sliced
1/2 cup chopped fresh parsley
1/2 cup all-purpose flour
1/2 cup water
Garnishes: fresh parsley sprigs, orange slices, fresh cranberries


Remove giblets and neck from turkey, and chill for later use. Rinse turkey with cold water; pat dry.

Combine 1 teaspoon each of mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey evenly with mixture.

Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.

Bake, uncovered, at 450° for 1 hour. Reduce heat to 425°, and shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted into thigh registers 180°, basting every 45 minutes with pan drippings.

Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.

Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.

Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring to loosen browned bits on bottom of pan.

Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and cook over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoon each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish, if desired.

Note: For testing purposes only, we used Jane's Krazy Original Mixed-Up Salt.

David Roberts, Birmingham, Alabama

Created date

February 2005