Old-Fashioned Roasted Turkey With Gravy
- 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
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