BEST GRAVY EVER

INGREDIENTS

2 tablespoons butter

2 tablespoons flour

2 cups turkey stock [or a combination of turkey drippings and stock to make 2 cups]

1 teaspoon corn starch

2 teaspoons water

DIRECTIONS

1. In a 10-inch skillet, melt butter over medium high heat. Whisk in flour, then allow to cook for 2 minutes until the roux begins to brown. Whisk. Cook for another 2 minutes until brown. Whisk. Cook for a final 1 to 2 minutes until roux is dark brown and fragrant.

2. Add turkey stock one tablespoon at a time, whisking vigorously to prevent lumps. Once a 1/2 cup of turkey stock has been added, whisk in the rest of the stock, and then allow gravy to come to a full boil, about 3 minutes.

3. In a small bowl, add cornstarch and water. Mix with a spoon until smooth. Whisk cornstarch slurry into boiling gravy, and allow to cook for 1 minute until gravy has thickened.

4. Season with salt and pepper. Pour into a serving dish. Serve.

OVEN-ROASTED TURKEY

YIELD: 1 12-14lb turkey, cut into pieces

FOR THE GRAVY

4 onions, quartered

4 carrots, quartered

8 celery ribs, quartered

8 dried bay leaves

4 tablespoons dried thyme leaves

4 tablespoons dried rosemary leaves

4 tablespoons white vinegar

1/2 cup olive oil

2 teaspoons kosher salt or 1 teaspoon table salt

1 teaspoon black pepper

2 cups turkey broth

1. Brine turkey parts the night before. (See Turkey Brine recipe) Rinse, pat pieces dry, and store in fridge until needed.

2. In a roasting pan, place onions, carrots, and celery ribs and rub with 1/4 cup olive oil. Add bay leaves, thyme, rosemary, salt, and pepper and sprinkle with vinegar. Grease a baking rack with non-stick spray and place over the roasting pan. 

FOR THE TURKEY

1/2 cup olive oil

1 teaspoon kosher salt or 1/2 teaspoon table salt

1 teaspoon ground black pepper

1 12-14lb turkey, cut into parts

1. Rub turkey pieces with olive oil. Coat with salt and pepper. Arrange pieces on the greased baking rack.

TO BAKE

1. Heat oven to 425 degrees F. Arrange one oven rack to the position with the exact temperature. If needed, an oven thermometer can help find the right place.

2. When the oven is heated, place the prepared roasting tray in the oven, then add the turkey broth (this omits spills when moving from the countertop to the oven). Close door.

3. Bake turkey parts at 425 degrees F for 30 minutes. WITHOUT OPENING THE OVEN DOOR, reduce temperature to 275 degrees F and bake for 2 to 2 and a half hours. Remove from oven and check for doneness: the dark meat registers 175 F and the breast meat registers 160 F on an instant read thermometer. Turn the oven temp to 375 degrees F and place the turkey back in the oven. Cook until golden brown, about 25 to 30 minutes. Remove turkey from oven and allow to rest at least 10 minutes before serving.

4. To make gravy, strain the roasted vegetables and turkey broth. Use in Best Gravy Ever. Serve.