"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Thanksgiving Turkey and Gravy Recipe

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Thanksgiving Turkey and Gravy image
Jerry Colley

 

This recipe for Thanksgiving Turkey and Gravy, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Turkey:
One 13 - 15 pound turkey, thawed
1 stalk of celery cut in 3 pieces
1 medium onion, cut in half
Olive oil

Gravy:
Turkey giblets and neck
Water
1/3 cup flour
Salt

Directions:
Directions:
Turkey:
Remove giblets and neck from turkey and reserve for gravy. Rinse turkey and pat dry. Season cavity with about 1 teaspoon salt. Insert celery and onion into cavity. Brush turkey skin with olive oil. Place turkey on greased rack in roasting pan. Cover with foil tent. Roast at 325 for 3 1/2 hours or until done, removing foil tent last 30 minutes.

Turkey Gravy:
While turkey is cooking, heat to boiling the giblets and neck in salted water to cover, about 2 cups. Reduce heat to low, cover, and cook 45 minutes. Drain, reserving broth. When turkey is done remove rack from pan. Add broth to drippings and stir until brown bits are loosened. In a small bowl, place about 1/3 cup of flour. Add about 1/2 cup of water and stir until smooth. Add to drippings. Cook over medium heat, stirring constantly, until thickened. If the gravy is too thin, add a little more flour, if too thick add a little water.

 

 

 

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