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Roast Turkey And Giblet Gravy Recipe

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This recipe for Roast Turkey And Giblet Gravy, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Roast Turkey
18 To 24-Pound Turket (or your choice of pounds)
2 tlbs seasoned salt or ( season to your taste)
1 tlbs poultry seasoning
2 tsps ground thyme
2 tsps meat tenderizer
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground pepper
1 tsp ground sage
3/4 tsp ground paprika
1 large onion quartered
1 green bell pepper, seeded and quartered
1 navel orange, quartered
1 apple, seeded and quartered
2 stalks celery with leaves, halved
1 cup orange juice

Giblet Gravy
1 quart chicken broth
1 tsp seasoned salt
1/2 tsp garlic powder
turkey giblets and neck ( or you may use chicken gizzards as well)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup bacon drippings or cooking oil
1 cup milk
1/4 cup all purpose flour

Directions:
Directions:
Roast Turkey
preheat oven to 325 remove turkey from it's packing (don't forget giblets & neck) rinse and pat turkey dry place the breast side up in roasting pan. mix together salt and seasonings, and then season the turkey, inside and out, with the mixture. fill the neck and body cavity with the cut up vegetables, fruit, and orange juice. fold wings under the body and tie legs together. cover the breast with a piece of aluminum foil and roast, about 15-minutes per pound, baste about every 30-minutes, and remove the foil after approximately one (1) hour to allow the turkey to brown. check often, replace the foil if the turkey become too brown.
serve with dressing, giblet gravy, sweet potato casserole, fresh collard greens, cranberry sauce and butter rolls. makes a wonderful Thanksgiving dinner.

Giblet Gravy
in a medium saucepan bring chicken broth, salt, and garlic powder to boik, add washed giblets and neck . Reduce heat and simmer for 30 to 45-minutes. remove giblets from broth, allow to cool, chop, and set giblets and broth aside. in a separate pan saute onion, bell pepper, celery in cooking oil, or bacon drippings, until done, drain and pour into sauce pan with giblets, chicken broth mixture cook on very low temperture. in skillet brown flour until golden brown and add to giblet, broth mixture stir often. cook for an additional 10-15-minutes. or until done smooth gravy.

 

 

 

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