"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roast Turkey and Gravy Recipe

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This recipe for Roast Turkey and Gravy, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Thompson, Lowell MI
Added: Saturday, August 22, 2009


12-15 lb Turkey, cleaned and giblets removed
2 Lemons, halved
2 Onions, peeled and quartered
12 Sprigs Fresh Rosemary
12 Sprigs Fresh Sage
12 Sprigs Fresh Thyme
2 bottles of beer
Minced Garlic
Nature's Seasoning
1-2 Tbsp Cornstarch or Flour

Finely Chop 2 sprigs of each of the herbs and mix with garlic, softened butter and lightly season. Rub outside of turkey with blend and under the skin. Stuff turkey with Lemons, Onions, Minced Garlic and remaining herbs (whole). Place in shallow roasting pan on rack. Pour beer in bottom of pan. Bake at 375-400 for first 30 minutes uncovered. Decrease heat to 325 and tent for remainder of cooking time. Baste every 20-25 minutes
Bake for approx 4 hours in total (until internal temp reaches 160-165). Remove lemons, onions, and herbs. Let rest minimum of 20 minutes prior to carving.

Gravy: Scoop a cup of juices out of pan and mix with Cornstarch to make thickener. Return mixture to pan and cook over stove top. Stir constantly until thickened, add more thickener if too thin. (Should not need add'l seasoning, but taste test and season if necessary)




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