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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

My Thanksgiving Marinated Turkey w/gravy Recipe

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This recipe for My Thanksgiving Marinated Turkey w/gravy is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 - 22 lb. turkey (fresh)
Cook giblets in pan full of lightly salted water
1/2 c. oil
2 tsp. vinegar
1 tsp. sugar
3 T. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Lawry's seasoning salt
Directions:
Directions:
Mix all the ingredients well. Have turkey ready by washing it well, inside and out (remove giblets!) Twist the wings back under themselves.
Put turkey in roasting pan on a roasting rack. Pat the marinade all over, and inside the turkey as well. Secure the flap of skin over the opening by pinning shut with toothpicks or metal skewer.
Cover with Saran Wrap, then a large towel. Put in the refrigerator overnight.
Remove towel and Saran Wrap. Add 2 c. of water to the bottom of the pan. Put lid on roasting pan and bake in the oven at 300º for 15 min. per pound...or until legs wiggle freely, timer in the turkey pops up, or thermometer reads 185º.
Remove turkey. Remove drippings to a gravy separator. Put 1/2 c. of the fat back into the pan. Add 1/2 c. flour and heat until hot, stirring constantly. Add 3 1/2 c. liquid (I make the liquid by boiling the giblets for an hour first and then using that water. Also, use the drippings from the turkey itself.) Cook and stir until gravy thickens and starts to boil. Cut up the giblets and add to the gravy if desired.

 

 

 

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