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Roast Turkey with Spiked Gravy

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Categories: Christmas, Comfort Foods, Entertaining, Thanksgiving
Type: Main Dishes

Everyone needs a solid recipe for the holiday turkey, and this one fits the bill

Prep Time: 30M

Cooking Time: 3H30M

Serves: makes about 12 servings

Ingredients:

  • 14lb (6.3kg) turkey
  • cornbread stuffing
  • 8 tbsp butter, softened
  • salt and freshly ground black pepper
  • 6 tbsp all-purpose flour
  • 3 cups turkey or chicken stock, as needed
  • 1/4 cup bourbon (optional)
Roast Turkey with Spiked Gravy photo

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Directions:

  1. Preheat the oven to 325°F (165°C). Remove the neck, giblets, and fat from the tail area and save for another use. Stuff the neck cavity loosely with stuffing, and pin the neck skin to the back with a skewer. Loosely fill the body cavity with stuffing and cover the exposed stuffing with foil. Using kitchen twine, tie the drumsticks together and secure the wings to the body.
  2. Place the turkey on a rack in a roasting pan. Rub with the butter and season with salt and pepper. Loosely cover the breast area with foil. Add 2 cups water to the pan.
  3. Roast, basting every hour or so (lifting the foil to do so), estimating about 15 minutes per pound, for about 31/2 hours, until an instant-read thermometer inserted in the thickest part of the thigh, not allowing it to touch a bone, reads 175°F (79°C). During the last hour of cooking, remove the foil. Transfer the turkey to a platter. Let stand for 30 minutes.
  4. Meanwhile, make the gravy. Pour the pan drippings into a glass bowl. Skim off and measure 6 tbsp fat; discard remaining fat. Add enough stock to degreased drippings to make 1 quart (1 liter).
  5. Place the pan over medium heat. Add the fat, whisk in the flour, and let cook 1 minute. Whisk in the stock mixture and bourbon, if using, scraping up the browned bits, and bring to a boil. Simmer over low heat, whisking often, until thickened, about 10 minutes. Season with salt and pepper and pour into a sauceboat.
  6. Carve the turkey and serve with the gravy.
Tips:
  • rest turkey 30 mins before carving
  • freeze the cooked turkey and stuffing for up to 3 months
  • Good with the traditional accompaniments of sweet potatoes, cranberry sauce, mashed potatoes, and green beans or Brussels sprouts.
  • Leftovers Spread the leftover stuffing in a buttered shallow baking dish, cover with aluminum foil, and refrigerate until 30 minutes before serving. Bake in a 350°F (180°C) oven until heated through.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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