as mentioned in my holiday table diy post, i hosted friendsgiving for five. as the host, i was responsible for the turkey, gravy, and mashed potatoes. i also threw in some roasted carrots, but i’ll get to those in another post.
this was my first turkey. daunted by the task, i set out looking for recipes that seemed foolproof and simple. finally, i found ina garten’s recipe for the perfect roast turkey. simple & elegant, it was the perfect recipe with rave reviews.
friendsgiving turkey & gravy
- 1/4 lb. unsalted butter (1 stick)
- 1 lemon, zested & juiced
- 1 tsp. chopped thyme leaves
- 1 fresh turkey (10 to 12 lbs)
- salt & pepper
- season salt (adobo)
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 onion, quartered
- 1 head of garlic, peeled
- 4 c. chicken or turkey stock
- 4 Tbsp. unsalted butter OR turkey fat (drippings)
- 1/4 c. all-purpose flour
- 2 sprig of thyme
preheat the oven to 350F degrees.
melt the stick of butter in a saucepan. add the lemon zest, juice, and 1 tsp. of thyme. stir and set aside.
take out the giblets and anything inside the turkey cavity. rinse both the inside and outside of the turkey and pat dry with paper towels. remove any excess fat and leftover pinfeathers. place the turkey in a large roasting pan on the rack. liberally salt & pepper the inside of the turkey. stuff the cavity with the garlic, bunch of thyme, onion, and halved lemon. brunch the outside of the turkey with the butter mixture. season with salt, pepper, and season salt. tie the legs together (crossing one over the other). tuck the wing tips under the body of the turkey.
roast the turkey for about 2-1/2 to 2-3/4 hours, or until the juices run clear when you cut between the leg and thigh. the internal temperature should reach 165F degrees. remove the turkey and place it on a cutting board. cover with aluminum and let it rest for 20 minutes. slice & serve with gravy….
while the turkey is resting, melt 4 Tbsp. of butter or turkey drippings in a large, heavy pan over medium heat. i supplemented the turkey drippings with a tablespoon of butter. whisk in 1/4 c. of flour and cook while continuing to whisk about 1 to 2 minutes. it should become a golden brown. gradually whisk in warm stock, bring to a boil. lower the heat and simmer the gravy. add in thyme, salt & pepper. keep warm until you serve it.