i need a turkey recipe and gibblet gravey recipe?

Question

i need something simple that tastes good for the turkey i looked on google and all i can find is just put salt on it... i want to do more than just salt and pepper... please help i need a good gravy too i made one a few years ago called grandamas gibblet gravy but lost the recipe so if anyone has any good recipes for that please share... thanks

by the way i plan on roasting/baking the turkey the gibblet and want to make the gibblet gravy by its self on the stove...

Answer 1

buy a Butterball turkey and cook it in a Reynolds Roasting Bag just exactly the way the directions say. You will get a perfect turkey every time. The one drawback is the skin does not crisp up but the turkey is lovely and juicy.

Gravy: Take the giblets and put them in a pan and cover them with water. Add a little salt, some peppercorns, half an onion, and a bay leaf, and simmer until you have 2 cups of well-flavored liquid. You can substitute 1 cup of dry white wine for 1 cup of the water if desired.

Melt 2 T. butter in a heavy pan over medium heat. When it is liquid, slowly whisk in 2 T of plain white flour. Keep whisking until the flour has absorbed all the butter. Slowly whisk in the giblet liquid, adding it about 1/4 cup at a time until the mixture in the skillet is smooth. Turn the heat to low and keep whisking until it thickens.

Keep the heat medium, medium-low. If you try to go too fast you will wind up with a gravy that tastes of uncooked flour. This is the ideal activity during the 20 minutes the turkey is "setting up" on the carving board.

I like to add a crumble of dried thyme and a flick of red pepper flakes as well. You can enrich the gravy with a little cream or whole milk and additional butter.

Answer 2

appropriate Roast Turkey one million clean turkey (12 kilos) Kosher salt Freshly floor black pepper one million great bunch of clean thyme one million lemon, halved 3 Spanish onions one million head garlic, halved crosswise 4 tablespoons butter (one million/2 stick), melted one million/2 cup stable olive oil 8 carrots, peeled and decrease into 2-inch chunks 10 purple new potatoes, halved 3 heads fennel, fronds bumped off, decrease into wedges for the time of the middle Preheat the oven to 350 tiers. Take the giblets out of the turkey and wash the turkey interior and out. eliminate any extra fat and leftover pinfeathers and pat the exterior dry. place the turkey in a extensive roasting pan. Liberally salt and pepper the interior the turkey hollow area. Stuff the hollow area with the thyme, lemon, between the onions (quartered), and the garlic. Brush the exterior of the turkey with the butter and sprinkle with salt and pepper. Tie the legs including string and tuck the wing concepts under the physique of the turkey. Peel and slice the the rest onions, toss them with one million/4 cup olive oil, and scatter them around the turkey. Roast the turkey for one million hour. Toss the carrots, potatoes, and fennel with one million/4 cup olive oil and upload to the roasting pan. proceed to roast for a pair of million one million/2 hours, or till the juices run clean once you decrease between the leg and the thigh. eliminate the turkey to a reducing board and canopy with aluminum foil; enable relax for 20 minutes. Stir the vegetables and return the pan to the oven. proceed to cook dinner the vegetables mutually as the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8. --Ina Garten, FoodTV

Answer 3

Herbed Turkey and Dressing

Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 14 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BASTING SAUCE:
2 1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley -- chopped
2 Tablespoons dried chives
DRESSING:
1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery -- thinly sliced
3 cups carrots -- thinly sliced
1/2 pound fresh mushrooms -- chopped
1/2 pound fully cooked ham -- cubed
2 cups green onions -- sliced
2 cups chopped pecans
1 large tart apples -- chopped
1 cup dried apricots -- chopped
1 Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs -- lightly beaten
1 16 pound turkey -- (16 to 18)
1 cup chicken broth

In a pan, bring broth, butter and salt to a boil. Add herbs; set aside.
Toast bread; cut into 1/2" cubes. Place in a bowl. In a skillet, brown
sausage; remove with slotted spoon and add to bread. Add butter to drippings;
saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread
mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting
sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings;
tie drumsticks together. Place on rack in roasting pan. Baste with some of
remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2
hours or until thermometer reads 185 degrees, basting every 30 min. When
turkey begins to brown, cover lightly with foil. Add broth to remaining
dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill.
Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.