Roast turkey with butter and giblet gravy recipe
One of the most traditional Thanksgiving turkey recipes. Prepared with Giblet Sauce and Bread Dressing.
Ingredients
- 1 Turkey
- 1 Spoonful Butter
- Salt
- Ground pepper
For the giblet sauce
- 1 Turkey neck
- 1 Turkey liver
- 1 Turkey gizzard
- 1 Turkey heart
- Ground pepper
- Salt
- 30 Oz Water (1 l)
- 2/3 Cup flour
For the turkey stuffing
- 4 Tbsp Butter
- 1 Onion
- 1 Celery
- 2 Cups Chicken broth
- 15 Sliced bread
- 1 Cayenne
- Spices to taste
- Salt
- Ground pepper
Instructions
Bread Dressing
- The first thing we are going to do is to prepare the stuffing for our turkey. In a large skillet, over medium-high heat, we are going to melt the butter. Add the finely chopped onion and celery. Cook for 5 minutes. Add the chicken broth and let it simmer for another 5 minutes.4 Tbsp Butter, 1 Onion, 1 Celery, 2 Cups Chicken broth
- Now, in a bowl, we are going to add the bread, also cut. Add the mixture from the pan and stir well. Add the cayenne and spice to taste. And salt and pepper.1 Cayenne, Spices to taste, Salt, Ground pepper, 15 Sliced bread
For the roast turkey
- We will begin by preheating the oven to about 420ºF. We are going to grease the turkey well with previously melted butter, and season it with salt and pepper. Now we are going to stuff it with the mixture we have prepared in the first step.1 Turkey, 1 Spoonful Butter, Salt, Ground pepper
- Place the turkey on the oven rack, and place the tray underneath to collect all the broth it releases. Bake for half an hour at 420ºF. After that time lower the temperature to 350ºF. Cook for an hour and a half to two hours (depending on the size of the bird).
- When this time has passed, turn the turkey over. Put the breast side down. Sprinkle it with the broth that we have collected in the oven tray. Cook for 30 minutes more.Once the turkey is ready, take it out of the oven, cover it tightly with cooking foil, but do not tighten it. Let it rest like this for 20 minutes.
For the giblet sauce
- Now we are going to make the giblet sauce. In a large pot with water, put the turkey neck, liver, heart and giblets. Add a little salt and pepper, to taste. Bring it to a boil. Once it starts to boil, lower the heat and let it cook for an hour and a half.After this time, discard the neck. Put the rest of the ingredients on a chopping board.Salt, 1 Turkey neck, 1 Turkey liver, 1 Turkey gizzard, 1 Turkey heart, 30 Oz Water, Ground pepper
- In a frying pan, add the turkey stock that we have collected in the oven tray. Add another glass and a half of the broth where the giblet was cooked. When it starts to heat, add the flour and stir well until it is integrated and there are no lumps. Add the giblets that we had chopped, season and let it cook for 15 minutes over low heat, or until it has the desired thickness.2/3 Cup flour
- Serve this festive dish by cutting a few slices of turkey; as a garnish, put a couple of spoonfuls of the bread stuffing that we had cooked inside the turkey, and sprinkle it all with some of the giblet sauce.Now you have a spectacular roast turkey with giblet sauce.
Nutrition
Nutrition Facts
Roast turkey with butter and giblet gravy recipe
Amount per Serving
Calories
697
% Daily Value*
Fat
27
g
42
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
306
mg
102
%
Sodium
888
mg
39
%
Potassium
903
mg
26
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
78
g
156
%
Calcium
176
mg
18
%
Vitamin C
9
mg
11
%
Vitamin A
3807
IU
76
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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