Gobble Gobble Roast Turkey and Stovetop Gravy
Gobble Gobble Roast Turkey and Stovetop Gravy
Make it with:
Richard’s Famous Gobble Gobble Poultry Seasoning and
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt
Cook the most fragrant, moist and delectable turkey.
“It smells so good in here,” is what we hear when turkey’s in the oven!
This recipe is for an unstuffed turkey, but you can add stuffing inside the bord just before roasting. Do not stuff turkey ahead of time.
Ingredients
Fresh whole turkey )or defrost frozen turkey according to package directions
1 stick butter, softened (or use ¼ C. olive oil)
1 peeled onion, quartered, I large peeled carrot, quartered
1 tsp. Richard’s Famous Gobble Gobble Poultry Seasoning and
1 tsp. Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt
Directions
Preheat oven to 350 degrees.
Remove giblets and neck packages from the cavities of the turkey.
Place turkey on a rack in roasting pan. Place vegetables inside the turkey.
Mix the Richard’s Famous Gobble Gobble Poultry Seasoning and Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt
thoroughly into the butter. The butter should be very soft.
Rub the butter evenly over the exterior of the turkey, including the legs and wings. Place the roasting pan on a rack in the lower third of the oven. Carefully pour water into the bottom of the pan, about 1” or so; do not pour the water over the bird.
Cover the turkey lightly with a tent of foil.
Roast according to the package directions depending on the size of the bird. Check the turkey occasionally and add more water to the bottom of the pan if it evaporates. During the last hour, remove the foil to brown the turkey. There is enough butter on the turkey that it should not be necessary to baste, but you may baste the turkey if desired with pan juices during raosting.
Check turkey to be certain it is thoroughly cooked, with a minimum internal temperature of 165 degrees in the thickest part of the breast and innermost part of the thigh.
Remove pan from oven, and place turkey on a cutting board. Let rest, covered loosely with foil, for about 10 minutes before carving.
In the meantime, make the gravy, if desired.
Stovetop Turkey (or Chicken )Gravy
1 box of No-MSG Chicken Broth
1/3 C. flour
gravy coloring (if desired)
1 tsp. Richard’s Famous Gobble Gobble Poultry Seasoning and
1 tsp. Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt
Pour the pan juices from the cooked bird into a gravy separator (which helps remove excess fat) or a bowl so you can spoon off some of the fat on the top.
Pour the pan juices through a sieve into a large sauce pot. Add 1 box chicken broth.