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Roast Turkey with Pan Gravy

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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  6 Hours 40 Minutes
  Serves 8
For Turkey:
One 15-pound turkey; thawed; wing tips removed; wing tips, neck, heart and gizzard reserved for gravy
Freshly ground black pepper
For Pan Gravy:
2 cups Giblet Stock (see recipe) or canned reduced-sodium chicken broth
Other necessary recipes:
Giblet Stock
Roast Turkey with Pan Gravy Recipe at
FOR TURKEY: Place turkey on large baking sheet. Cover turkey loosely with clean kitchen towel. Place on kitchen counter until turkey is room temperature, about 4 hours.

Position rack on second level from bottom of oven. Preheat oven to 500 degrees F. Rinse turkey inside and out; pat dry. Place turkey breast side up on rack set in 18 x 13 x 2-inch heavy roasting pan. Sprinkle turkey with ground black pepper. Place turkey in oven legs first. Roast until turkey is brown and meat thermometer inserted into thickest part of thigh registers 180 degrees F, covering loosely with foil if browning too quickly, about 2 hours. Tilt turkey to drain any juices into pan.

Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes. Reserve pan juices for gravy.

FOR PAN GRAVY: Pour pan juices into fat separating measuring cup. Pour off fat. Return pan juices to roasting pan. Set roasting pan atop 2 burners over medium heat. Add Giblet Stock or canned chicken broth. Bring liquid to boil, scraping up any browned bits from bottom of pan. Boil until liquid is reduced to 3 cups. Season pan gravy to taste with salt and pepper. Serve turkey with pan gravy.

Recipe created exclusively for by Barbara Kafka.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 1090
Fat. Total: 54g
Protein: 141g
Carbohydrates, Total: 1g
Sodium: 465mg
% Cal. from Fat: 45%
Cholesterol: 542mg
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Dan, FL Reviewed: 12/23/2011
Has anyone actually tried this recipe?
I don't like to disparage recipes without at least trying them first but I don't think I would eat a turkey that had sat out and allowed to come to room temperature to begin with. It may be a personal thing, but poultry is tricky to begin with and trying to find shortcuts and quicktricks isn't very smart in my opinion.
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