Thursday, November 25, 2010

Thyme Roasted Turkey & Pan Gravy

Last year, our little house hosted Thanksgiving for our families. It will forever be a favorite memory of mine! I found this recipe in a Martha Stewart holiday magazine, and attempted it. It was so good ... even your picky Grandpa T. liked it!

For the turkey:

1 14-16# turkey, completely thawed
1 fresh lemon, cut into thin slices
5 sprigs fresh thyme
1 stick butter, softened

Remove innards from turkey cavity. Rinse well inside and out with cold water. Pat dry with paper towels. Place in large roasting pan. Place lemon slices inside cavity, and tucked under turkey skin. Add thyme to cavity and under skin as well. Smear outside of turkey with butter.

Bake @ 350* for 3-4 hours, until thermometer inserted into thigh registers 180*. Carefully baste turkey frequently throughout roasting. If wings or legs start to get too brown near end of cooking, simply cover those parts with tinfoil. Let turkey sit for 15 minutes before carving.

For the pan gravy:

1/2 C. butter
1/2 C. flour
4 C. chicken broth or turkey stock
2 sprigs fresh thyme
Pan drippings
Salt & pepper, to taste

In saucepan, make a roux by melting butter and whisking flour in. Stir for 4-5 minutes until smooth.
In separate pan, combine broth, pan drippings, thyme, and seasonings and heat until boiling.

Slowly whisk roux into broth mixture, and continue cooking for 10 minutes, until desired thickness. Adjust salt and pepper to taste.

Happy Thanksgiving!

{LDM}

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