Thanksgiving Turkey and Gravy

Turkey

Ingredients

• 15 lb turkey
• 5 carrots (peeled and chopped into 2-inch pieces)
• 4 onions (peeled and chopped into 2-inch pieces)
• 4 celery (chopped into 2-inch pieces)
• 1 batch of Turkey Baste

Gravy

Ingredients

• 3 tbsp flour
• 2 cups turkey stock (or chicken stock)
• salt to taste
• black pepper to taste

Instructions

Turkey

1. Preheat your oven to 325 degrees with the oven rack in it's lowest position.
2. Completely cover the bottom of your roasting pan with the chopped vegetables, and insert the roasting rack over the veggies. (You may need to adjust the amount of chopped veggies according to the size of your pan.)
3. Set the turkey on the roasting rack, and optionally fill with stuffing. (We do, and it's tasty.) Then truss the bird to keep the stuffing from falling all over your veggies.
4. Pour the turkey baste over the top of the bird and rub the herbs and butter all over.
5. With a large piece of aluminum foil, cover the turkey and pan. The idea is to keep in most of the moisture, but not make an airtight seal.
6. Place the turkey in the oven, and leave it alone until the deepest part of the breast meat registers 150 degrees on your thermometer.
7. Remove the turkey from the oven, remove the foil, and then place the turkey back in the oven.
8. Set the oven to 425 degrees to brown the skin.
9. Continue to cook the bird until the breast meat registers at least 160 degrees.
10. Remove from the oven.

Roasted Vegetables

1. Lift the rack and turkey out of the roasting pan and place to the side on a cookie sheet.
2. Scoop the vegetables out of the roasting pan.
3. done.

Gravy

The bottom of the roasting pan should be covered with delicious brown bits and plenty of fat that has rendered out of the turkey. Those the bits to make the gravy.

1. Scrape the brown bits and a few tablespoons of fat into a sauce pan.
2. Place the sauce pan on the stove, set to medium heat.
3. Add in an equal amount of flour to make a roux.
4. Cook until the rough starts to darken a bit, but still blonde.
5. Pour in turkey or chicken stock and whisk to make your gravy.
6. Salt and Pepper to taste.