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Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl. Reserve 2 teaspoons for the gravy
Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the remaining seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup of the stock to the pan; cover loosely with heavy duty foil
Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Transfer turkey to platter. Let stand 20 minutes
Meanwhile, for the gravy, pour turkey drippings into 4-cup measuring cup. Skim fat. Add enough stock to drippings to measure 4 cups. Melt butter in large saucepan on medium heat. Add flour and reserved 2 teaspoons seasoning mixture. Cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 10 minutes or until thickened. Season to taste, as desired. Serve turkey with gravy
the very best turkey and not so hard to make.
Brenda | November 24, 2013 |