This is probably one of the most searched for recipes around the holidays! This is one that I’ve had forever and it has saved me quite a few times before I had my friend Google.
Making your first turkey dinner can be quite intimidating but you can follow these simple directions for a perfect roasted turkey. Stuffed turkeys generally need to cook at 325 for about 20 minutes/pound while unstuffed turkeys are about 15 minutes/pound but always check the temperature with a meat thermometer!
Roasted Turkey w/ Giblet Gravy
- 12-14 lb Turkey
- Homemade Bread Stuffing or a couple of prepared boxes
- seasonings to taste (We use a combination of salt, pepper, garlic salt, and/or poultry seasoning.)
- oil or melted butter
1 bag giblets from your turkey
Turkey drippings, if available
5 to 6 T. flour
3-4 c. chicken broth
salt and pepper, to taste
Preheat oven to 325.
Remove the neck and giblets… look carefully for anything that should not be inside the turkey and/or the neck flap!
Rinse the turkey and drain well.
Stuff the neck and body cavity with prepared stuffing.
Turn the wings back to hold the neck flap in place.
Place the turkey, breast side up, up in an open pan.
Brush the skin with oil or melted butter and sprinkle with desired seasonings.
Place in the oven and roast 3-4 hours, basting as needed.
Keep checking the turkey and when the skin is golden brown, carefully cover with foil.
Turkey is done when the temperature, stuck into the thickest part of the thigh, reaches 180-185. Some guides now say 165.
Let rest for 15-20 minutes before carving.
Rinse the giblets (and neck) under cold water and place them in a saucepan.
Cover the giblets (and neck) with water and bring to a boil.
Boil for 20-25 minutes until cooked. Remove from heat.
Chop up the cooled giblets and shred the meat from the neck and set aside.
If you have turkey drippings pour them into a saucepan, if not melt a little butter in the saucepan.
Add the flour to the pan and stir well, cook 4-5 minutes until lightly browned.
Whisk in the broth and cook until thickened as desired, add some of the giblet water if it gets too thick.
Season to taste.