Roast Turkey with Pan Gravy

Name: Roast Turkey with Pan Gravy
Cuisine: American
Ingredients: 12- to 14-pound turkey; 6 to 8 cups stuffing; ½ onion, chopped; 2 parsley sprigs; Vegetable oil, for basting the bird; 2 celery ribs, cut in half; 1 medium carrot, washed and cut lengthwise; ½ onions, peeled and halved; ¼ cup all-purpose flour; Salt and freshly milled pepper; Salt and freshly milled pepper

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

12- to 14-pound turkey
6 to 8 cups stuffing

Americas
United States
Main course
Thanksgiving

Method

Singe, wash, and dry the turkey thoroughly.

Remove the wing tips, and chop the gizzard and heart. In a small saucepan, combine the wing tips, neck, gizzard, and heart, along with the vegetables for the stock. Add water to cover.

Bring to a boil over high heat, skim, and reduce the heat to a simmer. Continue to simmer for 1½ hours, or until the neck and bones have fallen apart. A