Classic Roasted Turkey With Pan Gravy
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.75 cup
Chicken Stock (swanson®)3 tbsp
All-Purpose FlourDirections:
1
Remove the package of the giblets and neck from the turkey cavity
2
Rinse the turkey with cold water and pat dry with a paper towel
3
Tie the ends of the drumsticks together
4
Place the turkey, breast side-up, on a rack in a shallow roasting pan
5
Brush the turkey with the stock
6
Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone
7
Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock
8
Begin checking for doneness after 2 1/2 hours of cooking time
9
Let stand for 10 minutes
10
Remove the turkey from the roasting pan
11
Pour off any fat
12
Stir the stock and flour in a small bowl until the mixture is smooth
13
Stir the stock mixture in the pan
14
Cook and stir over medium heat until the mixture boils and thickens
15
Season to taste
16
Serve the gravy with the turkey
17
Serving Suggestion: Serve with savory herb stuffing and cranberry relish
18
For dessert serve with pumpkin pie