Roast Turkey With Pan Gravy
|Frozen turkey||1 (Fresh Or Frozen, Reserve Giblets And Neck)|
|Garlic||2 Clove (10 gm), minced|
|Butter||1⁄2 Cup (8 tbs), melted|
|Turkey broth with giblets||1 Cup (16 tbs)|
|Dry white wine/Vermouth||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Black pepper||To Taste|
Preheat oven to 450°F Rinse turkey; pat dry with paper towels.
Prepare stuffing, if desired.
Stuff body and neck cavities loosely with stuffing, if desired.
Fold skin over openings and close with skewers.
Tie legs together with cotton string or tuck through skin flap, if provided.
Tuck wings under turkey.
Place turkey on meat rack in shallow roasting pan.
Stir garlic into butter.
Insert meat thermometer in thickest part of thigh not touching bone.
Brush 1/3 of butter mixture evenly over turkey.
Place turkey in oven; turn temperature down to 325°F Roast Roast Turkey with Pan Gravy, continued 18 to 20 minutes per pound for unstuffed turkey or 22 to 24 minutes per pound for stuffed turkey, brushing with butter mixture after 1 hour and then after 1 1/2 hours.
Baste with pan juices every hour of roasting.
If turkey is overbrowning, tent with foil.
Cook until internal temperature reaches 180°F and legs move easily in sockets.
While turkey is roasting, prepare Turkey Broth with Giblets.
Transfer turkey to cutting board; tent with foil.
Let stand 15 minutes while preparing gravy.
Pour off and reserve juices from roasting pan.
To deglaze pan, pour wine into pan.
Place over burners and cook over medium-high heat; scrape up browned bits and stir constantly 2 to 3 minutes or until mixture has reduced by about half.
Spoon off 1/3 cup fat from pan drippings; discard remaining fat.
Place 1/3 cup fat in large saucepan.
Add flour; cook over medium heat 1 minute, stirring constantly.
Slowly stir in 3 cups Turkey Broth, defatted turkey drippings and deglazed wine mixture from roasting pan.
Cook over medium heat 10 minutes, stirring occasionally.
Stir in reserved chopped giblets; heat through.
Season with salt and pepper to taste.