Traditional recipes

Roast Turkey with Giblet Gravy

Roast Turkey with Giblet Gravy

Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.

Slide the bird into the oven and turn on the oven to 350 degrees (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 ½ hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140 degrees. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.

To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.

Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.

Carve the bird and serve with the gravy.


Roast Turkey with Lemon, Sage, and Garlic and Giblet Gravy

This spatchcocked roast turkey is spread open and roasted flat to speed up the cooking time.

It won’t look like your perfect Thanksgiving or Christmas turkey with legs pointed up ready to carve. It is meant to be carved in the kitchen.

Since it is baked with lemon, sage and garlic, the taste will be simply amazing.

What does Spatchcock Mean?

When you spatchcock a turkey it just means that the backbone is cut out.

Spatchcock turkey comes from an old culinary term of Irish origin. It is an abbreviation of “dispatch cock,” a phrase used to describe preparing a bird by splitting it down the back, spreading it open like a book, and pressing it flat for easy, faster roasting. The term butterflied turkey is also used.

Once carved and presented on a platter you won’t be able to tell the difference between a spatchcocked roast turkey and one you have roasted whole.

This turkey recipe is one of many delicious recipes found in a cookbook called New Thanksgiving Table: An American Celebration of Family, Friends, and Food by Diane Morgan.

Here is what Diane has to say about this butterflied roasted turkey:

Roasting turkey using “This method is brilliant for the Thanksgiving cook with little time to prepare and cook, because a 10- to 14-pound turkey will roast in about an hour and a half. I promise that butterflying the turkey is not difficult, especially if you have poultry shears or a sharp chef’s knife.”


Recipe Summary

  • 1 tablespoon butter, or more as needed
  • 1 serving giblets (turkey neck, heart, and gizzard)
  • ½ unpeeled yellow onion, rinsed
  • 7 cups water, divided
  • 1 cup turkey drippings, or as much is produced
  • ¾ cup all-purpose flour
  • salt and ground black pepper to taste

Heat butter in a 3-quart saucepan over medium-high heat cook and stir giblets and onion until browned, 5 to 10 minutes. Add 6 cups water to onion mixture and bring to a boil reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.

Strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. Add more water if needed to make 4 cups.

Place the turkey roasting pan with drippings over 2 burners on low heat add 1 cup water and stir to release brown bits of food.

Pour drippings into a fat separator or a small bowl and allow fat to rise to the top skim off excess fat and transfer to a 1-cup measuring cup. Fat should equal 3/4 cup add butter if needed to get to 3/4 cup fat. Strain liquid through a fine-mesh sieve into a 2-cup measuring cup, adding more water to equal 2 cups if needed.

Combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool.

Heat fat in a 3-quart saucepan over medium heat whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix broth mixture into fat mixture using a whisk until smooth bring to a boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.


Emeril: Basic Turkey With Giblet Gravy

Nov. 19, 2004 -- -- Looking for the perfect turkey recipe for the Holiday Season? Check out Emeril's Big Bird With Giblet Gravy recipe.

Note: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird. Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink -- this promotes the growth of harmful bacteria.

• One 10- to 12-pound turkey, defrosted if frozen, giblets, neck, and livers reserved for the gravy

• 1 medium onion, coarsely chopped

• 1 carrot, peeled and coarsely chopped

• 1 rib celery, coarsely chopped

• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)

• 1 teaspoon Emeril's Original Essence, recipe follows

• 4 tablespoons unsalted butter, softened at room temperature

• Giblet Gravy, recipe follows

Preheat the oven to 400 degrees and fit a roasting rack inside of a roasting pan.

Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.

Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence (recipe below). Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.

Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid.

When done, the turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees when the turkey is cooked through. If the turkey begins to look too browned before being completely cooked through, cover the top loosely with aluminum foil until it is done.

Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for the gravy.

Emeril's Essence

• 5 tablespoons sweet paprika

• 2 tablespoons freshly ground black pepper

• 2 tablspoons onion powder

• 2 tablespoons dried oregano

• 2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Giblet Gravy

• Giblets, liver, and neck from 1 turkey

• 1/3 cup peeled and minced carrots

• 2 cloves garlic, peeled and minced

• 4 teaspoons all-purpose flour

• 1 1/2 cups chicken stock or canned low-sodium chicken broth

• Salt and freshly ground black pepper

In a medium pot, melt the butter and the heat the oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.

Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm with Emeril's Big Bird. Makes about 3 cups


  • turkey giblets
  • 1 bay leaf
  • 1 sprig of thyme
  • 4 black peppercorns
  • ½ onion, sliced
  • pan juices from the roast turkey
  • 25g/1oz plain flour
  • salt and pepper

Place the giblets in a saucepan and cover with 2 pints of water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.

Strain the stock and measure 750ml /1 1/4 pints. Set aside.

Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.

Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.

Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.


Herbed Roast Turkey with Giblet Gravy

Preheat oven to 325F. Rub dried herbs and minced garlic into turkey skin. Sprinkle with salt and pepper. Tie legs together. Place turkey breast side down in roasting pan. Rub 6 tablespoons butter over turkey. Roast 20 minutes. Pour 1/2 cup wine over turkey. Roast 2 1/2 hours, basting with remaining wine and pan juices every 30 minutes (add stock to pan as necessary). Turn turkey breast side up. Roast until skin turns brown and meat thermometer inserted in thickest part of thigh registers 170F. Bring 2 cups stock, 1 1/2 cups wine, onion, carrot, celery and garlic to simmer in saucepan. Chop giblets and add to stock. Add neck and enough water to cover. Simmer for 2 hours, or until liquid is reduced to 2 cups. Strain. Transfer turkey to platter. Tent with foil. Skim fat from pan juices. Place flour in small bowl. Gradually mix in 1/2 cup giblet broth. Set roasting pan with juices over high heat. Add remaining giblet broth to pan and bring to boil, scraping up any browned bits. Add flour mixture and stir one minute. Boil until slightly thickened, stirring occasionally.

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  • 1 (14 lb) turkey, including the gibblets
  • 2 small apples
  • 1 small yellow onion
  • 1 lemon
  • 1 shallot
  • 2 cups apple cider or hard cider
  • 1/2 cup apple cider vinegar
  • 1 tbsp minced garlic
  • 1 tbsp flour
  • 1/4 cup red wine
  • Let the turkey stand at room temperature 30–45 min. Preheat the oven to 350°F. Remove the giblets from the turkey and refrigerate. Trim any excess fat from the turkey and season all over with salt and pepper. On a rack set in a large roasting pan, arrange the turkey, breast side up. Quarter the apples and onion, and halve the lemon. Place apples, onion, and lemon inside the cavity of the turkey. Tie the drumsticks together with string and tuck the wing tips behind the turkey.
  • Finely chop the shallot. In a medium bowl, whisk together shallot, cider, vinegar, and garlic and pour over turkey. Roast 2½–3 hours, until the thickest part of the turkey thigh reaches 165°F, basting occasionally. Cover the turkey loosely with foil and let rest.
  • While turkey rests, skim the fat off the pan juices, if desired. To a medium skillet, add pan juices and reserved giblets. Cook on medium-high until slightly reduced. In a small bowl, whisk the flour into the red wine. Stir the red wine mixture into the juices, whisking constantly. Cook until slightly thickened. Season with salt and pepper. Remove giblets. Serve turkey with giblet gravy.

Garnish the platter with parsley sprigs, kale, and roasted apples, if desired.


Roasted Turkey with Giblet Gravy

There was never anything fancy about my Pennsylvania Dutch grandmother's roast turkey. She did not use many herbs or spices when roasting meats. The flavor came from the bird, the vegetables used and how well she roasted it. The result is pure and delicious turkey flavor. This recipe does not call for stuffing. If you like, stuff the bird but add about thirty minutes to the roasting time. See the Potato and Bread Filling in the similar and related recipes for a favorite PA Dutch poultry stuffing that can also be baked as a separate casserole.

Ingredients
  • 1 whole chicken, or the equivalent in chicken and/or turkey parts
  • 1 pound chicken gizzards
  • 1 large onion
  • 1 large carrot
  • 1 stalk celery
  • 1 bay leaf
  • Water and/or low-sodium chicken broth to cover meat
  • Salt and pepper to taste
  • Flour/water paste
  • One turkey, about 14 pounds
  • 1 large onion
  • 1 large carrot
  • 1 stalk celery
  • Butter for basting
  • Salt and pepper to taste

To prepare broth for gravy: Brown chicken over high heat in large stockpot. Add gizzards and vegetables cover with water and/or broth. Add salt and pepper. Simmer over low heat until meat and gizzards are tender, about 60 minutes. Remove meat and vegetables from broth. Chop gizzards into small pieces. Return to broth. (Can be done several days ahead and refrigerated.)

To prepare turkey: Preheat oven to 325° F. Remove the packet of giblets and neck from inside the turkey. (Do this early, adding the neck, gizzards and heart when cooking the broth above, or cook them separately and combine the broths.) Place the onion, carrot and celery in the cavity, cutting as needed to fit. Tie the legs with butcher's twine. Brush all over with the butter. Season with salt and pepper to taste. (If you have a self-basting bird, use very little salt.) Place on rack in shallow roasting pan. Roast, basting about every 20 minutes with broth or pan juices, for about 3-1/2 hours or until an instant-read thermometer inserted in thigh registers 170° F. Tent loosely with foil if turkey gets too brown. Place on cutting board and tent with foil. Let rest at least 20 minutes before carving. (The internal temperature will rise while the turkey rests.)

To finish gravy: Meanwhile, finish the gravy. Deglaze the roasting pan with some of the broth. Add the remaining broth. Make a paste with flour and cool water, being certain to combine thoroughly. Add gradually to gently boiling broth in roasting pan, stirring or whisking vigorously and pausing in between additions to allow gravy to thicken. Continue to add flour paste and cook until it is the desired consistency. Serve immediately or keep warm over a very low temperature.


Roasted Turkey and Giblet Gravy

Dissolve the salt in a small amount of hot water add ice and cold water to equal a gallon.

In an ice chest, place the thawed turkey and enough brine to completely submerge. For best results let turkey sit in brine for 24 hours.

Preheat oven to 300 degrees.

Roughly chop one onion, one carrot and one stalk of celery and place vegetables in cavity of the turkey. Truss turkey. Sprinkle skin of the turkey with kosher salt and freshly ground pepper (about one tablespoon of each for a 14-pound turkey). Place turkey in a roasting pan on a roasting rack. Place two cups of chicken broth in the bottom of the roasting pan and place all in the oven. Roast turkey for 12 minutes per pound. Do not baste or open the oven door during cooking process.

When done (turkey has reached 180 degrees on a meat thermometer inserted into the thickest part of the thigh), remove the roasting rack and place turkey on a cookie sheet.

Remove the drippings from the pan, using a fat separator, remove fat from the juices. Place the turkey fat into a medium-sized skillet (you should have one quarter cup fat, if you do not add a bit of oil to make up the difference). Chop the giblets into small pieces. Add the giblets to the hot fat and cook for 5-6 minutes. Heat the broth in a microwave. Add 1 /4 cup flour to the fat and giblets and cook over a medium heat for four to five minutes, stirring constantly. Stir in the hot broth and simmer until thickened. Add canned chicken broth if gravy is too thick. Add one tablespoon Kitchen Bouquet.

Let turkey rest for two minutes per pound before carving. Yield: one hungry family and a few unwanted relatives.


Roast Turkey with Giblet Gravy

A basic, dependable recipe. Additional seasonings may be added at the cook's discretion.

Recipe Ingredients:

1 (12 to 14-pound) turkey
Salt and freshly ground pepper
Vegetable oil or melted butter

Giblet Gravy:
Giblets and neck from 1 turkey
1 small onion, chopped
3 cups water
2 stalks celery, chopped
1/4 teaspoon poultry seasoning
1/4 teaspoon marjoram leaves
1/4 teaspoon rubbed sage
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons cornstarch
1/4 cup water

Cooking Directions:

  1. Remove giblets and neck from turkey reserve for gravy recipe. If necessary, remove any remaining quill tips from skin. Rinse turkey thoroughly, inside and out, with cold water pat dry.
  2. Sprinkle cavity with salt if you are not going to stuff turkey. To stuff, lightly pack dressing into body cavities of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers, and truss. Tie ends of legs to tail with cord. Lift wingtips up and over back, and tuck under turkey.
  3. Place turkey on a roasting rack, breast side up brush entire bird with oil or butter. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone.
  4. Bake in a preheated oven at 325°F (160°C) for 4 to 5 hours or until meat thermometer registers 185°F (approximately 85°C).
  5. When turkey is two-thirds done, cut the cord or band of skin holding the drumsticks ends to the tail this will ensure that the thighs are cook internally.
  6. Turkey is done with drumsticks are easy to move up and down. Let stand 15 minutes before carving. Garnish as desired.
  7. For Giblet Gravy: Combine first 3 ingredients in a saucepan. Bring to a boil cover, reduce heat, and simmer 45 minutes or until giblets are fork-tender. Drain, reserving broth.
  8. Remove meat from neck coarsely chop neck meat and giblets set aside.
  9. Add water to reserved broth to equal 3 cups. combine broth, chopped neck meat, giblets and next 7 ingredients. Bring to a boil reduce heat, and simmer, uncovered, 30 to 45 minutes.
  10. Combine cornstarch and 1/4 cup water stir into broth mixture. Bring to a boil boil 1 minute.
  11. Serve gravy hot over turkey and dressing. Makes 2 2/3 cups.

Note: Roasting time suggested in recipe is for a stuffed turkey. Unstuffed turkeys require 5 minutes less per pound.