Thanksgiving Turkey and Gravy

by Jana Harvey on April 13, 2011

Thanksgiving Turkey and GravyFrom: Scott Harvey

1 16-lb turkey
3/4 cup olive oil
2 Tbs. Salt
1 Tbs. freshly ground black pepper
4 Tbs. chopped fresh rosemary
10 cloves of garlic
4 sprigs rosemary
2 unpeeled whole oranges
2 peeled yellow onions
1 bottle white wine
2 Tbs. flour or corn starch

Preheat oven to 350ºF
1. Prepare rub by mixing olive oil, salt, pepper, chopped rosemary and garlic. 2. Rub mixture all over the inside and outside of turkey. Place oranges, peeled onions and rosemary sprigs inside turkey cavity. 3. Put turkey on grate in roasting pan and fill bottom with bottle of wine. Cover and cook until instant-read thermometer inserted into the thickest part of the inner thigh registers 170º. About 2 1/2 hours. 4. Pour juices into a medium sauce pan and put turkey back in the oven and cook at 250º F. uncovered until instant-read thermometer reads 180º-185º. Turn oven off and leave turkey in until instant read thermometer reads 190º about 30 minutes. 5. Reduce juices by 1/2 and whisk in the flour or corn starch until gravy is thickened. Carve the turkey and serve with the gravy.


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