The Cook's Corner

Roasted Turkey and Pan Gravy

Staff Report
November 26, 2008 at 11:37 am  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

- 1 12 - to 14-pound turkey

- 1 3/4 cups chicken stock

- 3 tablespoons all-purpose flour

Directions:

1. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with a paper towel. Tie ends of drumsticks together.

2. Place turkey, breast side-up, on a rack in shallow roasting pan. Brush turkey with stock. Insert meat thermometer into thickest part of the meat, making sure thermometer is not touching bone.

3. Roast at 325 degrees for 3 to 3 1/2 hours or until thermometer reads 180 degrees and drumstick moves easily, basting occasionally with stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

4. Remove turkey from roasting pan. Pour off any fat. Stir stock and flour in a small bowl until mixture is smooth. Stir stock mixture in pan. Cook and stir over medium heat until mixture boils and thickens. Season to taste. Serve with the turkey.




View other articles written Staff Report

featured merchant

Patella Dental - Joshua C. Patella, DDS
Patella Dental - Joshua C. Patella, DDS When you visit Dr. Joshua C. Patella and his team at Patella Dental, you are our top priority. Our entire general dentistry team is dedicated to providing you with the personalized, gentle care that you deserve. We believe that teeth should look and feel

Former HHS star is All-Louisiana
Former HHS star is All-Louisiana
- 2880 views
Former Hahnville distance running star Beau Robinson was a little apprehensive when his track and field coach at the University of Louisiana-Lafayette told him he’d be competing in the steeplechase this season, a competition he had no experience with.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox