Amazing meal for Thanksgiving or Christmas! Everything you need in 1 post!
Under Skin Butter Rub:
1 Stick of Butter, softened
1tsp Lemon Juice
1.5T Fresh Garlic, minced
2tsp Lawry’s Seasoned Salt
1tsp Paprika (Plus, some for later sprinkling)
1/2tsp Garlic Powder (Plus, some for later sprinkling)
1/2tsp Onion Powder (Plus, some for later sprinkling)
1/2tsp Pepper
1/2tsp Salt
1tsp Brown Sugar
(Reserve 1T of Rub, for later Brushing)
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Inside Turkey:
1 Lemon HALF, stab a few times on skin
Onions, cut large
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Broth:
3c Chicken/Turkey Broth
1/2T Lemon Juice
1/2tsp Pepper
1tsp Fresh Garlic
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Bottom of Turkey Pan:
1c Celery
2c Carrots
1 Onion
4 Potatoes, halved or Quartered (Sweet or Reg.)
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Gravy:
Pour Turkey Juices into a bowl.
5T Butter
Up to 5T Flour
3c Turkey Pan Juices (Compensate with Broth, if not enough.)
1 Dried Bay Leaf (Optional, I skipped 2020)
1/4-1/2tsp Salt, or more to taste
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Stuffing:
Gizzard/ liver, cut up (I discard Heart)
Neck
12T Butter
Sautee above. Add in:
2/3c Carrot Sticks, chop small
2/3c Celery, cut small
1/2 Onion, chopped
Sautee Above. Add in:
1.5c Vegi Broth
3c Chicken Broth
Boil, then, simmer for 10min. Add in:
3 Boxes of Ready to Make Stuffing (Turkey)
1/4tsp Sea Salt, or more to taste
(Optional: 1/4lb Cooked Ground Breakfast Sausage. Skip salt if using.)
Directions:
Allow Turkey to sit in Room Temp for a lil bit. Make Butter Rub. I reserved 1T of Butter Rub. Rub Butter Rub under skin. I pat my hands onto skin to remove access from my hands.
In Turkey Cavity, add in some Onions and 1 half of lemon (Stab with knife around skin). Butter Roaster. Add in Vegis: Potatoes (Reg. or sweet), Onions, Celery, Carrots. Add in Turkey, onto grate above Vegis.
Pour Broth Mixture over Turkey.
Cook Turkey in Roaster at 350 (13min per pound of Turkey). Once done, rub skin with 1T Reserved Rub. Broil to brown.
Stuffing: Mince Liver. Add slices to Turkey Neck. Put slices in Gizzard. Add Butter to pan. Saute Turkey Neck and Gizzard. Add in Liver and Vegis. Saute. Add in Broths. Bring to Boil. Then, Simmer til all’s cooked. I set aside until closer to eating time. Once ready, bring to boil. Remove Neck and Gizzard. Add in Stuffing Boxes. Toss, add Sea Salt. Cook/Bake to desired texture.
Last 30min, or so: I dump the Juices from the Turkey Pan (STRAIN and reserve BOTH Vegis and Juice!!!). Cover and set Vegis aside. Skim, and reserve, the fat off the top of juice. You will need 3-5T skimmed Fat and 2c Broth/Turkey Juice for Gravy. Toss rest. (Use Butter to compensate for lack of Fat, if needed).
Drizzle 1tsp Olive Oil over Turkey. Sprinkle Turkey with Lawry’s Seasonal Salt, Garlic Powder, Onion Powder, and Paprika. Place back into Roaster (I removed inner pan.). Roast at 325-400 for additional 30min to an hour.
Gravy: Add to pan, 5T Butter. Heat, adding in 5T Flour. WHISK, continuously, until a nice brown. Add in Turkey Juices, Bay Leaf (Optional), and Sea Salt. Whisk continuously til desired thickness. Keep in mind that it thickens as it cools. Remove Bay Leaf after it sets a few minutes once completed.
Allow Turkey to rest about 30minutes, slightly uncovered.
tTt’s Mashed Potatoes: Here!
Green Bean Casserole: Here!
Eat up… Gobble Gobble.
NOTES: For Broths, I used Cubes and Water!
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Dinking Around {DING-KING UH-ROUND} 