Roast Turkey with Giblet Gravy Recipe

Posted by
Rate It!
Roast Turkey with Giblet Gravy
Add your photo!
Ingredients
6
Count
Nutrition
955
Calories
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. 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.
  3. 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.
  4. 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.
  5. Carve the bird and serve with the gravy.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 954.97 Kcal (3998 kJ)
Calories from fat 344.45 Kcal
% Daily Value*
Total Fat 38.27g 59%
Cholesterol 2516.93mg 839%
Sodium 1295.13mg 54%
Potassium 1548.14mg 33%
Total Carbs 2.33g 1%
Dietary Fiber 0.26g 1%
Protein 136.35g 273%
Vitamin C 4.1mg 7%
Vitamin A 30.2mg 1008%
Iron 45.5mg 253%
Calcium 146.5mg 15%
Amount Per 100 g
Calories 116.7 Kcal (489 kJ)
Calories from fat 42.09 Kcal
% Daily Value*
Total Fat 4.68g 59%
Cholesterol 307.59mg 839%
Sodium 158.27mg 54%
Potassium 189.19mg 33%
Total Carbs 0.28g 1%
Dietary Fiber 0.03g 1%
Protein 16.66g 273%
Vitamin C 0.5mg 7%
Vitamin A 3.7mg 1008%
Iron 5.6mg 253%
Calcium 17.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top