It takes more than 3 hours in the oven, but this recipe for a whole holiday turkey rewards with crispy skin and supremely juicy meat.
What’s more classic than a whole, roasted turkey for the holidays? The company perhaps most closely associated with these big birds provides manyMake sure you have ample time to thaw a turkey, if using frozen — but don’t do it on the counter; do it. Then it takes at least three-and-a-half hours in the oven.
Bake 3½ to 3¾ hours, or until meat thermometer reaches 180 degrees when inserted in deepest part of thigh, covering breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast. Meanwhile, prepare giblet stock by placing the neck, heart, gizzard, water, salt and peppercorns in large saucepan. Add the remaining onion, celery, parsley and garlic; stir. Bring just to a boil over medium-high heat. Reduce heat to low; cover. Simmer 1½ hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use. Remove meat from the neck; discard bones.
Remove turkey from pan; let stand 15 minutes before carving. Make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place ¼ cup of the fat in medium saucepan; discard remaining fat. Stir flour into fat in saucepan until well blended. Add enough of the reserved giblet stock to pan drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended.
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