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This is a quick and easy way to roast a turkey. For this recipe you will need a roasting bag, suitable for a turkey of the weight you have bought. i recommend buying the largest turkey or roasting bags you can find (they can almost always be found in the tin foil/baking aisle of most mega-marts. ) The bag themselves will list how you should proceed for baking the turkey, but I recommend adding a tablespoon of flour to the bag and shaking it vigorously before adding seasonings and doing so again. This will coat the bag with flavorings and also allows the drippings from the turkey to make an easier gravy. After the turkey instructions I will also list how to make an easy but scratch built turkey gravy.
For the turkey
Ingredients:
One whole turkey from 9-18 pounds depending on how much turkey you need.
One roasting bag (sold in packs of two)
a roasting pan or vessel
One tablespoon of flour
Turkey seasonings for inside the bag and to rub on the turkey's skin
One apple cut in half
One carrot broken into chunks
Two to three celery stalks broken into chunks.
To start with a word about stuffing, I don;t like it as it bakes inside of the raw turkey making the stuffing susceptible to salmonella and it also raises the cooking time of the bird by at least an hour. I stuff my bird with the apple, carrot pieces and celery pieces instead. The first step is to free the drumsticks from the plastic holder that is wrapped around the thighs and placed inside of the bottom spin of the turkey. This is usually hooked along the base-bone of the bird and will require grabbing inside the chest cavity and twisting vigorously to pull it free. Once the legs are free take out the bag of gravy or giblets, and the neck from the turkey's neck cavity and chest cavity. Place the now freed bird on a stable surface and stuff the chest cavity with the vegetables and apple pieces. Rub the surface of the turkeys skin with seasonings and place the bird inside the bag then into the pan and then into the oven. Depending on the size of the bird will depend on the cooking time but I never cook for less than 2 hours and thirty minutes.
For the gravy
Ingredients:
Turkey neck and giblets
gravy packet from the bird if one was left but if not it is not necessary.
two cups of water
Two cups of stock if available
seasoning
stalks of vegetables like carrot or celery.
One tablespoon flour
One tablespoon corn or potato starch
In a sauce pot combine the turkey neck split in half (down the middle works best) four cups of liquid and the turkey giblets together with the root vegetables. Boil this on the stove for one hour and a half to create a turkey "stock" Drain the solids into a colander and reserve the stock to use as the gravy base. Take out the giblets and chop them fine, then add them back into the pot along with the reduced turkey stock, reserving two cups of the stock liquid. With one cup mix it with the flour until it is completely mixed together, and then add it to the gravy base and raise the heat to medium until the liquid bubbles. Place the starch into the other reserved cup and ensure it mixes thoroughly as well, before adding slowly to the proto-gravy while mixing extremely rapidly. The gravy will thicken and gel as the starch liquid is added.
For the turkey
Ingredients:
One whole turkey from 9-18 pounds depending on how much turkey you need.
One roasting bag (sold in packs of two)
a roasting pan or vessel
One tablespoon of flour
Turkey seasonings for inside the bag and to rub on the turkey's skin
One apple cut in half
One carrot broken into chunks
Two to three celery stalks broken into chunks.
To start with a word about stuffing, I don;t like it as it bakes inside of the raw turkey making the stuffing susceptible to salmonella and it also raises the cooking time of the bird by at least an hour. I stuff my bird with the apple, carrot pieces and celery pieces instead. The first step is to free the drumsticks from the plastic holder that is wrapped around the thighs and placed inside of the bottom spin of the turkey. This is usually hooked along the base-bone of the bird and will require grabbing inside the chest cavity and twisting vigorously to pull it free. Once the legs are free take out the bag of gravy or giblets, and the neck from the turkey's neck cavity and chest cavity. Place the now freed bird on a stable surface and stuff the chest cavity with the vegetables and apple pieces. Rub the surface of the turkeys skin with seasonings and place the bird inside the bag then into the pan and then into the oven. Depending on the size of the bird will depend on the cooking time but I never cook for less than 2 hours and thirty minutes.
For the gravy
Ingredients:
Turkey neck and giblets
gravy packet from the bird if one was left but if not it is not necessary.
two cups of water
Two cups of stock if available
seasoning
stalks of vegetables like carrot or celery.
One tablespoon flour
One tablespoon corn or potato starch
In a sauce pot combine the turkey neck split in half (down the middle works best) four cups of liquid and the turkey giblets together with the root vegetables. Boil this on the stove for one hour and a half to create a turkey "stock" Drain the solids into a colander and reserve the stock to use as the gravy base. Take out the giblets and chop them fine, then add them back into the pot along with the reduced turkey stock, reserving two cups of the stock liquid. With one cup mix it with the flour until it is completely mixed together, and then add it to the gravy base and raise the heat to medium until the liquid bubbles. Place the starch into the other reserved cup and ensure it mixes thoroughly as well, before adding slowly to the proto-gravy while mixing extremely rapidly. The gravy will thicken and gel as the starch liquid is added.
Category Photography / Tutorials
Species Avian (Other)
Size 1280 x 721px
File Size 196.9 kB
Listed in Folders
From Chris: You are quite right :3
Your best bet though, is to use a cheesecloth and put the neck in there, so that way you can get the broth without the bones...
Or, cook the neck separately (with maybe a wing or something) with water, celery, carrots, salt and pepper to make a separate stock, and then strain into the gravy :3
Your best bet though, is to use a cheesecloth and put the neck in there, so that way you can get the broth without the bones...
Or, cook the neck separately (with maybe a wing or something) with water, celery, carrots, salt and pepper to make a separate stock, and then strain into the gravy :3
The turkey neck contains spine bones (vertebra) like any animals neck will. it's added to the stock liquid to give more turkey flavor to the liquid. This is why the step before creating the "proto-gravy" is to strain the liquid through a colander or sieve. This prevents even small bones from getting into the finished gravy.
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