Turkey and Gravy

Thanksgiving Recipes and Tips

I put together the stuffing the night before. You can make the cranberry sauce the day before also since it needs time to set. Don't forget to buy the turkey 3-4 days before and buy lots of butter!! The turkey needs to be left out 2 hours before cooking. You can cook the potatoes and the stuffing while the bird is resting. You can put a colander over the boiling potatoes to steam veggies.

**Turkey**

Need:
turkey, a couple of packages of cheese cloth, 1/2 sticks butter, 1/2 bottle of white wine like a Chardonnay, Red Wine or Madeira for the gravy. (I have also used aluminum foil as a tent and it works well. Be sure to wrap the tips of the wings and drum sticks.)

Wash and Dry

Let stand 2 hours at room temperature.

Preheat oven to 450F.
Salt the inside of the turkey.
Melt the butter in a small pan. Add wine and let cool a little. Put the cheese cloth into the butter/wine mixture and squeese it out a little. Spread over the turkey. Be sure to cover the legs too or they will burn. Put about 1 cup of water in the bottom of the Turkey pan. This will help keep the Turkey moist. ***AFTER 30 MINUTES reduce temperature to 350F. Baste the turkey every 25-30 minutes with butter/wine. Using cheesecloth helps to keep the turkey moist, and prevent it from burning. Boil the neckbone in a separate pan.

Cooking chart:
8-12 lbs will be about 3-4 hours
12-16 lbs will take about 4-5 hours
16-20 lbs will take about 5-5 1/2 hours
internal temperature of leg should be about 180F

**Gravy**
With turkey removed, Separate the fat of the juices in the pan. If you don't have a fat separator then pour it in a container and wait and skim off the top. Do not remove all the fat.

Place the roasting pan on the stove and deglaze using a red wine over medium-low heat. I like to use Madeira or Chianti. Mix 3 T. flour and some of the neckbone stock. Cook 2-3 minutes stirring constantly. I like to add rosemary (a couple of sprigs). Remove the sprigs when done. Cook about 10 minutes until thickened. Season to taste. If it is too salty you can add milk, cream or half and half.