Glaze this turkey with a plum or red currant jelly glaze, or leave it plain.
INGREDIENTS:
* 1 turkey, 10 to 14 pounds
* salt and pepper
* butter
* chunks of carrots and celery, to make rack
* Plum Glaze, optional, recipe below
* .
* Giblet Gravy
* turkey giblets
* 2 to 3 tablespoons flour
* 2 to 3 cups water and chicken broth
* salt and pepper, to taste
PREPARATION:
Wash turkey inside and out; remove giblets and set aside. Lightly salt and pepper all over and inside. If desired, cut a tablespoon or two of cold butter into small pieces and slide under the skin, using your finger or a wooden spoon handle to gently loosen skin at the same time.Rub a little oil on the skin. Cut a few carrots and celery sticks into large chunks and place in a roasting pan to form a rack, or use a lightly oiled roasting rack. Place turkey on the vegetable chunks or rack. Fold wings under the turkey; tie drumsticks together with twine if not already secured.
Place a buttered piece of foil, buttered-side down, over breast of the turkey. Place in a 325° oven and roast for 1 hour. Remove foil. Roast until an instant-read thermometer inserted deep in thigh registers 180°, brushing occasionally with the plum glaze during the last 20 minutes, if desired. (Recipe Below) If turkey is getting too brown, tent again with a little foil. Total time will be about 3 to 3 1/2 hours. Add about 45 minutes to 1 hour for a stuffed turkey. When turkey is done, turn off oven, cover with foil, and let rest for 20 minutes longer, then carve and serve.
While turkey is roasting, place giblets in a saucepan. Cover with broth or water, or a combination, and bring to a boil; skim. Turn heat down to low, cover, and simmer for about 1 1/2 hours.
To make gravy:
Take the neck, heart, and liver out of the water and broth combination. Strain and add more chicken broth to make 2 to 3 cups. Remove meat from neck and chop along with the liver and heart (cut away any tough gristle parts). Place roasting pan with the roasting juices over medium heat. Stir in 2 to 3 tablespoons flour (1 tablespoon for each cup of broth). Heat ,stirring, until flour is dissolved in the turkey juices. Gradually add the chicken broth, stirring and cooking until thickened.
Plum Glaze (optional)
# 1/2 cup red plum jam or red currant jelly
# 2 tablespoons dry red wine or water
# 1/2 teaspoon cinnamon
# 1/4 teaspoon allspice
# 1/4 teaspoon coarsely ground black pepper
Combine ingredients in a saucepan and bring to a boil. Use to brush on turkey about 20 minutes before done. If turkey glaze begins to brown too much, cover with a lightly buttered piece of foil.
