Simple Thanksgiving Turkey

Who says you can't have a Thanksgiving feast in the middle of March?  Jason LOVES a good Thanksgiving garbage plate and think its a good way to put a smile on his face this tax season.  I also need to practice cooking this big meal if I ever want to host Thanksgiving!

I wanted to stay as close to a traditional simple turkey as possible.  Of course I  turned to my mom and food network for some guidance, but so far it smells delish!

For the Bird:  

Turkey

Butter

Salt and Pepper

Poultry Seasoning

Thyme

Preheat the oven to 325 degrees F. 

Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions,carrots, apples and/or herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. 

For the broth:

• 2 tablespoons unsalted butter
• 1 medium onion or leek, or 2 shallots, sliced
• Neck and giblets from your turkey (discard the liver)
• 8 cups low-sodium chicken broth
• 3 sprigs thyme, parsley, rosemary and/or sage
• 1 bay leaf

For the gravy:

• Turkey drippings from your roasting pan
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 

Directions

When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.

When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.

Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.  Season with salt and pepper. 

Here is Jason's Thanksgiving garbage plate!

I have completed my very first Thanksgiving meal...I now feel I can someday host Thanksgiving!  My freezer is now stocked with a few Thanksgiving meals to pull out for a quick and easy meal!