Recipe by KittyKitty
Get ready for Thanksgiving! When you make this, start cooking the giblets, neck and vegetables the last 45 minutes of baking.
- 1 (14 -16 lb) whole turkey
- 1 1⁄2 teaspoons mixed-up salt, divided (I use Jane's Krazy Original Mixed-Up Salt)
- 1 1⁄2 teaspoons garlic powder, divided
- 1 1⁄2 teaspoons poultry seasoning, divided
- 1 teaspoon ground sage
- 1 teaspoon pepper
- 5 (14 ounce) cans chicken broth, divided
- 1⁄2 cup butter, melted
- 2 carrots, sliced
- 3 celery ribs, sliced
- 1 medium yellow onion, sliced
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup all-purpose flour
- 1⁄2 cup water
- fresh parsley
- orange slice
- fresh cranberries
Directions See How It's Made
- Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
- Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
- Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
- Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
- Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
- Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
- Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
- Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.