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Thanksgiving Turkey with Gravy

Thanksgiving dinner is not complete until the star of the show arrives at the table with its buttery goodness and its delicious and hearty accompanying gravy. That star is the turkey. It is the headliner in the holiday show and it makes for a delicious day of food and many yummy days afterward with leftover turkey sandwiches.

  • Turkey: 1-15 pound turkey, completely thawed before using
  • 1 large lemon, juiced
  • 1-14.5 can vegetable or chicken stock
  • 1-teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 cup unsalted butter, melted
  • 1-teaspoon fresh or dried parsley
  • 1-teaspoon fresh or dried thyme
  • 1-teaspoon fresh or dried rosemary

Turkey Gravy:

Turkey Steak Variations This recipe incorporates butter, lemon, salt, pepper, and a few other herbs for decadent flavor in every single turkey bite.

  • Turkey drippings
  • -cup cornstarch
  • Cold water
  • 1-teaspoon fresh or dried sage
  • Salt and pepper to taste

Allow your turkey to thaw for about one hour before you begin the cooking process. Preheat the oven to 425 degrees, line a large roasting pan with aluminum foil, and spray it with cooking spray.

Remove the giblets and neck from the turkey before cleaning the turkey completely. Dry the turkey with paper towels and rub down the turkey with melted butter. Sprinkle the turkey with a mixture of salt and cracked black pepper.

Tie the legs and fold the wings under the turkey. Next, combine the lemon (juice it cut side up to avoid the seeds), vegetable or chicken stock, thyme, rosemary, and parsley in a small bowl. Whisk for a few minutes and boil on high heat. Pour the liquid mixture over the turkey and inside the turkey.

Next cover the entire bird with aluminum foil, but do not cover it tightly or against the skin. Cook the turkey at 425 degrees for 1 hour and then reduce the temperature to 400 degrees and roast for one more hour until the juices run clear and the meat is not pink on the inside.

The drippings from the turkey roasting pan can be used to make a succulent turkey gravy. In a small bowl, combine cornstarch, water, sage, and stir until smooth.

Combine all of the ingredients including the drippings in a skillet and cook until the gravy thickens. Remove from the heat, serve warm with your sliced turkey, cranberry sauce, and mashed potatoes.

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