- 1 (16 to 18 pound) turkey
- 2 teaspoons salt
- 1/2 cup vegetable oil
- 2 apples
- 1 orange
- 1 lemon
- 2 fresh jalapeno peppers
- 2 ounces chicken or turkey necks
- 1 ounce
chicken or turkey gizzards and hearts
- 1/4 ounce chicken or turkey livers
cups water, divided
- 1 cup flour
- 1/2 cup butter
- 1/2 cup vegetable oil
- 3 teaspoons salt
- 2 teaspoons pepper
- Turkey: Heat oven to 325 degrees F.
- Rinse and dry turkey. Remove neck and giblet bag from the small cavity in front
and the large body cavity.
- Season inside turkey cavity with salt and pepper. Use
salt sparingly if using a pre-basted turkey.
- Rub exterior of turkey generously with
vegetable oil and place in a large roasting pan with shallow sides.
- Cut apples and orange into quarters.
- Cut lemons in half.
- Pierce jalapeno peppers
with a fork.
- Insert apple, orange, lemon and jalapeno peppers into cavity.
turkey 15 to 20 minutes per pound. Temperature should read 180 degrees F when an
instant-read meat thermometer is inserted in the thickest part of the thigh. The
leg should also move easily at the joint. The turkey should be ready for 1 hour
before dinner is served.
- Loosely tent with foil to keep warm, and carve just before
- Giblet Gravy: Make this gravy ahead of time and warm it just before serving.
- Rinse necks, gizzards and hearts. Place in a large saucepan or stockpot. Cover
with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon,
skim off foam as it accumulates during cooking. Cook until necks are soft and gizzards
and hearts are tender, 2 to 3 hours.
- Remove from heat and let cool.
- When cool enough
to handle, strain stock into clean saucepan with lid or into a plastic storage container.
- Refrigerate to congeal fat, several hours or up to 2 days. Freeze for longer storage.
- Reserve gizzards and hearts; discard necks. Chop gizzards and hearts into 1/2-inch
pieces. Refrigerate up to 2 days.
- To make gravy, lift off congealed fat from stock and discard.
- Heat stock to liquefy;
- In stockpot, melt butter over medium heat. Add oil, then gradually stir
in flour. Cook until flour is bubbly; reduce heat and cook until flour turns a rich
brown, the color of cocoa.
- Gradually add warm stock, stirring with a wire whisk
to eliminate lumps. Cook until thickened to desired consistency, about 20 to 30
- Season to taste with salt and pepper.
- Meanwhile, rinse livers, if using, and place in a small saucepan with 1 cup water
over medium heat. Lower heat and simmer until livers are cooked through, 15 to 20
- Remove from heat and let stand until cool.
- Drain livers and discard liquid.
Chop livers into 1/4-inch pieces.
- Stir chopped gizzards, hearts and livers into
- Adjust seasoning as needed.
Yield: 16 servings
Gravy may be refrigerated for up to 2 days before serving. Reheat to serve. Thin
with de-fatted pan juices from turkey or with water or stock to desired consistency.