Oven Roasted Turkey and Gravy
20 lb. turkey or so, thawed in the fridge several days ahead of time (about 5 days)
4-5 stalks celery, cut in large chunks
6 carrots, cut in large chunks
1 large onion, cut in wedges
1/2 stick or so of butter
Emeril's Cajun Seasoning (see recipe from March. 12, 2017)
2021: I used Italian Seasoning instead of Cajun seasoning and a handful of fresh sage, thyme and parsley in the cavity. I also a few pats of butter under the skin. My 16 1/2 pound turkey took about 3 1/2 hours total.
Once thawed, remove all the packets from the inside of the turkey. Rinse and dry the turkey if it looks like it needs it. Tie down the drumsticks if you need to. My Jennie-O was already to go with plastic ties, so no need for me to do it.
When the turkey is empty, stuff the cavity (not pack it) with the veggies.
Place the turkey on a wire rack breast side DOWN in a roasting pan and scatter the remaining veggies around in the pan. Sprinkle the Emeril's seasoning generously all over the rubbed butter.
Bake at 425 degrees for 45 minutes, then cover with foil and reduce heat to 350 degrees. Bake for about 3 1/2 to 4 1/2 hours until the thigh is at 180 degrees and the breast is at 160 degrees. Timing is just an estimate. You are going to have to check it.
Once finished, let it rest for 30 minutes or so, covered in foil. Then carve it.
Gravy
Take 1/2 c. of the drippings from the roasting pan and put it in a large sauce pan. Heat the drippings and add 1/2 c. Wondra flour (it's very fine and dissolves well) and whisk until it forms a paste and gets to a golden brown color. Slowly whisk in 4-6 c. turkey or chicken stock (I used store bought) and cook until gravy thickens to desired consistency. You can always add more stock if you need to thin it. I added a few shakes of sage and thyme as seasoning. Add salt and pepper to taste.
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Note: if making gravy in general, drippings and flour should be in equal portions. If you don't have drippings, you can use another fat. Butter.
Once thawed, remove all the packets from the inside of the turkey. Rinse and dry the turkey if it looks like it needs it. Tie down the drumsticks if you need to. My Jennie-O was already to go with plastic ties, so no need for me to do it.
When the turkey is empty, stuff the cavity (not pack it) with the veggies.
Place the turkey on a wire rack breast side DOWN in a roasting pan and scatter the remaining veggies around in the pan. Sprinkle the Emeril's seasoning generously all over the rubbed butter.
Bake at 425 degrees for 45 minutes, then cover with foil and reduce heat to 350 degrees. Bake for about 3 1/2 to 4 1/2 hours until the thigh is at 180 degrees and the breast is at 160 degrees. Timing is just an estimate. You are going to have to check it.
Once finished, let it rest for 30 minutes or so, covered in foil. Then carve it.
Gravy
Take 1/2 c. of the drippings from the roasting pan and put it in a large sauce pan. Heat the drippings and add 1/2 c. Wondra flour (it's very fine and dissolves well) and whisk until it forms a paste and gets to a golden brown color. Slowly whisk in 4-6 c. turkey or chicken stock (I used store bought) and cook until gravy thickens to desired consistency. You can always add more stock if you need to thin it. I added a few shakes of sage and thyme as seasoning. Add salt and pepper to taste.
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Note: if making gravy in general, drippings and flour should be in equal portions. If you don't have drippings, you can use another fat. Butter.
