Turkey and Gravy

This year for Thanksgiving we made not one but TWO turkeys.  After surfing the internet looking for a great recipe, I stumbled upon She Wears Many Hats.  The photos of her turkey looked moist and delicious, so that was my pick.

Photo added in 2014.  It was delicious again!

We made Mayonnaise Roasted Turkey with gravy.  I was busy cooking and didn't snap a picture of the turkey, but it looked and tasted great!

TURKEY

12-14 lb. whole turkey
6-7 fresh sage leaves, rough chopped
5-6 fresh thyme stems
2-3 springs of rosemary
2-3 springs of oregano
1 1/2 cups of mayonnaise
1-2 tablespoons coarse salt
1-2 tablespoons pepper
3 stalks celery, rough chopped
1 large onion, rough chopped
1/2 cup (1 stick) butter, salted



1. Preheat oven to 450°F.
2. Lay turkey in a roasting pan.
3. Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise;
combine well. Rub mayonnaise/herb mixture all over bird - in and out.
4. Salt and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in
the cavity.
5. Roast turkey in 450°F oven for 30 minutes. Turn the oven down to 350°F, and insert the meat
thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting,
uncovered, until internal thermometer reaches 160°F. Cover legs with foil partway through roasting
if desired. Total cook time is about 1 1/2 hours.
6. Remove from oven. Cover with foil and let rest for at least 20-30 minutes (depending on size)
before carving.

GRAVY

drippings from 12-14 pound Roasted Turkey
1/4 cup flour
1/4 cup chicken broth or water
salt and pepper


1.  Skim off most of the fat. Simmer for about 10-15 minutes stovetop, stirring occasionally. Use a
slotted spoon to remove celery, onion, and any large pieces of drippings. Continue to simmer.
2. Combine flour and broth or water in a small mason jar with a lid; shake it up to combine. Gradually
whisk in the flour/liquid mixture into the drippings until smooth. Lower temperature.
3. Add salt and pepper, and any other seasonings to taste. Whisk well.

*I added more chicken broth to the gravy.  I also strained the gravy in a strainer after step 1.