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Step 1. POUR drippings from turkey into a large glass measuring cup. Step 2. SPOON off fat from drippings, reserving 3 to 4 tablespoons (discard remaining fat). Set aside remaining drippings. Step 3. PLACE reserved fat in medium saucepan. Stir in flour, salt and poultry seasoning. Step 4.

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Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.

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Gather all ingredients. Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup giblets. Combine strained broth and turkey drippings in a saucepan over medium heat.

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You can use just the liquid or both. For gravy you'll need 4 tablespoons (1/4 cup) butter or turkey fat, 1/4 cup flour, 1 to 1 1/2 cups turkey dripping liquid, and 1 cup vegetable stock or water to thin. Melt the butter (or turkey fat) in a large saucepan over medium heat. As soon as the butter melts, add the flour, and whisk to combine.

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Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours. Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an.

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Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 450 degrees for 30 minutes. Reduce oven to 350 degrees! Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs.

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Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or.

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Place the turkey into the pot, breast side down. Make sure the liquid completely covers the turkey. Cover the pot with a lid and bring the liquid to a boil over high heat. Once the liquid is boiling, reduce the heat to low and simmer the turkey for about 20 minutes per pound. For example, if you have a 12-pound turkey, it would need to boil for.

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Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed. Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed. Heat the fat in a large skillet over medium-high heat.

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Write a review. They'll all savor our delicious Turkey Meal, with thick slices of white-meat turkey topped with a home-style gravy. See ingredients, nutrition, and other product information here. Buy Now.

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While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20-30 minutes, until the sausage is cooked through and the.

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Tuck the wings under the turkey and secure the legs with kitchen twine if needed. Rub the turkey generously with the butter. Sprinkle evenly with seasoned salt. Place the turkey in the preheated oven. About 2/3 through cooking time, check to make sure the breast and tops of the legs aren't browning too quickly.

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Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan. Cover the giblets completely with water and bring the water to a boil. Once boiling, simmer for 1 hour or until the meat is cooked through. Next, use a slotted spoon to remove the giblets from the water and set them aside.

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Whisk in the flour and cook for about 5 minutes to make a roux, stirring constantly with a wooden spoon until golden brown. Add the minced garlic and cook for an additional 30 seconds or so. Slowly whisk the broths into the flour mixture and bring it to a boil. Add the turkey drippings.

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Step 1. Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting. Step 2. Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming.

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The skin will dry out and turn a little translucent. Step 2. Prepare the turkey: Heat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body.