We don’t know about you but we are Pro-Thanksgiving girls. It seems like stores are going straight from Halloween to Christmas and skipping this wonderful holiday.
Luckily, this recipe makes it real easy to enjoy one of your favorite Thanksgiving comfort foods year round. The sweet apples combined with that rich bourbon is sure to please a crowd. Apologies in advance if your husband passes out on the couch and blames it on the tryptophan. Also, make sure you find someone else to remove the neck and giblet bag. Seems like a good job for your mother in law.
Roast Turkey with Bourbon Gravy (RRR IV, Pg. 120)
- 1 (17-pound) turkey
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 Granny Smith apples, chopped
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 tablespoons pepper
- 3 cups water
- 2 cup flour
- ¼ cup bourbon
Place the oven rack in the bottom 2/3 of the oven. Remove the neck and giblet bag from the turkey, discarding the liver. Rinse the turkey with cool water and pat dry.
Combine the onion, celery, apples and poultry seasoning in a bowl and mix well. Stuff the turkey with the apple mixture. Rub the salt and pepper over the outer surface of the turkey.
Arrange the turkey, neck and giblets in a roasting pan. Roast at 350 degrees for 2 hours in a convection oven or 4 hours in a conventional oven or until a meat thermometer registers 180 degrees. Remove the turkey to a platter, reserving the pan drippings. Add the water to the reserved warm drippings and stir to loosen any crusty browned bits. Pour into a saucepan and bring to a simmer.
Mix the flour and bourbon in a bowl and whisk into the pan drippings mixture. Cook over medium-high heat for 10 minutes or until thickened and of a gravy consistency, stirring frequently. Serve with the Turkey.