Turkey

Updated at: Wed, 16 Aug 2023 21:11:30 GMT

Step 1

Cook it breast-down

Step 2

Tent it with foil and in disposable pan.

Step 3

Wash it well pull out stuff from inside, put salt in and rosemary

Step 4

And then put it in a pan and a tent of foil over it and make sure the foil is inside the pan

Step 5

Then 20 min per pound at 325, at some point taoe off foil to crisp outside

Step 6

Let rest 10 min before cut

Step 7

GRAVY: Once take the turkey out then if move it to a platter or something like a cookie sheet it might fall apart but remaining liquid make the gravy with, put in pan and if have strainer strain out some of the big pieces of congealed fat in there, bring to a boil and while do that mix cold water with flour, if going to Trader Joe's they have a turkey broth that's good could add into it can mix that - take that container with the liquid come off the turkey and then probably do half a cup flour two cups water and shake well if a jar or something to shake in. Get the lumps out, once boiling pour slowly, stir constantly whle doing it, if starts to get too thick add water if not thick envough mix up a bit more, taste along the way make sure good flavor

Step 8

Carve turkey and put on whatever serve on and cover

Step 9

After cut more liquid and put in the gravy

Step 10

Once gravy cooking and thickend leave warm on stove until serve it, put on low and cover it

Step 11

CARVING: Always take off the skin bc extra fat and whatever and then the breasts depending how tender and well cooked might come right off the bone - I'd cut them across the grain to make them tender, that's most of the white meat, back bit too limbs are dark meat and peel them off the bone if big chunk cut them up a bit stack all the dark meat on one platter and white on another and cover it up, toss the skins and bones, fingers to scrape off whatever good stuff there is

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