Thanksgiving is going to be very different this year. First 
of all, there are only the three of us, my husband, Bob, our 17-year old son, Patrick, and me. This will be our first Thanksgiving in Tennessee. We have lived here for almost two years, but last year we spent Thanksgiving with Bob’s dad and sister in Cincinnati. That was the first time we’d seen them in over four years.
Still, I plan on buying a big turkey for just the three of us. I absolutely, positively love leftover turkey sandwiches and all the great turkey dishes I have learned to make over the years, so I like to have extra. Even if I weren’t cooking at home this year, I would have cooked a turkey just for the leftovers. Our extended family are pretty spread out this year, so the three of us, plus Ibis the cat, will be staying home to enjoy our first Thanksgiving in Tennessee.
I never seem to cook my turkey the same way every time, but as I think back to the last time I cooked a turkey, it was in 2008, that was the best turkey I ever made. I have to admit that I outdid myself that year and think I finally had a winner that I would stick with. Not only was the turkey moist and delicious, but the gravy was the best darned gravy I have ever made, and I have the flavor of the turkey with all the spices to thank for the way my gravy turned out. Yum! Just thinking about it makes me drool. I can’t wait!
Let’s face it, anyone can roast a turkey, there’s really not much to it. It may seem intimidating to the beginner, but it’s one of the easiest meals to cook. But over the years, I, and others, have tried to be more creative. I have had it cooked breast side down for juiciness, and soaked in brine for two days. I have had it cooked on the grill, roasted overnight in a low oven (not recommended), even deep-fried. Ultimately, the best way to roast turkey is to follow the directions on the package…go figure! Add a good turkey rub, baste every 20-30 minutes and you will have the juiciest, most tender, and flavorful turkey, ever.
Ingredients:
12 to 20-pound fresh or thawed turkey (1 lb per person, the rest for leftovers :P)
1/4 cup olive oil
2 15-oz cans chicken broth
course salt for inside cavity
salt
pepper
Turkey Rub:
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
1 tbsp dried rosemary
1 tbsp dried sage
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Roux:
1/4 cup flour
1/4 cup butter or margarine
I made a simple rub by combining the above 7 ingredients (I didn’t really measure, so guessed at the amounts). This rub can be used on just about any kind of roast; beef, chicken, pork, turkey.
Pat turkey dry. Rub inside cavity with course salt; this will help retain moisture. Place on rack in roasting pan. Drizzle olive oil on turkey and rub it all over, top and bottom, including wings and legs. Sprinkle with salt and pepper. Sprinkle spice rub a little at a time, rubbing it all over, top and bottom. Pour one can of chicken broth directly into cavity of turkey, and add another can of chicken broth to the roasting pan. With string, tie turkey legs together, even if metal clip is attached because the legs usually pop out. You don’t want the legs to spread open and dry out. Place pieces of foil around tips of wings and legs to keep from being overcooked. Tie string around turkey to keep wings pressed tightly against bird. Roast at 325 degrees for approximately 4 hours. If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a meat thermometer. The minimum internal temperature should reach 165°F for safety.
About one hour before the turkey is done, cover the turkey gizzard, heart and neck with water and simmer in a large saucepan for 45 minutes. Add liver and simmer for 15 more minutes.
Remove turkey from pan and place on large platter, set aside. Strain all the spices and textures from the liquid through a strainer into a four-cup measure, and skim off the fat.
Gravy:
My gravy is always a work-in-progress, it never quite came out the way I like it in the past. I’ve gone from a lumpy mess in my younger years to a smoother, tastier gravy, where I don’t have to pop open a couple of cans of store-bought gravy that I always have on hand for emergencies. It may not be perfect, but this is the best recipe for gravy I ever made and my family loves it.
To make gravy, in a large skillet or saute pan, on medium heat, start with a roux by whisking 1/4 cup butter with 1/4 cup flour, browning a little bit. Slowly add a cup of the turkey liquid to the roux a little bit at a time, whisking continuously. When blended, add the rest of the liquid and stir. Strain the liquid from the neck and giblets and add that to the gravy. If you like giblet gravy, finely chop giblets (liver, heart, gizzards, and meat from the neck) and add to skillet. Discard bones.
For the first time, I chose not to stuff my turkey, and I’m glad I did. This made for a much juicier turkey, and the stuffing didn’t absorb all the liquid. I prepared the stuffing ahead of time and then placed it in a casserole dish and baked in the oven for about 20 minutes after removing turkey.
Rather than carving the turkey, I removed the whole breast from the turkey, one-half at a time, and placed on a platter for slicing. It makes a very nice presentation. I placed the remaining turkey legs, wings, and dark meat on a separate platter.
Stuffing:
I usually make a simple stuffing. Packaged stuffing mix and canned apples with syrup. I can never get fresh apples to soften enough, so I started buying apples for pie filling. It’s so easy and my family loves it. Follow stuffing package instructions, using chicken stock instead of water, adding apples and syrup.
Food Storage:
First of all, refrigerated leftovers should be eaten within four days. I keep out plenty of leftovers for dinner plates and sandwiches, and the rest is stored in the freezer to be consumed within the next four months. This is usually what I do:
I cut up the leftover meat into small pieces and stored in plastic bags, about two cups in each. I use the leftovers for a turkey and rice casserole, turkey pot pie, turkey enchiladas, and maybe a nice soup.
Family Rating: 
Bon appétit!
Happy Thanksgiving Everyone!
Latest posts by Susan (see all)
- My Second 5-Gallon Bucket Garden – Tomatoes, Red Bells, Green Beans and Herbs - June 25, 2016
- Roasted Eggplant Parmesan – Plus a couple of simple low carb recipes with Eggplant! - September 16, 2015
- Cauliflower Mac & Cheese - August 21, 2015