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All American Roasted Turkey

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A Gelson's Executive Chef Recipe

All American Roasted Turkey
    INGREDIENTS:
    1 – 18 to 22 Pound Tom Turkey
    2 tablespoons Olive Oil
    4 tablespoons Lawry's Seasoned Salt
    2 tablespoons Black Pepper
    1 tablespoon Onion Powder
    1 tablespoon Paprika
    Directions
    – Preheat oven to 325°F
    – Combine the seasoned salt, black pepper, onion powder, and paprika and mix thoroughly.
    – Remove the neck and giblet bag and set aside. Wash the turkey thoroughly with cold water and pat dry. Rub the turkey all over with the olive oil. Then season generously and evenly with the spice mix, inside and out.
    – Place a wire rack inside a roasting pan large enough to hold the turkey. Place the turkey on top of the wire rack. Fill the bottom of the roasting pan with enough cold water to just come up to the bottom of the turkey.
    – Cover with foil and place in the pre-heated oven for about 3 to 3 ½ hours.
    – The general rule for roasting turkey is approximately 10 minutes of roasting per pound. Always check with a meat thermometer for more accuracy. This done by inserting the thermometer into the deepest part of the thigh; to get a final reading 165°F.
    – For the last 20-30 minutes of roasting, remove the foil from the turkey to let it brown to your liking.
    – Remove from the oven and let sit for at least 10 minutes before slicing.
    – You may strain the juices from the bottom of the roasting pan to make great gravy. While the Turkey is roasting you can take the giblets and neck and gently simmer them until the turkey is done. Discard the neck and set the giblets aside to cool. Add the water from the neck and giblets to the strained liquid from the turkey-roasting pan. Finely dice the giblets (if desired) and add to the broth.
    – To thicken the gravy you can use a slurry (easy); water and flour whisked together:
      1/2-cup flour
      3/4 cup cold water
    Or a roux (harder, but better):
      ½ pound melted butter
      ½ pound flour
    Combine in a skillet and cook over low heat until the flour and butter bubbles rapidly and emits a nutty aroma.
    – Whatever thickening agent you use, whisk it in gradually to your desired thickness. If it becomes too thick, simply add some turkey or chicken broth to thin. You can also add a little white wine, if you like.

    PRESENTATION NOTES:

    If you are going to carve your turkey at your table, after placing it on the platter be creative with your choice of seasonal fresh fruit and vegetables, whole or sliced, placed around the turkey.