Back to Happenings

Traditional Thanksgiving Turkey and Gravy

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Serves: 10-12 people
Time: 3 hours

Ingredients

1 8-10 lb. Turkey, fresh or defrosted
Salt and pepper to taste
2 Tablespoons of chopped fresh thyme
1 Tablespoon honey
2 Tablespoons olive oil 
1 head of garlic, peeled
2 cups diced red onion
2 cups celery diced
1 cup diced carrots
4 cups low-fat chicken broth or water

Directions

PPreheat oven to 400 or 450 degrees.

Wash turkey and set aside. Pat dry and add salt & pepper, thyme, honey and olive oil and rub all over the turkey.  Tie the turkey legs with twine and set aside.

Place garlic, onion, celery, and carrots in the bottom of a roasting pan and mix well.  Place turkey on top of the vegetables.  Place in the oven, cook it at the higher temperature for about 20 minutes or until skin is golden brown, then add broth or water.  Cover with foil and turn down the heat to 350 degrees and cook it until the thermometer reads 165 degrees.  Make sure you do not overcook the turkey.

When turkey is ready, remove from pan and puree all the vegetables with juice.  If you don’t have enough, add more stock and puree until smooth.  Strain and return to a saucepan.  Bring to a boil and add a tablespoon of cornstarch or two if you like thick gravy.