Roast Texas Turkey
Instructions:
- 1 (16 to 18 lb.) turkey
- 2 tsp. salt
- 2 tsp. pepper
- 1/2 C. vegetable oil
- 2 apples
- 1 orange
- 1 lemon
- 2 fresh jalapeño peppers
- Giblet Gravy
- Make this gravy ahead of time and warm it just before serving.
- 2 lb. chicken or turkey necks
- 1 lb. chicken or turkey gizzards and hearts
- 1/4 lb. chicken or turkey livers
- 9 C. water, divided
- 1 C. flour
- 1/2 C. butter
- 1/2 C. vegetable oil
- 3 tsp. salt
- 2 tsp. pepper
- Preheat oven to 325°F. Rinse and dry turkey.
- Remove neck and giblet bag from the small cavity in front and the large body cavity.
- Season inside turkey cavity with salt and pepper.
- Use salt sparingly if using a pre−basted turkey.
- Rub exterior of turkey generously with vegetable oil and place in a large roasting pan with shallow sides.
- Cut apples and orange into quarters. Cut lemons in half.
- Pierce jalapeño peppers with a fork.
- Insert apple, orange, lemon and jalapeño peppers into cavity.
- Roast turkey 15 to 20 minutes per pound.
- Temperature should read 180°F when an instant−read meat thermometer is inserted in the thickest part of the thigh.
- The leg should also move easily at the joint.
- The turkey should be ready for 1 hour before dinner is served.
- Loosely tent with foil to keep warm, and carve just before serving.
- Giblet Gravy
- Rinse necks, gizzards and hearts.
- Place in a large saucepan or stockpot.
- Cover with 8 cups water.
- Bring to a boil; reduce heat to simmer.
- Using a large spoon, skim off foam as it accumulates during cooking.
- Cook until necks are soft and gizzards and hearts are tender, 2 to 3 hours.
- Remove from heat and let cool.