Roasting Rack - Allows air circulation around the turkey for even cooking and browning.
Meat Thermometer - Essential for checking internal temperature to ensure fully cooked, safe turkey.
Roasting Pan - Large pan that accommodates a turkey and facilitates oven maneuvering.
Carving Knife - Sharp knife crucial for carving the cooked turkey.
Digital Food Scale - Accurate ingredient measurement tool, useful for gravy recipe adjustments.
Slow Cooker - Ideal for easy and even cooking of gravy ingredients.
Gravy Booster (specialized sauce whisk) - Creates smooth and consistent gravy texture.
Meat Juicer - Extracts juices from cooked turkey to enhance gravy flavor and texture.
Digital Probe Thermometer - Real-time temperature monitoring for gravy consistency.
Strainers and Sieves (strainer) - Essential tool for removing lumps from turkey juices in gravy making.
Silicone Basting Brush - Applies brine/seasonings, and bastes the turkey during roasting.
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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