Title: Mama Leah's Roast Turkey with Gravy
Categories: Jewish Turkey Blank
Yield: 1 Turkey

1		Turkey with giblets
		Bread stuffing (see BREAD STUFFING)
		Garlic powder
		Salt
4	c	To 8 cups water
1	sm	Onion
2	ts	Garlic powder
1		Stalk celery
1	ts	Salt
1/2	c	Flour
1/2	c	Water, cold
		Kitchen Bouquet (optional)

Preheat the oven to 375 degrees F.

Stuff the turkey and sprinkle the outside generously with the garlic powder and salt. Rub the seasonings into the skin.

In a roasting, place the turkey and tuck in the wings. Do not tie the legs. Cover completely with aluminum foil, making a tent. Calculate the roasting time at 15 minutes for each pound for a small turkey; 10 minutes per pound if over 18 pounds.

Roast the turkey in the preheated oven. One hour before the time is up, remove the foil tent and baste with accumulated pan juices. Repeat in 30 minutes. Remove the turkey and let rest in the pan to cool slightly.

While the turkey is roasting, in a saucepan, place the giblets and water (for a small turkey 4 cups of water, for a large turkey 8 cups). Add the onion, garlic powder, celery and salt. Bring to a boil, skim off any scum that rises to surface and reduce heat to a simmer. Cook about 1 hour, until the giblets are tender. Strain the stock and reserve.

Remove the turkey to a serving platter. Pour the giblet stock into the roasting pan and scrape the bottom with a wooden spoon to get all the drippings. Pour the stock and drippings back into the saucepan. Place over medium heat.

In a small bowl or measuring cup, dissolve the flour into the cold water and stir the mixture into the simmering stock and drippings. Simmer until the gravy has thickened. Taste and adjust the salt, if needed. Add a few drops of Kitchen Bouquet for color, if desired. Servings depend on the size of the turkey.

Recipe: Mama Leah's Jewish Kitchen, Loeb Fischer with Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company.

Formatted for MM by Jeff Pruett.

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