Grandma's Holiday Turkey Cooked in Roaster
Grandma had a roaster that was one of her most prized possessions, at least in the kitchen. She used it rarely but always for Christmas and Easter turkeys.
The turkey was moist and beautifully browned. It was always filled with home made stuffing and the hit of our holiday dinners.
- 15 pound turkey
- 1-2 tsp
- 1 tsp
- 1 stick
- melted butter
- 1 large
- onion, chopped
- enough water to fill roaster 1 to 1 1/2 inches deep
- roaster pan drippings
- 1/4 c
- just enough water to dissolve cornstarch
- salt, pepper, poultry seasoning to taste
Remove the neck and giblets (heart, gizzard, liver). You can save these and use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Or all of the giblets can be used for making giblet gravy.
Preheat the roaster oven to 400 degrees.
Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels.
Once you remove the turkey from the oven, let it rest for 15-20 minutes before carving.
Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.