Roasted Turkey with Jalapeño Gravy
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Cooking tools:
- Roasting pan
- Instant-read thermometer
- Fine-mesh sieve
- Skillet
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Aluminum foil
Ingredients
- 1 (10-12 lbs) turkey
- 36 garlic cloves, peeled and cut in half
- 2 tablespoons + 1 teaspoon Poultry Magic®, in all
- 1 medium onion, peeled, quartered, and separated
- 2 celery ribs, cut in half crosswise
- ½ large green bell pepper, cored, seeded, and cut into 2-inch strips
- 2 large carrots, peeled and cut in half lengthwise
- 2 tablespoons unsalted butter
- 1 medium onion, large diced
- 1 jalapeño, cut into ½-inch rounds
- 1 lemon, cut into quarters
- ½ cup apple juice
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- about 2 cups pan drippings from Roasted Turkey
- roasted vegetables from Roasted Turkey
- 2½ teaspoons Poultry Magic®
- 1 teaspoon Kosher salt
- 2 tablespoons dark brown sugar
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