Easy Stuffed Roast Turkey With Giblet Gravy | Food Stuff
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Cooking tools:
- Roasting rack
- Roasting pan
- Cheesecloth
- Instant-read thermometer
- Cleaver
- Fine-mesh sieve
- Butcher's twine
- Baking sheet
- Baking dish
- Oven
- Stove
- Microwave
- Plate
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Tongs
- Kitchen towel
- Paper towel
- Aluminum foil
- Measuring cup
Ingredients
- 2 bay leaves
- 12 tablespoons (1 1/2 sticks) butter, divided
- 1 large carrot, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 1/4 cup flour
- 1 tablespoon finely minced fresh rosemary leaves
- 1 tablespoon finely minced fresh sage leaves
- 1 tablespoon finely minced fresh thyme leaves (or 2 teaspoons dried thyme)
- Kosher salt
- freshly ground black pepper
- 1 large onion, roughly chopped
- 1 teaspoon soy sauce
- 1 1/2 quarts low-sodium chicken stock or turkey stock
- 1 tablespoon vegetable oil
- 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds
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