Little Sister helped make the gravy, it was strenuous work for a two year old…
The gravy making was enjoyable for both of us, unlike the day before when we were making lunch and she poured the dry pasta into the cup of milk standing by. She must have misunderstood me when I said “next we add the pasta”, she litterally added the pasta to the milk and butter in the cup. I meant to say “next we cook the pasta”. Toddlers and young children take everything you say to heart, so chose words wisely!
325ºF for 3 hours (14.5 lb gobbler)
- 4 Tbsp butter, at room temperature
- 6 cloves of garlic, sliced thin
- 2 Tbsp fresh rosemary, chopped
- 1 tsp thyme
- 2 tsp rubbed sage or fresh chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp caraway seeds
Combine the butter and herbs and spices in a small bowl. I like to work it with my fingers to get every bit of butter spiked with flavour. Create pockets under the skin of the turkey, begin at the breasts near the cavity. Try to make the skin loose around the drumsticks too. Evenly shove the butter into the pockets, pressing on the outside of the skin to distribute. Any leftover butter and be smeared over the skin.
Next, fill the cavity. I don’t usually stuff the bird with dressing, instead I use large pieces of onion, whole herbs and spices, sometimes citrus fruit cut in half. The filling will eventually scent the broth so choose a complimentary set of flavours. Today I used fresh rosemary springs and half a white onion with salt and pepper.