Tuesday, November 24, 2015

Brooklyn Ann's Turkey and Gravy recipe


And I confess I love it so much I will make this in the middle of summer.

Required Materials:
Roasting Pan
Aluminum Foil
Turkey Baster
Meat Thermometer

1: 15-20lb turkey (If larger may need to increase other ingredients)
1-2 stalks celery
1 large orange
1 onion (I prefer sweet)
1/2 to 1 clove of garlic
1 big carrot or 8-10 baby carrots
1 1/2 to 3/4 bottle of ginger ale (2 liter)
1 can chicken broth
1 bay leaf
2 tbs. thyme
2 tbs. parsley
2 tbs. sage
1 tbs. lemon pepper
1 tbs. Seasoned Salt (Johnny's or Lawry's is best!)

(I know it's a long list, but it's totally worth it!)
Okay, here we go.

Preheat oven to 350
Mix thyme, sage, parsley, lemon pepper, and seasoning salt in a small bowl
Chop the onion, carrot, and celery
Peel the garlic and split into segments
Peel the orange and split into segments

Line the roasting pan with enough foil to cover the turkey.
Remove the neck and giblets from turkey
Rub the herb mixture inside both neck and rear cavities of the turkey and a little on the outside.
Stuff turkey with chopped onion, carrot, celery, garlic, orange segments, and bay leaf.
Place turkey in roasting pan.
Pour all chicken broth and half required ginger ale into the cavity.
Truss the turkey and pour more ginger ale over bird and around it.

Make a foil tent over the bird, but try not to have the foil touch it.
Baste periodically and remove foil to allow turkey to brown 45 min to 1 hr before done.
Turkey is done when thermometer inserted into thickest part of the thigh reads 180 degrees.

Here is estimated cooking time by weight:
10-15 lbs = 3 3/4 -4 1/2 hrs. 15-22lbs = 4 1/2- 5 hrs
22-24lbs = 5- 5 1/2 hrs. 24-29lbs = 5 1/2- 6 1/4 hrs

When turkey is done, remove from oven, cover, and let stand 10- 15 min before carving. This allows the juices to resettle.

Bonus Gravy Recipe:
Ingredients: (To taste and as needed)
Turkey drippings/ marinade
Salt (if needed)
Black Pepper

Using the turkey baster, remove as much liquid from turkey as you need and heat it to boiling in a medium saucepan
Mix cornstarch with milk and add to boiling turkey drippings,
Slowly lower the heat and blend with a whisk.
thicken to desired texture and in the meantime season to taste with herbs and pepper. Try not to burn your tongue!


  1. Have a Happy Thanksgiving, Brooklyn Ann!

  2. The ginger ale is definitely a surprise ingredient!

    1. It's surprisingly good. The original recipe called for Champagne and said you could substitute for ginger ale. I discovered that the ginger ale tasted better.

  3. Wow! And I'm just tossing my Butterball into one of those roasting bags! A jar of gravy from the store and voila! Dinner is served.
    By the way, have you seen the cookbook called We'd Rather Be Writing?
    I have a recipe in that. It's so dang easy, the title is also the recipe!
    The Other White Meat with Apples and Leeks. You're welcome. LOL