Make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place ¼ cup of the fat in medium saucepan; discard remaining fat.

Roast for 3-to 3-1/2 hours, or until the breast registers 160 F and the thickest part of the thigh reaches 170 F. Allow the turkey to rest in the pan for 10 minutes.

Carve the turkey and serve with the hot gravy. Tip: Ms. Lakshmi toasts her peppercorns dry in a metal ladle held and swirled over a medium flame on a gas stove until fragrant, 2 to 3 minutes.

Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.

make gravy while turkey stands: Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.

Roasted Turkey Breast with Sweet Pan Gravy. Serves: 6 / Preparation time: 20 minutes (plus brining time) / Total time: 3½ hours. 8 pound bone-in turkey breast. 1½ to 2 gallons water.

1 each whole turkey with giblets (12-14 pounds)1 Tablespoon salt1 teaspoon ground black pepper2 medium onions, peeled and quartered1 small bunch parsley6 ounces butter, softened2 medium onions ...

Add the turkey to the brine, making sure it is completely submerged. If needed, place a plate on the top of the turkey to keep it submerged. Cover and refrigerate for 24 hours.

1. To roast the turkey, preheat oven to 325 degrees and thoroughly butter the roasting pan. Remove the neck and giblets from body and neck cavities of turkey; discard the liver or reserve it for ...

But what really makes this simple turkey stand out is the roasted garlic gravy served alongside it. Roasting mellows the garlic’s bite, brings out some sweetness (similar to what happens when ...