- 9-10-pound turkey
- 3 celery ribs, sliced
- 3 medium carrots, sliced
- 3 cloves of garlic, smashed
- 2 sprigs of fresh rosemary, chopped
- 2 sprigs of fresh sage, chopped
- 1 green apple, cubed
- ½ teaspoon ground allspice
- 3 tablespoons butter
- Salt and pepper to taste
- Turkey giblets
- 2 tablespoons butter, divided
- 1 bay leaf
- Salt and pepper
- 2-4 cups water
- ¼ cup flour
- Roasted turkey pan drippings
- Preheat Oven to 500 degrees Fahreneheit. Remove giblets from turkey and set aside for gravy.
- Rinse turkey and pat dry. Place in a 7 Quart Dutch Oven.
- Preheat a cast iron skillet to medium heat.
- Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes.
- Stuff turkey with browned veggies and apples.
- Roast at 500 degrees Fahrenheit for 20-30 minutes (until golden brown).
- Reduce heat to 350 degrees Fahrenheit and cover turkey with a foil tent. Roast an additional 2.5-3 hours, or until internal temperature is 165 degrees Fahrenheit.
- Remove turkey from oven and let stand for 25-30 minutes before carving.
- Preheat skillet to medium heat.
- Sauté giblets with 1 tablespoon of butter, until brown.
- Add ½ cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid).
- Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper.
- Cover and simmer on medium to medium-low for one hour. Add more water as needed to keep the pot from boiling dry. Strain broth, discard giblets.
- Preheat a skillet to medium. Add 1 tablespoon of butter and ¼ cup of strained giblet broth. Slowly add ¼ cup of flour, stirring constantly to make a roux. When flour thickens, slowly add remaining giblet broth and pan drippings from roasted turkey. Stir until thickened and bubbly.