Grandma’s Roasted Turkey
1 whole turkey
2 large onions, coarsely chopped
4 carrots, coarsely chopped
6 ribs of celery, coarsely chopped
2 cups Water
Lawhorn’s Signature Seasoning
Digital meat thermometer
- Preheat oven to 300°. Remove giblets, neck and wings and set aside for gravy.
- Mix together carrots, celery and onion (called mirepoix). Spread half of the mirepoix in the roasting pan.
- Liberally coat the cavity of the turkey with Lawhorn’s Signature Seasoning, then stuff the cavity with the other half of the mirepoix. Coat the exterior of the turkey with Lawhorn’s Signature Seasoning and place in the roasting pan breast side up.
- Follow the cooking time on the label for the weight of your bird, about 20 minutes per pound. After one hour, add the water to the pan. As you check on the bird, make sure the water does not evaporate. Check the internal temperature in the middle part of the breast with a digital meat thermometer (insert thermometer until your reach the bone, then pull up 2-3 inches). When the internal temperature reaches 150°, remove turkey from the oven.
- Cover with foil and let sit for 20 minutes before serving.
1 stick of butter
1 cup flour
- Melt butter. Whisk in the flour until the mixture forms a paste (roux). Stir constantly over medium-high heat until flour starts to bubble and lighten in color. Do not let roux stick or turn brown.
- While your turkey is roasting, put giblets in a pot and add cold water until the water is 1” above the giblets.
- Add 2 tbs. of Lawhorn’s Signature Seasoning to the stock and bring to a boil. Reduce heat to a simmer. Let stock simmer and reduce by half.
- After the turkey is roasted, put all carcass scraps (including mirepoix) and pan drippings into the gravy pot. Bring to a boil and reduce by half. Taste the broth for flavor and salt content and add more seasoning if needed.
- Strain the stock into another pot. Bring stock to simmer then quickly whisk in half of the roux. Stir constantly and add roux until it reaches your desired thickness.
- Let gravy simmer until the flour is completely cooked, about 10 minutes. Adjust salt and pepper if needed, strain through a sieve to remove any lumps and serve.