Holiday Turkey With Bacon and Giblet Gravy

 in Favorite Recipes by

Provided by Sybil Rampy for the November 2018 issue of BurlesonNOW Magazine.

Serves 20-25 people.

Turkey:

  • 1 22- to 24-lb. turkey
  • 1/2 to 1 Tbsp. each salt and pepper
  • PAM Cooking Spray
  • 1 large onion, peeled
  • 1 lb. bacon

Giblet Gravy:

  • 1/3 to 1/2 small pkg. chicken livers
  • 1/3 to 1/2 small pkg. chicken gizzards
  • 1 turkey neck and giblets that were packed in neck cavity
  • 1/4 cup fresh, cold water
  • Salt, to taste
  • Pepper, to taste
  • 2 cups cornstarch
  • 4-6 hardboiled eggs, chopped
  1. For turkey: Remove the giblets for use in Giblet Gravy. Rinse the turkey; remove any pinfeathers you see.
  2. Liberally salt and pepper the turkey to taste inside cavity and under the skin, where possible (breast, thighs, neck cavity).
  3. Spray an electric turkey roaster or oven roasting pan with PAM Cooking Spray. Place the bird on the rack in roaster pan, breast side up. Put the onion in the cavity. 
  4. Lay strips of bacon lengthwise on the turkey, starting on the drumsticks. The turkey should be almost completely covered when finished.
  5. Wad up 4-5 pieces of foil to place between the turkey and the roasting pan if they are touching. This will keep the turkey from burning or drying out at these spots.
  6. Cover with a lid or heavy foil; bake at 325 F for approximately 15 minutes per lb.
  7. The leg bone should twist easily when done. Use a folded paper towel to test.
  8. When done, remove the rack with the turkey to a cookie sheet with sides. Cover with foil; let rest at least 20 minutes before carving.
  9. Pour the juices into a large pot; set aside for 30 minutes or so until the grease rises. Skim the grease; discard. Save the juices for Giblet Gravy.
  10. For giblet gravy: In the morning, while the turkey is cooking, clean the giblets and neck. Cover with water; add salt and pepper and bring to boil. Turn heat down. Cover; simmer until done.
  11. Remove the giblets from the water; let cool. Save the water for the gravy.
  12. Pick as much meat off the neck as you can; chop it with the giblets. 
  13. Bring the turkey juices and giblet cooking water to a boil. Reduce heat to simmer. 
  14. In a separate bowl, combine just enough fresh, cold water with 1/2 cup cornstarch to make a paste, adding water to achieve pouring consistency. Slowly add the mixture to the pot with the turkey drippings, stirring constantly to prevent sticking as the gravy thickens. Repeat this process until desired consistency is reached.
  15. Add the eggs; adjust seasonings to taste while stirring. Add any small pieces of turkey left on the cutting board to the gravy. Add chicken broth or water to adjust taste or volume.