Roasted Turkey and Gravy

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Written By Amanda McLemore · Editor-In-Chief
 

INGREDIENTS

 

1 whole turkey

Herb Salt

2 cups stock, heated

4 tablespoons butter

4 tablespoons flour

1 sprig sage, minced

salt and pepper, to taste

 

DIRECTIONS

I. rub the skin of the turkey with Herb Salt

II. allow to marinate overnight in the fridge

III. preheat oven to 350°F and roast until the internal temperature reaches 165°F

IV. allow to rest before carving

V. while turkey is resting, make the gravy. melt butter in a medium sauce pot. whisk in flour and allow to cook for about two minutes while stirring

VI. whisk in hot stock and allow to boil before turning the heat down to low to simmer

VII. once thickened to a sauce consistency, season with salt and pepper to taste and stir in sage

note: stock can be made up to three days in advance

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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