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Classic MoDaddy roasted turkey served with giblet gravy

Cooking Method: Bake

Prep Time: 30+

Cooking Time: 3-4 hours

Makes: 14 servings (6 ounces turkey and 2 tablespoons gravy each)

Ingredients:

1 fresh turkey, (14 pounds), thawed if frozen

1-2 ounces of MoDaddy's Gold Seasoning (www.Modaddys.com)

1/3 cup all-purpose flour

1/3 olive oil

Directions

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Preheat oven to 325°F.

Remove neck and giblets from body and neck cavities of turkey; set aside.

Drain juices from turkey.

Rinse turkey and pat dry with paper towels.

Rub entire turkey with olive oil.

Rub 1 -2 ounces of MoDaddy's Gold Seasoning on all exterior parts and put some inside of turkey cavity.

Place turkey, breast down (keeps breast moist and juicy) in turkey cooking bag in sturdy roasting pan.

Bake 3-1/2 to 3-3/4 hours, or until meat thermometer reaches 180°F when inserted in deepest part of thigh.

Prepare giblet stock while roasting turkey by placing the neck, heart, gizzard, water ,in large pan and stir. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover. Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use.

Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

Remove turkey from pan; let stand 15 minutes before carving. Meanwhile, make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place 1/4 cup of the fat in medium saucepan; discard remaining fat. Stir flour into cold water in saucepan until well blended. Add enough of the reserved giblet stock to pan drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened. Stir in the reserved neck meat and giblets; cook until heated through.

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Fantastic with chicken, pork, beef, turkey, lamb, eggs, soups, chili, and basically everthing else!

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