By Carolyn Lopez
A Thanksgiving turkey (with a Swedish flare) and gravy (with a few “secret ingredients”) your family will love!
1 whole turkey, thawed
1 to 2 sticks of butter
4 to 5 apples: washed, quartered, core removed, but leave peels
½ bag of prunes with seeds
1. Remove and discard giblets out of the thawed turkey.
2. Wash the turkey and pat it dry.
3. Put turkey into a really big pan, over a flat rack (this keeps the turkey up and out of all the wonderful juices).
4. Generously season the turkey with salt, pepper, garlic powder, celery salt, and poultry seasoning.
5. Cut up about a stick of butter, putting the pieces under the wings, between the legs and inside the cavity.
6. Place apples and prunes inside the cavity .
7. Tent the turkey with aluminum foil and bake according to requirements based on turkey size.
8. Once the turkey is cooked and cooled enough to handle, drain as much of the drippings off as possible. Transfer the turkey to another pan, pour melted butter on top and return to oven for browning (about 15 minutes at high temp).
Strained drippings from roasted turkey
Canned or boxed turkey broth
Approx. 1/3 cup port wine for every 6 cups of gravy
Approx. 2 tablespoons grape jelly for every 6 cups of gravy
Approx. 2 tablespoons flour
½ cup hot water
1. Pour drippings from turkey over a strainer and into deep pot. Add additional broth.
2. The next two ingredients are the secret ones…. port wine and grape jelly. Add port wine and grape jelly to turkey drippings.
3. Let this mixture simmer for about 30 minutes; just before serving mix flour into hot water and add to mixture to thicken gravy. Of course, you have to keep tasting and adjusting… but that is a good thing!