Roast Texas Turkey

Instructions

1. 1

   Preheat oven to 325°F. Rinse and dry turkey. Remove neck and giblet bag from the small cavity in front and the large body cavity. Season inside turkey cavity with salt and pepper. Use salt sparingly if using a pre−basted turkey. Rub exterior of turkey generously with vegetable oil and place in a large roasting pan with shallow sides. Cut apples and orange into quarters. Cut lemons in half. Pierce jalapeño peppers with a fork. Insert apple, orange, lemon and jalapeño peppers into cavity. Roast turkey 15 to 20 minutes per pound. Temperature should read 180°F when an instant−read meat thermometer is inserted in the thickest part of the thigh. The leg should also move easily at the joint. The turkey should be ready for 1 hour before dinner is served. Loosely tent with foil to keep warm, and carve just before serving. Giblet Gravy Make this gravy ahead of time and warm it just before serving. 2 lb. chicken or turkey necks 1 lb. chicken or turkey gizzards and hearts 1/4 lb. chicken or turkey livers 9 C. water, divided 1 C. flour 1/2 C. butter 1/2 C. vegetable oil 3 tsp. salt 2 tsp. pepper Rinse necks, gizzards and hearts. Place in a large saucepan or stockpot. Cover with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon, skim off foam as it accumulates during cooking. Cook until necks are soft and gizzards and hearts are tender, 2 to 3 hours. Remove from heat and let cool. Roast Texas Turkey 69