Butter Roasted Turkey with Giblet Pan Gravy is from Chef Joe Randall’s Cooking School in Savannah doesn’t mess with tradition. “Most of my recipes were handed down from my mother, Laura Pansy ‘Pan’ Randall, an accomplished Southern cook who hailed from Virginia,” he explains.

Makes 8 servings.

Working time 30 min.

Total time 3½ to 4 hr.

Ingredients

Turkey:

1 (12- to 14-pound) whole turkey

rinsed and patted dry

reserving giblets for pan gravy

2 tablespoons unsalted butter

melted 1 teaspoon salt

½ teaspoon freshly ground

white pepper

Giblet Pan Gravy:

1 turkey neck

1 turkey liver

1 turkey heart

1 turkey gizzard

Salt and freshly ground pepper

1 quart plus ¼ cup water

¼ cup all-purpose flour

Method

1. Preheat oven to 450°F. Brush turkey with melted butter and sprinkle with salt and white pepper. 

2. Stuff bird with Cornbread Dressing with Sage and Pork Sausage (recipe follows) and truss, if desired. In a large roasting pan fitted with a rack, position turkey breast-side up. 

3. Roast bird in oven for 30 minutes, then lower heat to 325°F and continue to roast for 1½ to 2 hours. 

4. Turn turkey breast-side down, baste with pan juices, and roast, basting occasionally, for 30 minutes more, or until juices run clear when thickest part of thigh is pierced with a fork.

5. Place turkey giblets (neck, liver, heart, and gizzard) in a large saucepan and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. 

6. Add 1 quart water and bring to a boil over medium-high heat. 

7. Reduce heat to low and simmer mixture for 1½ hours. Remove giblets from stock and set aside on cutting board; let cool. Discard neck and finely dice liver, heart, and gizzard; reserve.

8. Remove turkey from pan, reserving pan and juices for gravy; discard any trussing; tent turkey loosely with aluminum foil and allow to rest for 20 minutes.

9. Meanwhile, skim grease from reserved roasting pan. In a cup, combine flour and remaining ¼ cup water, stirring to eliminate lumps. In same roasting pan over medium-high heat, heat giblet stock (about 3 cups), then whisk in flour mixture. 

10. Bring to a boil, then season with salt and pepper. Add giblets, then reduce heat to low and simmer for 15 minutes, or until gravy thickens. 

11. Season again, if desired, and serve hot with sliced turkey and Cornbread Dressing with Sage and Pork Sausage.

PER SERVING protein: 107 g; fat: 39 g; carbohydrate: 4 g; fiber: 0 g; sodium: 791 mg; cholesterol: 361 mg; calories: 812.