2 jar (12 oz.) Heinz® HomeStyle Roasted Turkey Gravy, divided 9 to 12 lb fresh turkey, see instructions below for frozen turkey
1/4 cup Heinz® White Vinegar, plus 1 cup to sanitize work area
2 tablespoon olive oil
Preheat oven 325°F and place oven rack to lowest position. To make compound butter, in a medium bowl, mix together the butter, garlic, fresh herbs, pepper and 1/2 cup Gravy, until well blended. Cover and refrigerate.
Remove turkey from refrigerator and place in a clean sanitized sink. Remove wrapper from turkey and discard. Place stopper in the drain and run cold water to half way up the turkey. Add 1/4 cup of vinegar and 1 tbsp of salt to water. This will help freshen the turkey. Remove bag of giblets and neck from cavities. Discard or add to roasting pan with turkey if desired. Rinse out cavities to remove any ice particles using water in sink. Drain the water and pat dry the turkey and cavities.
Place turkey on a baking sheet. Separate the skin from the flesh by gently running your hand between the flesh and skin on the breast, going back toward the legs as far as you can, being careful not to tear or break apart the skin. Spread the chilled compound butter under the skin, directly on the meat evenly over the complete breast area.
Place the turkey, breast side up, on a flat rack in an open roasting pan, about 2 inches deep. Insert an oven-safe thermometer deep into the lower part of the thigh next to the body, not touching the bone.
In a small bowl, mix together olive oil and 2 tbsp Gravy. Brush on the skin to prevent the skin from drying. Further basting is unnecessary.
After contact with raw turkey and juices, it is essential to wash preparation utensils, work surface and hands thoroughly in hot, soapy water. Combine 1 tbsp of liquid soap and 1 cup of Vinegar in a sink of hot water, to prevent cross contamination and food borne illness.
Roast turkey for 3 to 3-1/2 hours. When the skin is light golden, after about 2 hours of roasting, shield the breast loosely with lightweight foil to prevent overcooking.
Start checking for doneness about 1/2 hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180°F and juices are clear, not reddish pink. The thickest part of the breast should register 170°F and the center of the stuffing should register 165°F. Allow to rest for 15 to 20 minutes before carving to allow juices to set.
Place turkey drippings in a medium to large saucepan. Add 1 jar of Gravy for each 1/2 cup of drippings, and bring to a boil. Serve hot with carved turkey
Cooking time (duration)
Prep Time: 35 minutes Cook Time: 3 hours
Ratings & Reviews
Yummy...I love turkey...and we eat it all year long...this one is perfect!
Thanks so much for sharing.
Bobbi P. – 11/05/2014 –