Emeril’s Turkey w/Giblet Gravy

  • Servings: 6 - 8
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Turkey Ingredients

  • One 10- to 12-pound turkey, defrosted if frozen, giblets, neck, and livers reserved for the gravy
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 medium onion, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 orange, halved
  • 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
  • 1 bay leaf
  • 1 teaspoon Emeril’s Original Essence, recipe follows
  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup chicken stock
  • 1/2 cup apple cider

Turkey directions

  1. Preheat the oven to 400 degrees and fit a roasting rack inside of a roasting pan.
  2. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
  3. Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
  4. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf.
  5. Tie the ends of the turkey’s legs together, using kitchen twine, as if they were trying to cross their legs.
  6. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence (recipe below).
  7. Rub the butter evenly over the entire turkey.
  8. Transfer the turkey to the prepared roasting pan and place in the oven.
  9. Bake uncovered for 30 minutes.
  10. Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven.
  11. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid.
  12. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid.
  13. Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving.
  14. Reserve any juices left in the roasting pan for the gravy. (Recipe below)
  15. NOTE: If the turkey begins to look too browned before being completely cooked through, cover the top loosely with aluminum foil until it is done.

Giblet gravy Ingredients

  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • Giblets, liver, and neck from 1 turkey
  • 1 cup diced onions
  • 1/3 cup minced celery
  • 1/3 cup peeled and minced carrots
  • 2 cloves garlic, peeled and minced
  • 4 teaspoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken stock or canned low-sodium chicken broth
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper


  1. In a medium pot, melt the butter and the heat the oil over medium-high heat.
  2. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes.
  3. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft.
  4. Stir in the flour and cook, stirring for 1 minute.
  5. Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan.
  6. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain.
  7. Adjust seasonings with salt and freshly ground black pepper.
  8. Serve warm with Emeril’s Big Bird.
  9. Makes about 3 cups

EMERIL’S Essence ingredients

  • 5 Tbsp sweet paprika
  • 1/4 cup salt
  • 1/4 cup garlic powder
  • 2 Tbsp freshly ground black pepper
  • 2 Tbsp onion powder
  • 2 Tbsp cayenne
  • 2 Tbsp dried oregano
  • 2 Tbsp dried thyme

Emeril’s Essence Directions

  1. Combine all ingredients in a small mixing bowl and blend well.
  2. Store in an airtight container in your spice cabinet for up to 3 months.

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