Directions

• Remove giblets from turkey; set aside. Loosen skin around turkey
• breast, leg and thigh. Combine seasonings; rub under skin, in body
• and neck cavities and over skin if desired. Place vegetables in the
• cavities. Skewer openings; tie drumsticks together. Place breast
• side up on a rack in a roasting pan. Lightly coat with cooking
• spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a
• meat thermometer reads 180° (cover loosely with foil if browning
• too quickly). Baste with pan drippings if desired.
• Remove papery skin from garlic bulbs (do not peel or separate
• cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast
• at 325° for 1 hour or until garlic is soft. Cool for 10-15
• minutes. Cut top off heads, leaving root end intact. Squeeze garlic
• into a bowl. Mash to a smooth paste; set aside.
• To make broth, cut reserved gizzard and heart into several pieces.
• (Save liver for another use or discard.) In a Dutch oven, saute
• neck, gizzard and heart in remaining oil over medium-high heat until
• no longer pink. Add the vegetables; cook until browned. Gradually
• add 6 cups of water, stirring to loosen browned bits. Tie
• peppercorns, cloves and herbs in a cheesecloth bag; add to pan.
• Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or
• until broth is reduced by half. Discard giblets and spice bag. Cool
• broth; strain, discard vegetables.
• When turkey is done, cover and let stand for 20 minutes. Pour
• drippings and any loosen browned bits into a measuring cup; skim
• fat. Add enough broth to measure 3 cups. In a saucepan, combine the
• cornstarch and remaining water until smooth. Add broth, salt, pepper
• and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for
• 2 minutes or until thickened. Remove and discard turkey skin and
• vegetables in cavities before carving. Serve with gravy. Yield: 12
• servings plus leftovers.