Giblets (liver, gizzard, heart, neck and wing tips)
3 hard boiled eggs, shelled, sliced thin
3/4 cup Flour
1 teaspoon salt, divided in two equal parts
1 quart sweet milk
Fresh ground black pepper
Cold water to cover giblet or chicken stock, if richer gravy is desired.
For the turkey: To start, if the turkey has been refrigerated, bring it to room temperature before cooking.
Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, or while you are bringing it to room temperature, have the turkey resting in a pan so that if the plastic covering leaks for any reason, you are confining the juices to the pan.
If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound.
Preheat the oven to 160 degrees Celcius.
Wash out the turkey with water. Pull out any remaining feather stubs in turkey skin. Pat the turkey dry with paper towels.
Put the juice of half a lemon all around the turkey. Take a small handful of salt and rub all over the inside of the turkey. For flavouring, put inside the turkey half a peeled and quartered yellow onion, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. Tie up the turkey with string. Make sure that the turkey legs are tied together, held close to the body, then tie a string around the turkey body to hold the wings in close.
Rub either melted butter or olive oil all over the outside of the turkey.
Put the turkey in oven, start cooking at 204 degrees Celcius for the first 1/2 hour.
Then reduce to 107 degrees Celcius for the next hour. Once cooked, remove the turkey from the oven.
Let it rest for 15-20 minutes, then its ready for carving.
For Giblet sauce: Add ½ teaspoon salt to water or stock. Bring giblet to boil.
Cook until giblet are tender, drain and reserve stock.
Discard neck and wing tips. Coarsely chop up giblets and return them to the stock in a large saucepan. Bring to boil again. Stir 3/4 cup flour and hard boiled egg slices.
Add milk, a few grindings of black pepper, and the reserved 1/2 tsp salt.
Pour gravy into covered containers and refrigerate until ready to reheat, for use later, or pour into a large gravy bowl for immediate serving while still hot.