HERB RUBBED TURKEY AND GRAVY

1		Thawed turkey- any size
1/4	c	butter or margarine, softened
1/4	c	lemon juice
1	tsp	lemon zest
1	tsp	dried thyme
2	tsp	paprika
2	tsp	garlic powder
3/4	tsp	salt
1/4	tsp	pepper

Prepare thawed turkey by removing giblets and neck. Put the giblets and nesk into a sauce pan with a 1 cup of water and allow to simmer for about 15 minutes. Skim and scum off top. Discard giblets and neck. Keep the liquor for the gravy. Meanwhile, rinse and pat dry the turkey. Mix together the rest of the ingredients. Rub this mixture all over the turkey. Be sure to rub some under the skin and in the cavities.

Place the turkey into a roasting pan. Cover and bake as directed on the turkey wrapper. About half way through the baking process, baste the turkey. Cover the turkey and finish baking. You may need to uncover the turkey towards the end of the cooking time so as to allow for browning of the skin. When the turkey is ready, remove it from the roaster to a platter. Defat and retain all the drippings in the bottom of the roaster for the gravy.

Gravy

Ingredients: All the drippings remaining in the roasting pan, defatted. the liquor from simmering the giblets and neck extra chicken or turkey broth(Frozen homemade or Hains) to extend to the amount of gravy you desire. 1/4 cup Sticky rice flour

Place all the drippings and liquor and broth in a sauce pan. In a separate bowl, mix the sticky rice flour with some of the turkey drippings, making sure there are no lumps in the rice. Begin heating drippings,etc. on the stove. Pour part of the rice flour mixture into the turkey drippings, stirring continually until the gray begins to thicken. Add more of the sticky rice mixture as needed to make a nicely thickened gravy. Serve with Herb Rubbed Turkey

Adapted from a Woman's Weekly Recipe-Oct 98

10-1998, Juli Griffith