Roast Turkey and Turkey Pot Pies (Cindy)

This family-style recipe makes the most of a roast turkey by first preparing the bird with a simple foil-roasting method, then using the turkey drippings and homemade broth for gravy. Leftover turkey and gravy become individual or family-size pot pies that can be frozen for later.

Roast Turkey and Turkey Pot Pie

Servings: Varies with size of turkey and number of pot pies
Prep Time: About 30 minutes
Cook Time: 2½–3 hours for turkey, plus resting time

For the Roast Turkey:

• 1 whole turkey
• Salt, to taste
• Freshly ground black pepper, to taste
• Heavy-duty aluminum foil

Instructions:

1. Preheat the oven to 450°F.
2. Rinse the turkey and pat thoroughly dry with paper towels.
3. Season the turkey generously with salt and pepper, both inside and outside.
4. Wrap the turkey tightly in heavy-duty aluminum foil.
5. Place the wrapped turkey breast-side down in a roasting pan.
6. Roast for 2½–3 hours.
7. During the final 20 minutes, carefully turn the turkey breast-side up and open the foil to expose the breast.
8. Continue roasting uncovered until the breast is nicely browned.
9. Remove from the oven and allow the turkey to rest for at least 15–20 minutes before carving.

For the Turkey Gravy:

• Turkey neck and giblets
• 2–3 cups water
• 1 Knorr Swiss chicken bouillon cube
• 1 celery stalk, chopped
• 2 carrots, chopped
• ½ brown onion, chopped
• 1 teaspoon dried thyme
• Turkey fat or butter
• All-purpose flour
• Cream, to taste
• Dry sherry, to taste
• Kitchen Bouquet, optional, for color

Instructions:

1. Place the turkey neck and giblets in a saucepan with 2–3 cups water.
2. Add the chicken bouillon cube, celery, carrots, onion and thyme.
3. Bring to a gentle simmer and cook for 2–3 hours.
4. If desired, add the heart and liver during the final 20 minutes of cooking.
5. Strain the broth and discard the solids.
6. For each 1 cup of finished gravy, use 1 tablespoon turkey fat or butter and 1 tablespoon flour.
7. Melt the fat or butter in a saucepan. Stir in the flour and cook briefly to make a roux.
8. Gradually whisk in the strained turkey broth and cook until smooth and thickened.
9. Add cream and sherry to taste. If desired, add a small amount of Kitchen Bouquet for color.

For Small Turkey Pot Pies:

• ½ sheet refrigerated pie dough per pie
• ½ cup prepared turkey gravy per pie
• Cooked turkey, cut into bite-size pieces
• Frozen peas and carrots

For Large Turkey Pot Pies:

• 2 sheets refrigerated pie dough per pie
• 1¾ cups prepared turkey gravy
• Cooked turkey, cut into bite-size pieces
• Frozen peas and carrots

To Assemble the Pot Pies:

1. Combine the cooked turkey with enough frozen peas and carrots to suit your preference.
2. Stir in the appropriate amount of turkey gravy.
3. Line the pie dish with refrigerated pie dough as needed.
4. Spoon the turkey mixture into the prepared crust.
5. Cover with the top crust, trim and seal the edges, and cut several small vents in the top.
6. The assembled pot pies may be wrapped well and frozen for later use.

To Bake Frozen Pot Pies:

1. Transfer the frozen pot pie to the refrigerator and allow it to thaw completely.
2. Preheat the oven to 350°F.
3. Bake the thawed pot pie for approximately 30 minutes, or until the filling is thoroughly heated and the crust is hot and crisp.

Tip: Since the original turkey directions are based on time rather than the bird's weight, I would add one modern safety check: verify doneness with a thermometer rather than relying solely on the 2½–3 hour roasting time.

Source: Family Recipe