Rapid Roast Turkey With Cream Gravy
 
* exported from bigoven * 
 
 
recipe by : 
serving size :18 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
16 lb.  turkey
1/2 cup  butter --melted
2 clove  garlic --minced
  cream gravy
  turkey backbone --wing tips
  and giblets
1   onion --quartered
1   carrot --coarsely chopped
1   bay leaf
1 sprig  parsley
1 tsp  dried thyme
6 Tbsp  butter
6 Tbsp  flour
2 cup  whipping cream
2 tsp  salt
1/2 tsp  ground white pepper
1/4 tsp  ground nutmeg
 
preheat oven to 400 degrees f. place turkey, breast side down, on a 
cutting surface. using poultry shears or sturdy kitchen scissors, 
remove backbone from turkey by cutting along each side of backbone. cut 
off wing tips. reserve backbone, wing tips, and giblets for cream 
gravy. place turkey in roasting pan. push legs down slightly so that 
they are flat in pan. stir butter and garlic together in a small bowl; 
pour over turkey. roast turkey 15 minutes; reduce heat to 375 
degrees f and roast until 170 degrees f on an instant-read thermometer 
and exterior of bird is a rich dark brown and juices run clear when 
joint is moved (about 2 hours and 20 minutes). after first hour baste 
turkey with pan juices from roasting pan. while turkey is roasting 
begin gravy. place roast turkey on carving board. loosely cover with 
aluminum foil and let rest for 15 to 20 minutes before carving to 
maintain moisture of turkey and make it easier to carve. strain pan 
juices into turkey broth (see below). carve turkey and serve piping 
hot with cream gravy. serves 16 to 20. 
 
cream gravy: in a large 
saucepan place backbone, wing tips, and giblets, onion, carrot, bay 
leaf, parsley, and thyme, and cover with water. bring to a boil, reduce 
heat, and simmer for 30 minutes. remove from heat and strain turkey 
broth into a mixing bowl. discard turkey pieces. stir in strained pan 
juices from roasted turkey. in a large saucepan over medium heat, melt 
butter. whisk in flour, mixing until well combined and cooked (about 2 
minutes). add reserved turkey broth mixture and whisk until smooth. 
cook over medium heat until reduced slightly (10 minutes). whisk in 
whipping cream and cook another 10 minutes. season with salt, pepper, 
and nutmeg. makes about 6 cups. 
 
recipe by : the california culinary academy 
from: terrance 
 
-- 
(ID: 5101) Mirror: rec.food.recipes: Tue, Nov 9, 2004


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