400-Clove Garlic Turkey From The Stinking Ros
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400-Clove Garlic Turkey From The Stinking Ros
  Garlic    Turkey    Poultry  
Last updated 6/12/2012 12:41:35 AM. Recipe ID 386. Report a problem with this recipe.
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      Title: 400-clove garlic turkey from the stinking ros
 Categories: Poultry
      Yield: 12 Servings
      1    Turkey
      4 oz Butter
      2 oz Olive oil
      1 c  Sage, fresh; chopped
      2 tb Garlic cloves, crushed
      2 lb Garlic cloves; peeled
      2 c  Wine, white
      2 c  Stock, chicken
    1/2 c  Flour
  Turkey stock may be substituted for chicken stock, if available.
  Clean and wash the turkey and pat dry with a paper towel. Loosen the
  skin of the breast and rub the turkey under the skin with the sage
  and chopped garlic. Season the turkey inside and out with salt and
  pepper and remaining sage. Place turkey in a large roasting pan,
  preferably on a rack. Roast the turkey at 350 degrees, basting every
  twenty minutes with the melted butter and olive oil combined.
  An hour and half before the turkey will be finished, add the 400
  garlic cloves to the bottom of the roasting pan. Continue to baste
  the turkey and at the same time stir the cloves at the bottom of the
  pan. Then the turkey is done, remove it from the pan. Drain the
  drippings into a small sauce pan, reserving the garlic in the
  roasting pan. Place the roasting pan on a burner over medium-high
  heat. Add white wine and stock. Bring to a boil, stirring with a wisk
  to mash the roasted garlic cloves.
  Place the saucepan with the drippings over medium heat and with a
  whip add the flour to form a roux. Add the roux to the garlic gravy a
  little at a time until it reaches the desired thickness. Carve the
  turkey and serve with the 400-clove garlic gravy, accompnied by
  garlic mashed potatoes.
  This popular North Beach restaurant claims that it "seasons its
  garlic with food."  You'll see what they mean when you look at the
  list of ingredients.

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Recipe ID 386 (Apr 03, 2005)

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