Rapid roast turkey with cream gravy
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Rapid roast turkey with cream gravy
  Roast    Turkey    Gravy    Poultry    Creams  
Last updated 6/12/2012 1:19:49 AM. Recipe ID 51305. Report a problem with this recipe.
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      Title: Rapid roast turkey with cream gravy
 Categories: Poultry
      Yield: 18 Servings
 
     16 lb Turkey
    1/2 c  Butter -- melted
      2    Cloves garlic -- minced
           Cream Gravy----
           Turkey backbone, wing tips,
           And giblets
      1    Onion -- quartered
      1    Carrot -- coarsely chopped
      1    Bay leaf
      1    Sprig parsley
      1 ts Dried thyme
      6 tb Butter
      6 tb Flour
      2 c  Whipping cream
      2 ts Salt
    1/2 ts Ground white pepper
    1/4 ts Ground nutmeg
 
  1. 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.
  
  2. 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.
  
  3. 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.
  4. 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).
  
  5. 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.
  
  




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Recipe ID 51305 (Apr 03, 2005)

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