| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dijon mustard |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Grated lemon peel |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh sage |
| 1 |
|
Turkey; (15- to 16-pound) |
| 2 |
c |
Canned low-salt chicken broth |
| 1 |
lb |
Mushrooms; thinly sliced |
| 1 1/4 |
c |
Canned low-salt chicken broth; (about) |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
TURKEY
GRAVY
For turkey: Coarsely puree first 7 ingredients in processor. Reserve 1/2
cup mustard mixture in bowl; cover and chill.
Rinse turkey inside and out; pat dry. Slide hand under skin of turkey
breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard
mixture under skin over turkey breast, legs and thighs. Spread remaining
mustard mixture inside main cavity. Place turkey on rack in large roasting
pan. Slide pan with turkey into large plastic bag (about 30-gallon
capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.
Position rack in bottom third of oven; preheat to 325°F. Remove pan with
turkey from bag. If stuffing turkey, spoon stuffing loosely into main
cavity. Tuck wing tips under turkey; tie legs together loosely. Spread 1/2
cup chilled mustard mixture all over turkey. Roast 2 hours. Baste with 1/2
cup broth. Continue to roast until turkey is brown and thermometer inserted
into thickest part of thigh registers 180F, basting frequently with
remaining 1 1/2 cups broth and pan juices and covering loosely with foil if
browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2
hours longer if stuffed.
Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes.
Reserve pan juices for gravy.
For gravy: Pour pan juices into large measuring cup. Spoon off fat,
reserving 2 tablespoons. Heat 2 tablespoons turkey fat in heavy large
skillet over medium-high heat. Add mushrooms to skillet; saute until brown
and tender, about 15 minutes. Add enough broth to pan juices to measure 3
1/2 cups. Add 3 1/2 cups pan-juice mixture and cream to mushrooms. Boil 8
minutes to blend flavors. Mix cornstarch and 1/4 cup broth in small bowl.
Mix into gravy. Continue to boil until gravy thickens, about 1 minute;
season with salt and pepper.
Serve turkey with gravy.
Makes 10 to 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 10440 Calories (kcal); 630g Total Fat; (55% calories from
fat); 1072g Protein; 64g Carbohydrate; 3652mg Cholesterol; 6422mg Sodium
Food Exchanges: 1 Grain(Starch); 145 Lean Meat; 5 Vegetable; 1/2 Fruit; 42
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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