| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Turkey; (14 pounds) |
| 1 |
tb |
Vegetable oil |
| 4 |
c |
Coarsely chopped onion |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Butter |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Salt |
INSTRUCTIONS
GRAVY
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 12
plus leftovers Source: Family Circle's "All-time Favorite Recipes"
1. Position oven rack in lowest third of oven. Heat oven to 425 degrees F.
2. Remove neck and giblets from turkey cavity. Rub turkey with oil. Spread
onion in roasting pan. Place turkey on top.
3. Roast in heated 425 degree oven 30 minutes. Add 1 cup broth to pan.
Lower oven temperature to 325 degrees. Loosely tent turkey with aluminum
foil. Roast another 3 to 3-1/2 hours or until an instant-read thermometer
registers an internal temperature of 180 degrees in innermost part of thigh
and 170 degrees in breast. Remove to a platter; let stand 20 minutes.
4. Meanwhile, prepare gravy: Scrape pan drippings into a small bowl. Skim
off fat. Melt butter in a medium-size saucepan over low heat. Stir in
flour. Whisk in 2 cups strained pan juices and broth. Add wine and salt;
simmer over medium-high heat, stirring, until gravy is thickened, 2 to 3
minutes. Serve with carved turkey.
Nutritional Information: (per serving) 285 Calories; 34 g Protein; 13 g
Fat; 5 g Carbohydrate;
262 mg Sodium; 97 mg Cholestestrol
Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.
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