| 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 |
T |
Grated lemon peel |
| 1 |
T |
Chopped fresh thyme |
| 1 |
T |
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 |
T |
Cornstarch |
|
|
Fat, 1 Other Carbohydrates |
INSTRUCTIONS
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 325øF. 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; Converted by MM_Buster v2.0n.
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