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Rapid Roast Turkey With Cream Gravy

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		18	Servings

INGREDIENTS

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	t	Dried thyme
6	T	Butter
6	T	Flour
2	c	Whipping cream
2	t	Salt
1/2	t	Ground white pepper
1/4	t	Ground nutmeg

INSTRUCTIONS

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. 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. 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). 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.  Recipe By     :
the California Culinary Academy  From: Terrance Date: 12-22-92 (05:37)
Number: 2525 Fro Colossus Date:  12-22-92 (05:37) Numbe   (125) Cook
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1079 Calories From Fat: 538 Total Fat: 60g Cholesterol: 485.3mg Sodium: 625.9mg Potassium: 1472.5mg Carbohydrates: 3.8g Fiber: <1g Sugar: <1g Protein: 128.2g