| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Turkey, neck and giblets (excluding liver) reserved for making stock (up to 14) |
| 1/2 |
|
Lemon, cut into 2 wedges |
| 7 |
lg |
Fresh sage sprigs |
| 2 |
sl |
Firm whole-wheat sandwich bread |
| 1/2 |
|
Granny Smith apple, quartered lengthwise |
| 1/2 |
|
Onion, quartered lengthwise |
| 1 |
|
Stick (1/2 cup) unsalted butter, softened |
| 1 |
c |
Water |
| 1 |
c |
Dry Sherry |
| 1 |
c |
Apple cider (preferably sparkling) |
| 6 |
tb |
All-purpose flour |
| 2 |
c |
Turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy |
|
|
Assorted fresh sage sprigs |
INSTRUCTIONS
FOR GRAVY
GARNISH
Preheat oven to 425 degrees F.
Rinse turkey and pat dry inside and out. Season turkey inside and out with
salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and
1 bread slice. Fold neck skin under body and fast en with a skewer. Fill
body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and
bread slice and truss turkey.
Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in
a roasting pan. Spread turkey with butter and arrange on rack in roasting
pan. Roast turkey in middle of oven 30 minutes.
Reduce temperature to 325 degrees F. and baste turkey with pan juices. Add
water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to
3 hours more, or until a meat thermometer inserte d in fleshy part of a
thigh registers 180 degrees F and juices run clear when thigh is pierced.
Transfer turkey to a heated platter, reserving juices in roasting pan, and
discard string. Keep turkey warm, covered loosely with foil.
Make gravy:
Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove
deglaze pan with Sherry over moderately high heat, scraping up brown bits.
Stir in cider. Bring Sherry mixture to a boil and remov e pan from heat.
In a heavy saucepan whisk together reserved fat and flour and cook roux
over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2
cups stock or broth in a stream, whisking to prevent lumping, and simmer,
whisking occasionally, 10 minutes. Whisk in additional stock or broth to
thin gravy if desired. Season gravy with salt and pepper and transfer to a
heated gravy boat.
Garnish turkey with sage.
Yield: 8 serving
Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8770
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500
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