| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Onions, sliced |
| 3 | T | Vegetable oil |
| 1 | Turkey, neck heart and | |
| gizzard | ||
| cut into 1-inch | ||
| pieces and reserved | ||
| 14- to 15-pound | ||
| 2 | T | Butter, room temperature |
| 1/4 stick | ||
| 8 | Whole fresh sage leaves plus | |
| 1 1/2 | ||
| teaspoons chopped | ||
| 1 | c | Canned low-salt chicken |
| broth or more | ||
| 6 | T | All purpose flour |
| 3/4 | c | Dry white wine |
| 1 | pn | Ground nutmeg |
INSTRUCTIONS
Position rack in bottom third of oven and preheat to 425F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour. Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper. Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups. Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper. Serve turkey with gravy. Makes 10 to 12 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 919 Calories (kcal); 65g Total Fat; (70% calories from fat); 7g Protein; 54g Carbohydrate; 62mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3873
Calories From Fat: 2532
Total Fat: 281.8g
Cholesterol: 697.1mg
Sodium: 2995.8mg
Potassium: 3275.3mg
Carbohydrates: 107.3g
Fiber: 12.9g
Sugar: 33.2g
Protein: 187g