| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Onions; sliced |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Turkey; neck; heart and gizzard |
|
|
; cut into 1-inch |
|
|
; pieces and reserved |
|
|
; (14- to 15-pound) |
| 2 |
tb |
Butter; room temperature |
|
|
; (1/4 stick) |
| 8 |
lg |
Whole fresh sage leaves plus 1 1/2 |
|
|
; teaspoons chopped |
| 1 |
c |
Canned low-salt chicken broth; (or more) |
| 6 |
tb |
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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