| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Dried thyme |
| 2 |
tb |
Dried sage |
| 2 |
tb |
Dried rosemary |
| 2 |
tb |
Chopped garlic |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onions |
| 1 |
|
Turkey; boned, cut into 2 |
|
|
; breast pieces and 2 |
|
|
; leg-thigh pieces |
|
|
; (14-pound) |
| 3 |
c |
Chardonnay or other dry white wine |
| 3 |
c |
Canned low-salt chicken broth; (about) |
| 6 |
tb |
Butter; (3/4 stick) |
| 6 |
tb |
All purpose flour |
INSTRUCTIONS
Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Place carrots, celery and onions in bottom of large
roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with
string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all
turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop
vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until
leg-thigh pieces register 180F on thermometer and breast pieces register
170F on thermometer, basting occasionally with pan juices, about 1 hour 45
minutes. Transfer turkey to platter. Tent with foil to keep warm.
Strain pan juices into large glass measuring cup. Spoon fat from pan
juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in
heavy medium saucepan over medium heat. Add flour and stir 2 minutes.
Gradually whisk in pan juices and bring to boil. Reduce heat and simmer
until thickened to sauce consistency, about 10 minutes. Season with salt
and pepper.
Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange
slices on platter; serve, passing gravy separately.
Serves 8 to 10.
Bon Appetit November 1994
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