Ingredients:
16 lb Turkey
1/2 cup 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 tsp Dried thyme
6 tbsp Butter
6 tbsp Flour
2 cup Whipping cream
2 tsp Salt
1/2 tsp Ground white pepper
1/4 tsp Ground nutmeg
Instructions:
1. 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.
2. 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.
3. 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).
5. 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
Servings: 18
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