* Exported from MasterCook *
Rapid Roast Turkey with Cream Gravy
Recipe By :
Serving Size : 18 Preparation Time :3:00
Categories : Main Course, Chicken & Poultry
Amount Measure Ingredient -- Preparation Method
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16 pounds 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 teaspoon dried thyme
6 tablespoons butter
6 tablespoons flour
2 cups whipping cream
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
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.
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NOTES : Removing the backbone of the turkey and pressing bird as
flat as possible in the pan reduces roasting time by half.
Purchase a fresh turkey to avoid thawing time.
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