*  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
 --------  ------------  --------------------------------
   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.
 
                    - - - - - - - - - - - - - - - - - - 
 
 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.

Plain Text Version of This Recipe for Printing or Saving