* Exported from BigOven *

Rapid Roast Turkey With Cream Gravy

Recipe By :
Serving Size :18
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
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

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. 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. 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. 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). 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

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