Text 18604, 80 rader
Skriven 2011-12-03 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fish &c 302
===================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> gravy, sometimes stooping to butter, flour, and bouillon cube.

Which is still much better than no gravy at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Turkey with Cider Gravy
 Categories: Turkey, Offal, Chicken, Fruit
      Yield: 8 Servings

     12 lb turkey, the neck
           and giblets
           (excluding the
           liver) reserved
      1    Recipe chestnut stuffing
    1/2 c  Unsalted butter; softened
      1 c  Water
      1 c  Turkey giblet stock
           FOR THE GRAVY:
      1 c  Apple cider
      2 tb Cider vinegar
      6 tb All-purpose flour
      4 c  Turkey giblet stock
           Sage; rosemary, and thyme
           -sprigs for garnish
 
  Preheat the oven to 425 F. Rinse the turkey, pat it dry, and
  season it inside and out with salt and pepper. Pack the neck
  cavity loosely with some of the stuffing, fold the neck skin under
  the body, and fasten it with a skewer. Pack the body cavity
  loosely with some of the remaining stuffing and truss the turkey.
  Transfer the remaining stuffing to a buttered 3-quart baking dish
  and reserve it, covered and chilled.
  
  Spread the turkey with the butter and roast it on a rack in a
  roasting pan in the over for 30 minutes. Reduce the temperature to
  325F., baste the turkey with the pan juices, and add the water to
  the pan. Roast the turkey, basting it every 20 minutes, for 2 1/2
  to 3 hours more, or until a meat thermometer inserted in the
  fleshy part of the thigh registers 180F. and the juices run clear
  when the thigh is pierced. During the last 1 1/2 hours of
  roasting, drizzle the reserved stuffing with the stock or broth,
  bake it, covered, in the 325F. over for 1 hour, and bake it,
  uncovered, for 30 minutes more. Transfer the turkey to a heated
  platter, reserving the juices in the roasting pan, discard the
  string, and keep the turkey warm, covered loosely with foil.
  
  Make the gravy:
  
  Skim all the fat from the roasting pan juices, reserving 1/3 cup
  of the fat, and add the cider and the vinegar to the pan. Deglaze
  the pan over moderately high heat, scraping up the brown bits, and
  boil the mixture until it is reduced by half. In a saucepan
  combine the reserved fat and the flour and cook the roux over
  moderately low heat, whisking, for 3 minutes. Add the cider
  mixture and the stock in a stream, whisking, bring the mixture to
  a boil, whisking, and simmer the gravy, stirring occasionally, for
  10 minutes. Season the gravy with salt and pepper and transfer it
  to a heated sauceboat.
  
  Garnish the turkey with the herb sprigs and serve it with the
  gravy and the stuffing.
  
  Gourmet November 1993
  
MMMMM
 

Cheers

YK Jim


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