Text 24998, 87 rader
Skriven 2015-03-17 09:21:14 av Dave Drum (1:261/38.0)
Ärende: Gourmet 383
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Extra-Moist Turkey & Pan Gravy
 Categories: Poultry, Sauces
      Yield: 6 Servings

MMMMM---------------------------TURKEY--------------------------------
     12 lb Turkey at room temperature 1
           - hour; reserving neck,
           - giblets, and wing tips for
           - stock
    1/2 md Onion
      1 bn Thyme
      5 tb Unsalted butter; melted,
           - divided
      1 c  Water

MMMMM---------------------------GRAVY--------------------------------
      2 c  Hot turkey stock
    1/3 c  All-purpose flour
           Melted unsalted butter
           Reserved chopped giblets
           - from stock

  EQUIPMENT: a small metal skewer; a 24" piece of kitchen
  string; a covered turkey roaster, or a 13" by 9" roasting
  pan and heavy-duty foil; a 2-quart measuring cup or a fat
  separator

  GARNISH: thyme sprigs

  MAKE TURKEY: Preheat oven to 400+.F/205+.C with rack in
  lower third.

  Rinse turkey inside and out, then pat dry. Mix together 2
  teaspoons salt and 1 teaspoon pepper and rub all over
  turkey inside and out. Put onion and thyme in large
  cavity. Pin neck skin to body with skewer. Center kitchen
  string under back of breast and bring ends over to pin
  wings, then crisscross string and tie ends of drumsticks
  together. Put turkey on a metal rack in roaster and brush
  with 4 tablespoon melted butter. Cover pan (if using a
  roasting pan, cover turkey with parchment paper, then
  foil) and roast 1 hour.

  Baste with pan juices and add water to pan. Continue to
  roast, covered, 30 minutes to 1 hour.

  Baste with remaining tablespoon melted butter and roast,
  uncovered, until skin is browned, about 15 minutes more
  (total roasting time: 1 3/4 to 2 1/4 hours). Carefully
  tilt turkey so juices from inside large cavity run into
  pan. Transfer turkey to a platter and let stand, loosely
  covered with foil, 30 minutes.

  MAKE GRAVY WHILE TURKEY STANDS: Strain pan juices through
  a fine mesh sieve into 2 quart measure and skim off fat
  (or use a fat separator), reserving fat. Pour pan juices
  into a bowl and add stock.

  Whisk together flour and 1/3 cup reserved fat (if there is
  less, add melted butter) in a heavy medium saucepan, then
  cook over medium heat, whisking constantly, 2 minutes (mix
  will be thick). Add pan juices and stock in a fast stream,
  whisking constantly to prevent lumps, then bring to a boil,
  whisking. Stir in any turkey juices from platter. Chop and
  add giblets (if using). Simmer gravy, whisking occasionally,
  3 minutes. Season with salt and pepper.

  by Ruth Cousineau

  Gourmet | November 2008

  Yield: Makes 6 servings

  MM Format by Dave Drum - 27 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... What is patriotism but the love of the food one ate as a child?

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)