Sunday, October 23, 2005

Roast Turkey

Roast Turkey

main dish, poultry

1 18 pound turkey
12 cups favorite Sufffing
8 tablespoon unsalted butter
salt and pepper, freshly milled
2 1/2 quarts turkey Stock
1 unsalted butter; melted, if needed
3/4 cup all purpose flour

Put a rack in the lowest part of oven and preheat to 325 degree F.

Reserve the turkey neck and giblets to use in gravy or stock. Prince Turkey
inside and out with cold water. Pat the Turkey dry. Turn the turkey on the
breast and fill the neck cavity loosely with stuffing. Using a skewer pin
the neck skin to the back. Fold the turkey wings behind the back or tie to
body. with string. Loosely fill body cavity with stuffing. Place any
remaining stuffing in lightly buttered casserole dish, cover and
refrigerate to bake as side dish. Place drumstick stick in the back lock or
tie with string.

Place the turkey, breast side up, on a rack in the roasting pan. Rub all
over with the softened butter. Season with the salt and pepper. Tightly
cover the breast area with aluminum flour. Pour 2 cups of the turkey stock
into the bottom of the pan.

Roast the turkey , basting all over every 30 minutes with the juices on the
bottom of the pan (lift up the foil to reach the breast area), until a
meat thermometer inserted in the neatly part of the thigh (but not
touching a bone) read 180 degrees F. and the stuffing is at least 160
degrees FA about 4 1/2 hours. When the dripping decorated add stock to
moisten them, about 1 1/2 cups at a time. Remove foil during the last hour
to allow the breast skin to brown.

Transfer the turkey to a large serving platter and let stand for at least
20 minutes before caring. Increase -oven temperature to 350 degreed F.
Drizzle 1/2 cup turkey stock over the stuffing in the casserole dish, cover
and bake until heat through, about 30 minutes.

Meal while, pour the drippings from the roasting pan into a heatproof glass
bowl or large measuring cup. Let stand for 5 minutes, then skim off and
reserve the clear yellow fat that has risen to the top. Measure 3/4 cup
fat, adding melted butter if needed. Add enough turkey stock to the skimmed
drippings to make 8 cups total.

Place the roasting pan in two stove burners over low heat and add turkey
fat . Whisk in the flour, scraping up the browned bits on bottom of the
pan, and cook until lightly browned. about 2 minutes. Whisk in the turkey
often, until the gravy has thickened and no trace of raw flour taste
remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve
the turkey and serve the gravy and the stuffing inside.

** Exported from Now You're Cooking! v5.66 **

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