Monday, December 28, 2015

Roasted turkey with pan gravy

What You'll Need :
12 to 14 pounds whole turkey.
1 tbsp olive oil.
1/4 tbsp kosher salt,ground black pepper fresh.
3 tbsp lemon juice.
1 tbsp dried basil leaves, crushed.
1 tbsp  dried thyme, crushed.
1/4 cup all-purpose flour.
1 carton (26 ounces) swanson chicken broth(regular/unsalted) about 3 1/4 cup.
How to Make It :
1. Remove the package of geblets and neck from the turkey cavity. Rinse the turkey with cold
    water and pat dry with a papper towel. Tie the ends of the drumsticks together.
2. Place the turkey, breast side up, on a rack in a roasting pan.Brush the turkey with the oil. Season
     with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not
     toucing the bone.
3.Stir the stock, lemon juice,basil,tyhme and 1/8 tsp additional black pepper in a large bowl.Reserve
     1 3/4 cup stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
4. Roast at 325 degrees F for 3 hour or until the themometer reads 165 degrees F, basting
      accosionally with the pan drippings. Begin checking for donesses after 2 1/2 hours of the
      roasting time.
5. Remove the turkey from the pan, cover and keep warm. Spoon of any fat and pour off all but
       1 1/2 cuppan drippins.6.Stir the reserved stock mixture and the flour in a medium bowl
        until the mixture is smooth.Add the flour mixture to the pan.Cook and stir over medium heat              until the mixture boilts and thickens scraping up the brwoned bits from the bottom the pan,
      season, if desired. Serve the gravy with the turkey..

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