Roast Turkey with Cream Gravy

Name: Roast Turkey with Cream Gravy
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Melted unsalted butter if necessary; 5 Tbsps all-purpose flour; 177 milliliters heavy cream; 5 kilograms turkey, neck and giblets (excluding liver) reserved for turkey stock; 591 milliliters water, divided

Roast Turkey with Cream Gravy might be just the main course you are searching for. One portion of this dish contains about 106g of protein, 40g of fat, and a total of 811 calories. This recipe serves 8. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up butter if necessary, turkey, water, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.

Ingredients you will need

Chicken Drumsticks

Pepper

Whole Turkey

Salt

Equipment you will use

Roasting Pan

Let stand at room temperature 1 hour.

Preheat oven to 450°F with rack in lower third.

Equipment you will use

Oven

Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.

Ingredients you will need

Water

Bone

Equipment you will use

Kitchen Thermometer

Frying Pan

Carefully tilt turkey so juices from inside large cavity run into pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Roasting Pan

Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices.

Ingredients you will need

Water

Equipment you will use

Measuring Cup

Roasting Pan

Sieve

Add enough turkey giblet stock to pan juices to bring total to 5 cups.

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Frying Pan

Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.

Ingredients you will need

Pepper

Whole Turkey

Cream