Slow-Roasted Turkey with Cream Gravy

Name: Slow-Roasted Turkey with Cream Gravy
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 2 carrots, quartered and divided; 4 celery stalks, quartered and divided; 2 Tbsps cornstarch; 118 milliliters heavy whipping cream, divided; 1 Tbsp kosher salt; 2 mediums onions, peeled, quartered, and divided; 2 liters cold water; 5 kilograms fresh or frozen whole turkey, thawed

Slow-Roasted Turkey with Cream Gravy is a gluten free main course. This recipe makes 12 servings with 508 calories, 70g of protein, and 22g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, heavy whipping cream, cornstarch, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Remove giblets and neck from turkey; set aside. Discard liver.

Ingredients you will need

Whole Turkey

Liver

Place turkey, breast side up, on a cutting board. Pull legs away from body; using a boning knife, cut through skin at leg joint. Using both hands, turn leg quarter away from the body until the joint pops out of socket. When flesh and joint are exposed, place knife firmly against joint to make cut.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Knife

Cut through joint to remove leg quarters, and set aside.

Remove wings along the joint, and reserve wings. Using kitchen shears, cut along backbone on both sides from the tail to neck to remove backbone; reserve backbone.

Ingredients you will need

Chicken Wings

Place breast, meat side down, on a cutting board. Using a large, heavy knife, cut breast in half lengthwise.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Knife

Place breast halves and leg quarters in a large bowl; sprinkle with salt. Cover and chill 8 hours or overnight.

Ingredients you will need

Salt

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Bowl

Combine reserved giblets, wings, and backbone in a large Dutch oven.

Ingredients you will need

Chicken Wings

Equipment you will use

Dutch Oven

Add 10 cups water, 8 celery pieces, 4 onion quarters, and 4 carrot pieces. Bring to a boil over medium-high heat. Reduce heat and simmer 5 hours or until mixture measures 8 cups. Cool to room temperature. Cover and chill stock 8 hours or overnight.

Ingredients you will need

Carrot

Celery

Onion

Stock

Water

Skim solidified fat from surface of stock; discard fat. Return stock to high heat; bring to a boil. Boil for 30 minutes or until stock measures 3 cups. Strain mixture through a sieve, reserving stock. Discard the solids.

Ingredients you will need

Stock

Equipment you will use

Sieve

Remove turkey from refrigerator, and let stand at room temperature for 30 minutes.

Ingredients you will need

Whole Turkey

Preheat oven to 32

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Oven

Arrange turkey pieces, skin side up, in a roasting pan, and arrange remaining 8 celery pieces, 4 onion quarters, and 4 carrot pieces in pan.

Ingredients you will need

Carrot

Celery

Whole Turkey

Onion

Equipment you will use

Roasting Pan

Brush turkey skin with 2 tablespoons cream; sprinkle with black pepper.

Ingredients you will need

Black Pepper

Whole Turkey

Cream

Bake at 325 for 1 1/2 hours or until a thermometer inserted in the thickest part of breast registers 165, basting every 30 minutes with 2 1/2 tablespoons stock.

Ingredients you will need

Stock

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Kitchen Thermometer

Oven

Remove from oven.

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Oven

Place breast halves and leg quarters on a jelly-roll pan or cutting board.

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Jelly

Roll

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Cutting Board

Frying Pan

Let stand, covered, for 30 minutes. Discard skin.

Add 1 cup stock to bottom of roasting pan; carefully scrape browned bits from bottom of pan.

Ingredients you will need

Stock

Equipment you will use

Roasting Pan

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag, and carefully snip off 1 bottom corner of bag. Strain drippings through a sieve into a medium saucepan, stopping before fat layer reaches opening; discard fat and solids.

Equipment you will use

Sauce Pan

Sieve

Add remaining 1 1/2 cups stock to pan; bring to a boil over medium-high heat.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Combine remaining 6 tablespoons cream and cornstarch, stirring with a whisk until smooth. Stir cream mixture into stock mixture, stirring with a whisk. Boil 1 minute or until slightly thick, stirring constantly.

Ingredients you will need

Corn Starch