|2 ounces||Olive oil|
|1 cup||Sage, fresh; chopped|
|2 tablespoons||Garlic cloves, crushed|
|2 pounds||Garlic cloves; peeled|
|2 cups||Wine, white|
|2 cups||Stock, chicken|
Turkey stock may be substituted for chicken stock, if available.
Clean and wash the turkey and pat dry with a paper towel. Loosen the skin of the breast and rub the turkey under the skin with the sage and chopped garlic. Season the turkey inside and out with salt and pepper and remaining sage. Place turkey in a large roasting pan, preferably on a rack. Roast the turkey at 350 degrees, basting every twenty minutes with the melted butter and olive oil combined.
An hour and half before the turkey will be finished, add the 400 garlic cloves to the bottom of the roasting pan. Continue to baste the turkey and at the same time stir the cloves at the bottom of the pan. Then the turkey is done, remove it from the pan. Drain the drippings into a small sauce pan, reserving the garlic in the roasting pan. Place the roasting pan on a burner over medium-high heat. Add white wine and stock. Bring to a boil, stirring with a wisk to mash the roasted garlic cloves.
Place the saucepan with the drippings over medium heat and with a whip add the flour to form a roux. Add the roux to the garlic gravy a little at a time until it reaches the desired thickness. Carve the turkey and serve with the 400-clove garlic gravy, accompnied by garlic mashed potatoes.
This popular North Beach restaurant claims that it "seasons its garlic with food." You'll see what they mean when you look at the list of ingredients.
From: The Stinking Rose Garlic Restaurant, 325 Columbus Avenue, San Francisco, California
Posted by Linda Shogren on GEnie, 11/92 Submitted By HALLIE TOESIS On 07-28-95
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