Fast-and-savory turkey
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | each | 10 to 12 pound turkey |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Lemon-pepper seasoning |
| 1 | medium | Onion |
| Fresh parsley sprigs | ||
| 1 | teaspoon | Dried whole rosemary |
| 1 | each | Carrot; sliced |
| 1 | each | Celery stalk; sliced |
| 1 | large | Onion; sliced |
| 1 | teaspoon | Dried whole rosemary |
| 1 | cup | Dry white wine |
| ½ | cup | Brandy or cognac |
| 1½ | cup | Chicken broth |
| ½ | cup | Tomato juice |
| ¼ | cup | Cornstarch |
| ¼ | cup | Whipping cream |
| 1 | teaspoon | Browning-and-seasoning sauce |
Directions
Line a large roasting pan with heavy-duty aluminum foil, leaving 3 inches overhang on all sides. Spray foil with vegetable cooking spray. Set aside.
Remove giblets and neck from turkey; set aside. Rinse turkey with cold water; pat dry. Sprinkle cavities with salt and lemon-pepper seasoning. Place medium onion into neck cavity; fold wings under back, and pull neck skin under wings.
Place a handful of parsley and 1 teaspoon rosemary into other cavity. Tie ends of legs to tail with cord. Place turkey in prepared pan, breast side up; arrange carrot, celery, 1 large sliced onion, 1 teaspoon rosemary, and reserved giblets and neck around turkey.
Combine wine and brandy in a saucepan; cook over low heat ntil thoroughly heated. (Do not boil.) Pour mixture into cavity and over turkey.
Combine chicken broth and tomato juice in a saucepan; cook over medium heat until thoroughly heated. Pour mixture over turkey.
Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Cover turkey with a sheet of heavy-duty aluminum foil. Fold edges of top and bottom pieces of foil together, and crimp edges to seal, making sure it is airtight. (Do not let foil touch turkey.) Bake at 425 degrees F for 1 hour on lowest rack of oven.
Remove roasting pan from oven, and cut top of foil lengthwise. Open foil, folding sides back. Reduce heat to 400 degrees F and bake turkey 1 hour and 15 minutes or until meat thermometer registers 185 degrees F. (Do not baste turkey.) Remove turkey;; strain drippings, reserving 4 cups. Place 4 cups drippings in a saucepan. Combine cornstarch and whipping cream, stirring until smooth. Gradually stir cornstarch mixture into drippings; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Stir in 1 teaspoon browning-and-seasoning sauce.
Serve gravy with turkey. Yield: 10 to 12 servings.
From Ursula Knaeusel of Georgia in December, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-18-95