Buried turkey with gravy Recipe

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Ingredients

Count

Nutrition

1111

Calories

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Ingredients:

Serving

1 12 - 14 lb turkey , giblets reserved, rinsed well and patted dry
1 can 14oz chicken stock
coarse salt and pepper
4 tbsp flour
1 bunch(es) fresh parsley leaves
1 bunch(es) fresh rosemary branches
2 bunch(es) fresh sage (whole leaves )
2 bunch(es) fresh thyme
2 head garlic , cut crosswise
2 hard-cooked eggs, chopped (optional)
2 tbsp heavy cream
6 tbsp unsalted butter, room temperature
1/2 cup white wine

Directions:

Preheat the oven to 425 F.
In a large bowl, toss the sage leaves, rosemary and thyme branches, and parsley leaves together.
With poultry shears, cut along each side of the the backbone of the turkey (and save for stock).
Spread the turkey as flat as possible, skin side down on a clean surface; with a meat cleaver or large knife carefully cut through the entire breast bone of the turkey, creating two even-sized turkey breast halves with leg and wing attached. Or have the butcher do this.
Rub 2 tablespoons of the butter evenly over all parts and under the skin of each turkey half and generously season all over with salt and pepper.
Sprinkle the bottom of the roasting pan with 4 tablespoons of the herbs.
Fit each turkey half into the pan. Add the garlic and cover with the remaining herbs.
Roast the turkey uncovered on the lower third of the oven for 1 1/2 hours or until an internal temperature of 160 F is reached.
Remove the turkey from the roasting pan and let rest covered for 20 minutes before serving.
Strain the drippings from the roasting pan into a measuring cup, pressing the herbs and garlic into the strainer. Set aside and allow the drippings to separate.
Dredge the giblets on a large dinner plate in 2 tablespoons of the flour.
Melt 2 tablespoons of the butter in the bottom of the roasting pan over medium heat.
Add the giblets and saute for 3 to 5 minutes or until golden and set aside.
Melt the remaining butter in the roasting pan over medium heat until bubbly.
Gradually whisk the remaining flour into the butter and stir until smooth and lightly brown.
Separate the drippings from the fat and add only the drippings to the roux, whisking for two to three minutes or until thick and bubbly. Add half the stock into the flour and continue stirring until smooth.
Add the remaining stock and let gravy reduce and thicken before adding the wine.
Finely chop the giblets, stir in the cream, giblets, and hard cooked eggs (if using). Serve immediately.
Serving Size
Serves 8-12; Gravy makes 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1110.63 Kcal (4650 kJ)
Calories from fat	478.57 Kcal
		% Daily Value*
Total Fat	53.17g	82%
Cholesterol	564.44mg	188%
Sodium	885.25mg	37%
Potassium	1568.18mg	33%
Total Carbs	5.6g	2%
Sugars	0.28g	1%
Dietary Fiber	0.54g	2%
Protein	152.1g	304%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	4%
Iron	7.2mg	40%
Calcium	102.8mg	10%

Amount Per 100 g
Calories	152.12 Kcal (637 kJ)
Calories from fat	65.55 Kcal
		% Daily Value*
Total Fat	7.28g	82%
Cholesterol	77.31mg	188%
Sodium	121.25mg	37%
Potassium	214.79mg	33%
Total Carbs	0.77g	2%
Sugars	0.04g	1%
Dietary Fiber	0.07g	2%
Protein	20.83g	304%
Vitamin C	0.1mg	1%
Iron	1mg	40%
Calcium	14.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.