Fast Aid Savory Turkey Recipe
Ingredients
| Vegetable cooking spray | ||
| Turkey | 1 | |
| Salt | 2 Teaspoon | |
| 2 teaspoons lemon-pepper seasoning | ||
| Onion | 1 Medium, quartered | |
| Fresh parsley sprigs | ||
| Dried rosemary | 2 Teaspoon, divided | |
| Onion | 1 Large, sliced | |
| Carrot | 1 , sliced | |
| Stalk celery | 1 , sliced | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 1 cup Chablis or other dry white wine | ||
| 1/2 cup brandy or Cognac | ||
| Tomato juice | 1/2 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| 1 teaspoon browning-and-seasoning sauce | ||
Directions
Line a large roasting pan with heavy-duty aluminum foil, leaving a 3-inch overhang on all sides.
Spray foil with cooking spray.
Set aside.
Remove giblets and neck from turkey; set aside.
Rinse turkey; pat dry.
Sprinkle cavities with salt and lemon-pepper seasoning.
Place onion quarters in neck cavity.
Lift wingtips up and over back; tuck under bird.
Place several parsley sprigs and 1 teaspoon rosemary in other cavity.
Tie ends of legs to tail with cord or tuck them under flap of skin around tail.
Place turkey in prepared pan, breast side up; arrange giblets, sliced onion, carrot, and celery around turkey.
Sprinkle giblets and vegetables with remaining 1 teaspoon rosemary.
Combine chicken broth and next 3 ingredients in a saucepan; cook until thoroughly heated.
Pour mixture over turkey.
Cover with a sheet of heavy-duty aluminum foil without letting foil touch turkey.
Fold edges of foil together, and crimp to form an airtight seal.
Bake at 425° for 1 1/2 hours on lowest rack in oven.
Cut a length-wise slit in top of foil; fold sides of foil back.
Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Cut cord or band of skin holding drumstick ends to tail.
Reduce heat to 400°, and bake 1 hour or until meat thermometer registers 180°.
(Do not baste.) Turkey is done when drumsticks are easy to move up and down.
Pour drippings through a wire-mesh strainer into a medium saucepan, discarding giblets and vegetables.
Combine cornstarch and whipping cream; gradually stir into drippings.
Bring mixture to a boil, stirring constantly; boil 1 minute.
Remove from heat; stir in browning-and-seasoning sauce.
Serve gravy with turkey.
Spray foil with cooking spray.
Set aside.
Remove giblets and neck from turkey; set aside.
Rinse turkey; pat dry.
Sprinkle cavities with salt and lemon-pepper seasoning.
Place onion quarters in neck cavity.
Lift wingtips up and over back; tuck under bird.
Place several parsley sprigs and 1 teaspoon rosemary in other cavity.
Tie ends of legs to tail with cord or tuck them under flap of skin around tail.
Place turkey in prepared pan, breast side up; arrange giblets, sliced onion, carrot, and celery around turkey.
Sprinkle giblets and vegetables with remaining 1 teaspoon rosemary.
Combine chicken broth and next 3 ingredients in a saucepan; cook until thoroughly heated.
Pour mixture over turkey.
Cover with a sheet of heavy-duty aluminum foil without letting foil touch turkey.
Fold edges of foil together, and crimp to form an airtight seal.
Bake at 425° for 1 1/2 hours on lowest rack in oven.
Cut a length-wise slit in top of foil; fold sides of foil back.
Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Cut cord or band of skin holding drumstick ends to tail.
Reduce heat to 400°, and bake 1 hour or until meat thermometer registers 180°.
(Do not baste.) Turkey is done when drumsticks are easy to move up and down.
Pour drippings through a wire-mesh strainer into a medium saucepan, discarding giblets and vegetables.
Combine cornstarch and whipping cream; gradually stir into drippings.
Bring mixture to a boil, stirring constantly; boil 1 minute.
Remove from heat; stir in browning-and-seasoning sauce.
Serve gravy with turkey.
Chef
