Quick Unstuffed Turkey with Gravy Recipe
Ingredients
| Turkey - 1 (12 to 14-pound) , fresh or thawed | ||
| Olive oil or melted butter - 1/2 cup | ||
| Onion | 1 | |
| Carrot | 1 | |
| Chicken or turkey stock - 4 to 6 cups | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Heavy whipping cream - 1/2 to 1 cup (optional) | ||
Directions
GETTING READY
1 Preheat the oven to 500°F.
2 Grease a piece of aluminum foil with butter and place in the bottom of a roasting pan.
MAKING
3 Place the onion and carrot inside the turkey, for flavor.
4 Truss the turkey or tie its legs.
5 Place in the prepared pan.
6 Lightly brush with oil.
7 Add enough stock to come 1 to 2 inches up the sides of the turkey.
8 Turn the turkey breast side down.
9 Place in the oven and roast for 1 hour.
10 Remove the turkey from the oven.
11 If the stock has reduced to less than 1 inch up the sides, add enough to bring it up to 2 inches.
12 Turn the turkey breast up and return it to the oven.
13 Lower the heat to 450°F, and roast for another 1 hour.
14 Cover withthe foil if browning too much.
15 Remove the turkey and check for doneness by inserting a knife in the thigh, the juice should run clear.
16 Allow to stand for 30 minutes before carving.
17 Skim off the fat and add any remaining stock to the pan.
18 Place the pan over high heat, and bring the juices to the boil.
19 Stirring constantly, reduce until rich and flavorful.
20 Correct the seasoning.
SERVING
21 Carve the turkey and pass the gravy along.
TIP
If you want a richer sauce, add the cream and boil until thick.
1 Preheat the oven to 500°F.
2 Grease a piece of aluminum foil with butter and place in the bottom of a roasting pan.
MAKING
3 Place the onion and carrot inside the turkey, for flavor.
4 Truss the turkey or tie its legs.
5 Place in the prepared pan.
6 Lightly brush with oil.
7 Add enough stock to come 1 to 2 inches up the sides of the turkey.
8 Turn the turkey breast side down.
9 Place in the oven and roast for 1 hour.
10 Remove the turkey from the oven.
11 If the stock has reduced to less than 1 inch up the sides, add enough to bring it up to 2 inches.
12 Turn the turkey breast up and return it to the oven.
13 Lower the heat to 450°F, and roast for another 1 hour.
14 Cover withthe foil if browning too much.
15 Remove the turkey and check for doneness by inserting a knife in the thigh, the juice should run clear.
16 Allow to stand for 30 minutes before carving.
17 Skim off the fat and add any remaining stock to the pan.
18 Place the pan over high heat, and bring the juices to the boil.
19 Stirring constantly, reduce until rich and flavorful.
20 Correct the seasoning.
SERVING
21 Carve the turkey and pass the gravy along.
TIP
If you want a richer sauce, add the cream and boil until thick.
Chef
