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    CAN'T-GO-WRONG ROAST TURKEY & GRAVY
    from "Real SimpleŽ magazine"

    Turkey
    Hands-on time: 15 minutes
    Total time: 3 hours, 30 minutes (includes resting)

    Gravy
    Hands-on time: 15 minutes
    Total time: 15 minutes

    serves 6 to 8
    INGREDIENTS (CLICK TO BUY)

    For the Turkey
    1 10- to 12-pound turkey
    3 tablespoons olive oil
    1 tablespoon kosher salt
    3/4 teaspoon black pepper

    For the Gravy
    1 1/2 to 2 cups pan drippings from the turkey
    2 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    1/2 to 3/4 cup low-sodium chicken broth

    Print recipe
    PREPARATION

    For the Turkey
    Heat oven to 425°F. Remove the turkey giblets. Rinse the turkey inside and out under cool running water, then pat dry with paper towels. Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with the salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup of water to the pan and cover the turkey loosely with a large sheet of foil. Reduce heat to 375°F. Continue to roast until a thermometer inserted in a thigh registers 180°F, about 1 3/4 hours more, depending on the size of the turkey. Leave the foil in place and let the turkey rest for at least 30 minutes before carving. (If making gravy, reserve the pan drippings.)
    Tip: If you need a large turkey, consider buying two 10- to 12-pound birds and roasting them side by side. Small turkeys cook (and defrost) much more quickly than supersize ones, and they tend to stay moister.

    For the Gravy
    Using a spoon, remove and discard the fat from the surface of the pan drippings. In a skillet, over low heat, melt the butter. Stirring constantly, sprinkle the flour over the butter. Cook, still stirring, until the mixture becomes a smooth paste, about 3 minutes. Still stirring constantly, slowly add the pan drippings, 1/2 cup at a time, and wait until the mixture is smooth before adding more. Add 1/2 cup of the broth and stir until smooth. For a thinner consistency, add more broth, a few tablespoons at a time. Strain just before serving.
    Tip: If you notice a lump or two while you're stirring, don't worry. They'll disappear when you strain the gravy.

    NUTRITION PER SERVING (for the Turkey)
    CALORIES 699 (51% from fat); FAT 38g (sat 9g); SUGAR 0g; PROTEIN 83g; CHOLESTEROL 278mg; SODIUM 970mg; FIBER 0g; CARBOHYDRATE 0g



    Product nutrition and information
     Quantity Ingredients Est.Price
      Plainville Farm Fresh Whole Turkey, Raised Without Antibiotics, 12-14lb
    This product is currently unavailable.
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
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