Quick Unstuffed Turkey with Gravy
|Turkey||14 Pound, fresh or thawed (1 Turkey, 12 To 14 Pound)|
|Olive oil/Melted butter||1⁄2 Cup (8 tbs)|
|Onion||1 , quartered|
|Carrot||1 , quartered|
|Chicken stock/Turkey stock||6 Cup (96 tbs)|
|Freshly ground pepper||To Taste|
|Heavy whipping cream||1 Cup (16 tbs)|
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.
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.
21 Carve the turkey and pass the gravy along.
If you want a richer sauce, add the cream and boil until thick.
Calories 608 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 247.2 mg82.4%
Sodium 345.3 mg14.4%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.22 g0.86%
Sugars 1.6 g
Protein 67 g134.2%
Vitamin A 14.2% Vitamin C 1.5%
Calcium 6% Iron 23.8%
*Based on a 2000 Calorie diet