Roast Turkey With Blue-Cheese Sauce
|Turkey||12 Pound (1 Whole)|
|Freshly ground pepper||To Taste|
|Onions||20 Medium, peeled|
|Soy sauce||2 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Red currant jelly||1 Tablespoon|
|Blue cheese||1 Tablespoon|
Cut tips from turkey wings.
Rub turkey generously inside and out with salt and pepper brush with melted butter.
Tie legs together; place on one side on rack in roasting pan.
Place wing tips, neck, heart, liver, gizzard, and whole onions around whole turkey in bottom of pan.
Roast in preheated 350Â°F oven 30 minutes; remove turkey pieces.
Roast whole turkey 30 minutes longer.
Place turkey pieces in large saucepan.
Add 4 cups water and soy sauce.
Saute chopped onions in small amount of butter until transparent; add to soy-sauce mixture.
Bring to boil; boil, uncovered, over medium heat until liquid is reduced to about 2 cups broth.
Strain broth; set aside,Turn turkey to other side; brush with butter,Roast 1 hour.
Turn turkey breast-side-up; roast 1hour longer or until brown and tender.
Remove turkey and onions to serving platter.
Pour pan drippings into bowl to cool.
Remove fat from surface; reserve 2 tablespoons.
Combine 1 cup drippings, reserved broth, and cream.
Place reserved fat in medium saucepan; blend in flour until smooth.
Add cream mixture gradually; cook, stirring constantly, until sauce is smooth and thickened.
Add jelly and blue cheese; cook, stirring, until blended.
Carve turkey; serve with sauce and additional currant jelly