Roast Turkey With Tarragon Cream Sauce
|Turkey||12 Pound, rinsed and patted dry (5.5 Kilogram)|
|Onion||1 , chopped|
|Low-sodium soy sauce/Naturally fermented shoyu||2 Tablespoon|
|Virgin olive oil||1 Tablespoon|
|Single cream||4 Fluid Ounce (12.5 Centiliter)|
|Chopped fresh tarragon/Chopped watercress||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Cornflour||1 Tablespoon, mixed with 2 tablespoon water|
1) Season the cavity of turkey with 1/4 teaspoon of salt and stuff the inside with chopped onion.
2) Fasten the legs together and keep the wing tips tucked under the bird.
3) With small bits of foil, cover the wings and the ends of drumsticks.
4) Take a small bowl and mix together soy sauce, paprika and oil in it.
5) Use half of this mixture to brush the underside of the turkey.
6) Take an oven cooking bag; put the turkey in it and then close the bag, allowing a small opening to give vent to steam.
7) Using a plastic strip or elastic band, tie the bag and then microwave the turkey breast side down in a large rectangular dish for 15 minutes on high.
8) Turn the turkey by half and then microwave on high for 15 minutes more.
9) Remove the turkey from oven and keep it aside after spooning over accumulated juices from the bag into a saucepan.
10) Take off the foil from the wings and drumsticks.
11) Baste the wings and breast with the remaining soy sauce mixture after turning the turkey breast side up.
12) Tie the bag loosely once more and then microwave the turkey for 15 minutes on high.
13) Turn the dish by half and then microwave on high for a final 15 minutes.
14) Take off the bird from oven and then mix additional roasting juices with the reserved juices in saucepan.
15) Keep the turkey aside for 20 minutes and then pierce a thigh with the tip of a sharp knife to check for doneness.
16) Allow the juices to run clear. The bird can be microwaved on high for 5 to 10 minutes more if it is not done.
17) In the meantime, for the sauce, skim off as much fat as possible from the surface of the saved roasting juices.
18) Measure the juice upto 1/2 litre (16 fl oz) and then allow it to come to a boil on the stove top.
19) Cook quickly for 5 to 10 minutes until it is reduced to 35 cl (12 fl oz).
20) Mix in cream, the tarragon or watercress, the remaining salt and some pepper and again bring the liquid to the boil.
21) Beat in cornflour mixture and then allow the sauce to thicken by boiling for about 1 minute.
22) Carve the turkey and serve at once with the sauce served separately in a sauceboat.