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  Natural Biblical Health

turned roast turkey herbs and gravy

Turned Roast Turkey with Herbs and Gravy 

Allow 1 pound per person, plus extra if you want leftovers
This high-heat roasting technique delivers a beautifully browned, intensely flavorful bird, and it only requires attention to a few details. To keep the drippings from burning, the pan should be heavy-gauge.
Ingredients
Turkey
Remove the giblets and neck from 1 turkey
While the stock is simmering, combine in a small bowl:
   1/2 cup fresh herbs, finely chopped (your choice, but we use a combination of sage, thyme, rosemary, and parsley or arugula)
   2 tablespoons olive or vegetable oil
   1 tablespoon freshly ground black pepper
   (1 tablespoon red pepper flakes)
   (1 tablespoon whole-grain mustard)
Method
Gently loosen the turkey’s skin around it’s breasts, thighs, and legs with your fingers and push the herb mixture underneath, distributing it as best you can. Generously rub the turkey’s skin with:  Salt (around a 1/4 cup for a 15-pound turkey)
Place the turkey on a rack in a heavy roasting pan and refrigerate overnight, or up to two days before cooking.
Take the turkey out of the refrigerator and let it warm at room temperature for 1 hour. Position a rack at the lowest level of the oven. Preheat the oven to 425°F. Wipe any accumulated juices out of the roasting pan and cavity. Stuff the bird with:
   1 carrot, coarsely chopped
   1 onion, coarsely chopped
   1 celery rib, coarsely chopped

Truss the bird with butcher’s twine for easier handling. Brush all over with:
   4 to 5 tablespoons olive oil

Turn the turkey onto its side, wing and thigh facing up. If it topples over, prop it up with crumpled aluminum foil. Roast for 30 minutes. Remove the turkey from the oven. Wearing silicone gloves or heavy-duty oven mitts to protect your hands, grasp the turkey at both ends. You might find a set of sturdy tongs helpful for lifting and balancing the bird. Turn it onto its other side, again propping it up with foil if necessary, and roast for another 30 minutes. Turn twice more so that the turkey roasts twice on each side and until a thermometer plunged into the thickest part of the thigh registers 165°F. If the bird is over 18 pounds, you may want to tent it with a double-layer of aluminum foil and turn the heat down to 350°F to keep the skin from getting too brown. Remove the turkey to a platter and let stand loosely covered with aluminum foil, for at least 20 minutes before carving.

For the gravy, pour into the roasting pan:
   1 1/2 cups dry white wine, sherry, port, Madeira, or water
Place the roasting pan on two burners over medium-high heat. Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits in the bottom of the pan. Pour the mixture into a heatproof glass container and let the fat rise to the top, then skim off the fat with a spoon and discard. (You can also use a gravy separator.) Pour the remaining liquid into a saucepan. Add the juices that have accumulated around the turkey.
Bring to a simmer. 
Mix to a smooth paste with your fingers:
   4 tablespoons unsalted butter, softened
   4 tablespoons whole heat  flour
Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with:
   Several drops of fresh lemon juice or vinegar
   Salt and black pepper to taste

Joy of Cooking

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Read the GENESIS Disclaimer.
Disclaimer: I, (Teresa Biggins) am not a Medical Doctor, and cannot prescribe, cure or diagnose. 
     Many of these articles have not been written by me. They have been copied , usually word for word from Web sites, periodicals, books and fliers with full credits given. 
      ALL information on any page not intended for prescribing, diagnosing, or curing  any ailment you may have. These articles may not be misconstrued as medical advise or  instruction. Readers who fail to consult with with appropriate health professionals assume the risk of any injury.
Teresa Biggins ND                    Text847-736-3030          teresabiggins@gmail.com
  • Home
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  • Eating Healthy
    • Recipes >
      • *Antioxidant Recipes
      • Breads >
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        • Potato Soups
        • Vegetable Soups
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        • Lamb Stews
      • Appetizers >
        • Finger Foods
        • Salsas
        • Hummus
        • Guacamole
        • Spreads
        • Empanadas
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        • Dressings
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      • Pasta >
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      • EMT/EMS Frequency Machine
      • Silver Pulser
      • Heat Therapies
      • Microscope Blood Audit
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        • TMJ
        • Bad Breath
        • Canker Sores
        • Strep Throat
      • *******Esophagus >
        • Esophagus Throat
        • Strep Throat
        • Acid Reflux
      • Stomach >
        • About the Stomach
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        • Gas and Bloating
        • Nausea
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      • Female >
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    • 13 Emotional