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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 12 |
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Directions: Turkey stock may be substituted for chicken stock, if available.
Clean and wash the turkey and pat dry with a paper towel. Loosen the skin
of the breast and rub the turkey under the skin with the sage and chopped
garlic. Season the turkey inside and out with salt and pepper and remaining
sage. Place turkey in a large roasting pan, preferably on a rack. Roast the
turkey at 350 degrees, basting every twenty minutes with the melted butter
and olive oil combined.
An hour and half before the turkey will be finished, add the 400 garlic
cloves to the bottom of the roasting pan. Continue to baste the turkey and
at the same time stir the cloves at the bottom of the pan. Then the turkey
is done, remove it from the pan. Drain the drippings into a small sauce
pan, reserving the garlic in the roasting pan. Place the roasting pan on a
burner over medium-high heat. Add white wine and stock. Bring to a boil,
stirring with a wisk to mash the roasted garlic cloves.
Place the saucepan with the drippings over medium heat and with a whip add
the flour to form a roux. Add the roux to the garlic gravy a little at a
time until it reaches the desired thickness. Carve the turkey and serve
with the 400-clove garlic gravy, accompnied by garlic mashed potatoes.
This popular North Beach restaurant claims that it "seasons its garlic with
food." You'll see what they mean when you look at the list of ingredients.
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