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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 10 |
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Directions: Preheat the oven to 325F degrees.
Combine the apples, leeks, and herbs in a large bowl. Wash and pat dry the
turkey and remove the giblets. Stuff the neck and body cavities with the
apple-herb mixture. Brush the turkey with vegetable oil and roast
according to package directions.
Remove the turkey from the oven and let stand 15 to 20 minutes before
carving. Discard the apples and leeks.
Pour turkey drippings from the roasting pan into a 4-cup measure. Remove
1/4 cup fat from the drippings using a turkey baster or skimming spoon and
put the fat into a saucepan. Skim off and discard the remaining fat from
the drippings. Add water to the drippings to make 3 cups. Blend the flour
into the fat in the saucepan and stir until smooth. Gradually stir in the
drippings, chicken bouillon granules, and pepper. Cook over medium heat,
stirring until the gravy thickens and boils, about 5 minutes.
| Ingredients:
2 small Tart Apples, cored & diced
2 Leeks, coarsely chopped
2 Bay Leaves
1 Tablespoon(s) Rubbed Sage
1 Tablespoon(s) Dried Thyme
12 Pound(s) Thawed Turkey
1/3 Cup(s) All-Purpose Flour
2 Teaspoon(s) Chicken Bouillon Granules
1 Dash(s) Fresh Ground Black Pepper |
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