The Cook's Corner

Roasted Turkey and Pan Gravy

By Staff Report

November 26, 2008 at 11:37 am  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

- 1 12 - to 14-pound turkey

- 1 3/4 cups chicken stock

- 3 tablespoons all-purpose flour

Directions:

1. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with a paper towel. Tie ends of drumsticks together.

2. Place turkey, breast side-up, on a rack in shallow roasting pan. Brush turkey with stock. Insert meat thermometer into thickest part of the meat, making sure thermometer is not touching bone.

3. Roast at 325 degrees for 3 to 3 1/2 hours or until thermometer reads 180 degrees and drumstick moves easily, basting occasionally with stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

4. Remove turkey from roasting pan. Pour off any fat. Stir stock and flour in a small bowl until mixture is smooth. Stir stock mixture in pan. Cook and stir over medium heat until mixture boils and thickens. Season to taste. Serve with the turkey.




View other articles written By Staff Report

featured merchant

El Paso Mexican Grill
El Paso Mexican Grill We are open and eager to serve you the best Mexican dishes in Louisiana. Come experience our delicious food and festive atmosphere. From daily specials to live Mariachi music, it's all here at El Paso Mexican Grill!

FBI seizes more records in Morel probe
FBI seizes more records in Morel probe
- 1288 views
The FBI has seized more records from the St. Charles Parish courthouse that appear to be connected to an ongoing investigation of former St. Charles Parish District Attorney Harry Morel.