Side Pannel
Roast Turkey with Gravy
Roast Turkey with Gravy
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Appetizers, Poultry, Microwave
Ingredients List
- 12 lb Turkey
- Salt and pepper to taste
- 6 tb Flour
- Salt and pepper
- Chicken broth
Directions
1. If turkey is frozen it may be defrosted in the Microwave Oven (follow
directions in your manual), or it may be defrosted by placing it in the
refrigerator overnight or until thawed. 2. Wash turkey and pat it dry.
Sprinkle inside cavity with salt and pepper, to taste. 3. Tie legs
together. Tie wings and legs to body. 4. Invert a heat-resistant,
non-metallic saucer or small casserole cover in a shallow, 10-inch,
heat-resistant, non- metallic baking dish. 5. Place turkey breast-side-down
on the saucer. 6. Heat, uncovercd, for half of cooking time, 3 minutes per
pound (36 minutes). 7. Turn the turkey breast-side-up and continue cooking
covered with a paper towel for the remaining half of the cooking time. (3
minutes per pound or an additional 36 minutes). 8. Insert a meat
thermometer into fleshy portion of turkey, not touching any bones. It
should register 160ø F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while
cooking. 9. If temperature is not 160ø F return turkey to Microwave Oven
for an additional few minutes until correct temperature is reached. 10. Let
turkey stand covered with aluminum foil at room temperature 20 to 30
minutes to finish cooking. The internal temperature of the turkey should be
170øF after standing. 11. While the turkey is standing at room temperature,
prepare the gravy. The turkey should be removed from the roasting pan. 12.
Pour the pan drippings into a bowl, leaving the residue in the pan. 13.
Allow the fat to rise to the top. Skim off about 6 tablespoons of fat.
Reserve pan drippings. (If there is not enough fat, add butter or margarine
to make 6 tablespoons total. Discard any excess fat.) 14. Return fat to the
baking dish. 15. Blend in flour and salt and pepper, to taste. 16. Heat,
uncovered, in Microwave Oven 4 minutes or until lightly browned. 17.
Measure the remaining pan drippings and add enough chicken broth to make 3
cups. 18. Gradually stir liquid into flour mixture until smooth, scraping
the sides of the pan to loosen any particles that stick to the pan. 19.
Heat, uncovered, in Microwave Oven 14 minutes or until thickened and
smooth. Stir occasionally during last half of cooking.
directions in your manual), or it may be defrosted by placing it in the
refrigerator overnight or until thawed. 2. Wash turkey and pat it dry.
Sprinkle inside cavity with salt and pepper, to taste. 3. Tie legs
together. Tie wings and legs to body. 4. Invert a heat-resistant,
non-metallic saucer or small casserole cover in a shallow, 10-inch,
heat-resistant, non- metallic baking dish. 5. Place turkey breast-side-down
on the saucer. 6. Heat, uncovercd, for half of cooking time, 3 minutes per
pound (36 minutes). 7. Turn the turkey breast-side-up and continue cooking
covered with a paper towel for the remaining half of the cooking time. (3
minutes per pound or an additional 36 minutes). 8. Insert a meat
thermometer into fleshy portion of turkey, not touching any bones. It
should register 160ø F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while
cooking. 9. If temperature is not 160ø F return turkey to Microwave Oven
for an additional few minutes until correct temperature is reached. 10. Let
turkey stand covered with aluminum foil at room temperature 20 to 30
minutes to finish cooking. The internal temperature of the turkey should be
170øF after standing. 11. While the turkey is standing at room temperature,
prepare the gravy. The turkey should be removed from the roasting pan. 12.
Pour the pan drippings into a bowl, leaving the residue in the pan. 13.
Allow the fat to rise to the top. Skim off about 6 tablespoons of fat.
Reserve pan drippings. (If there is not enough fat, add butter or margarine
to make 6 tablespoons total. Discard any excess fat.) 14. Return fat to the
baking dish. 15. Blend in flour and salt and pepper, to taste. 16. Heat,
uncovered, in Microwave Oven 4 minutes or until lightly browned. 17.
Measure the remaining pan drippings and add enough chicken broth to make 3
cups. 18. Gradually stir liquid into flour mixture until smooth, scraping
the sides of the pan to loosen any particles that stick to the pan. 19.
Heat, uncovered, in Microwave Oven 14 minutes or until thickened and
smooth. Stir occasionally during last half of cooking.
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