*  Exported from  MasterCook  *

                   Rapid Roast Turkey with Cream Gravy

Recipe By     :  
Serving Size  : 18   Preparation Time :3:00
Categories    : Main Course                      Chicken & Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      pounds        turkey
     1/2  cup           butter -- melted
   2      cloves        garlic -- minced
                        ----Cream Gravy----
                        turkey backbone, wing tips, and giblets
   1                    onion -- quartered
   1                    carrot -- coarsely chopped
   1                    bay leaf
   1      sprig         parsley
   1      teaspoon      dried thyme
   6      tablespoons   butter
   6      tablespoons   flour
   2      cups          whipping cream
   2      teaspoons     salt
     1/2  teaspoon      ground white pepper
     1/4  teaspoon      ground nutmeg

1. Preheat oven to 400 degrees F. Place turkey, breast side down, on a cutting
surface. Using poultry shears or sturdy kitchen scissors, remove backbone from
turkey by cutting along each side of backbone. Cut off wing tips. Reserve
backbone, wing tips, and giblets for Cream Gravy.

2. Place turkey in roasting pan. Push legs down slightly so that they are flat
in pan. Stir butter and garlic together in a small bowl; pour over turkey.

3. Roast turkey 15 minutes; reduce heat to 375 degrees F and roast until 170
degrees F on an instant-read thermometer and exterior of bird is a rich dark
brown and juices run clear when joint is moved (about 2 hours and 20 minutes).
After first hour baste turkey with pan juices from roasting pan. While turkey
is roasting begin gravy.
4. Place roast turkey on carving board. Loosely cover with aluminum foil and
let rest for 15 to 20 minutes before carving to maintain moisture of turkey
and make it easier to carve. Strain pan juices into turkey broth (see below).

5. Carve turkey and serve piping hot with Cream Gravy.

Serves 16 to 20.

Cream Gravy: In a large saucepan place backbone, wing tips, and giblets,
onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a
boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain
turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan
juices from roasted turkey. In a large saucepan over medium heat, melt butter.
Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add
reserved turkey broth mixture and whisk until smooth. Cook over medium heat
until reduced slightly (10 minutes). Whisk in whipping cream and cook another
10 minutes. Season with salt, pepper, and nutmeg.

Makes about 6 cups.

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NOTES : Removing the backbone of the turkey and pressing bird as flat as
possible in the pan reduces roasting time by half. Purchase a fresh turkey to
avoid thawing time.