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 Message 835 
 Dave Drum to All 
 168 - Herb Roasted Turkey 
 10 Jun 25 19:15:00 
 
CHRS: CP437 2
MSGID: 1:18/200@fidonet 66926d66
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Roasted Turkey & Gravy
 Categories: Pouotry, Herbs, Dairy, Sauces
      Yield: 14 servings
 
    1/2 c  Coarse-grain or Dijon
           - mustard
    1/4 c  Chopped fresh sage
      2 tb Chopped fresh thyme
      2 tb Chopped fresh chives or
           - tarragon
     10 lb Turkey; thawed
      2 tb A-P flour
      1 c  Chicken broth
    1/4 c  Half & half
    1/4 ts (ea) salt & black pepper
 
  Set oven @ 450ºF/232ºC.
  
  Combine mustard, sage, thyme, and chives in small bowl.
  
  Rinse turkey with cold water. Pat dry with paper towels.
  Carefully insert fingers under skin, beginning at neck
  cavity and sliding down over breast forming to form
  pocket between skin and turkey breast. Spoon mustard
  mixture into pocket. Use fingers to massage outside of
  skin, spreading mixture into even layer. Place turkey,
  breast side up, on rack in shallow roasting pan.
  
  Place turkey in oven. Reduce heat to 325ºF/165ºC. Roast
  turkey 18 minutes per pound unstuffed (20 minutes per
  pound stuffed) or until internal temperature reads 165°F
  on meat thermometer inserted into thickest part of thigh
  not touching bone. Once turkey browns, tent with foil
  for remainder of roasting time. Transfer turkey to
  carving board; reserve pan drippings. Loosely tent
  turkey with foil; let stand 20 minutes before carving.
  
  Meanwhile, pour reserved drippings from roasting pan
  into glass measuring cup. Spoon 2 tablespoons into
  medium saucepan; heat over medium heat. Add flour; cook
  and stir 1 minute. Add broth; simmer until thickened,
  stirring constantly. Spoon off fat from remaining pan
  drippings and discard. Add drippings to saucepan. Stir
  in half-and-half, salt and pepper.
  
  Carve turkey and transfer to serving platter.
  
  Serve with gravy.
  
  Yield: 14 servings
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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