"The belly rules the mind."--Spanish Proverb

Thanksgiving Day Turkey and Gravy Recipe

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This recipe for Thanksgiving Day Turkey and Gravy, by , is from The Kane Pilliod Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kane Pilliod
Added: Saturday, December 16, 2006


20-22 lb Fresh Turkey.
Three sticks of butter;
Cup of White Wine;
Four carrots;
One large onion cut in four quarters;
Celery root;
Chicken Stock;
One cup Mederia Wine;
Three tablespoons of flour.

Pre-heat oven to 450 degrees;
Wash turkey inside and out and remove giblets;
Salt and pepper inside and out;

Fold cheesecloth in fours;
Melt butter and add white wine to melted butter in large baking dish;
Soak cheesecloth in wine and butter mixture;
Lay wet cheesecloth over turkey, covering legs;

Chop vegetables and add to bottom of turkey baking dish; add Madeira wine and cup of chicken stock;
Place rack on baking dish;
Place Turkey on rack in baking dish.
Bake Turkey at 450-degrees for 30 minutes;
Baste turkey every 30-minutes.
Turn oven down to 350 degrees and cook until done - about 3 1/2 - 4 hours.
During last hour remove cheesecloth and discard; Cover legs with tin foil and brown turkey all over;
Let stand for 30 minutes before carving.

Use canned trukey gravy and sift liquid from bottom of pan with baster - add to gravy in saucepan;

To make gravy; remove vegetables and put through food mill;
Remove one cup of liquid from pan and place in saucepan - add mashed vegetables - stir in 3 tbsp. of flour to thicken gravy - bring to boil and then simmer; add touch of gravy master to darken and flavor gravy and salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
One hour




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