Fw: Meleah has sent you a recipe

[Guest guest]

Meleah has sent you a recipe

This Epicurious.com recipe:

HERB-RUBBED TURKEY WITH ROASTED-GARLIC GRAVY

has been sent to you from Meleah

Meleah wants you to know: Hi all, I wanted to pass on this turkey recipe to you

with Thanksgiving fast approaching. Of course, you need to use homemade chicken

broth, and I guess you'd replace the flour for thickening the gravy with nut

flour? Carol, Marilyn? I hope this works scd style for someone's holliday bird.

Meleah

You can view the complete recipe online at:

http://www.epicurious.com/recipes/recipe_views/views/233084

HERB-RUBBED TURKEY WITH ROASTED-GARLIC GRAVY

Turkey

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh sage leaves

1/2 cup fresh rosemary leaves

1/2 cup fresh thyme leaves

22 medium garlic cloves (about 3 heads)

1 (10- to 12-pound) turkey, preferably organic or free-range

1 large or 2 medium onions, sliced into thin rings

2 tablespoons plus 1 teaspoon grapeseed oil

Roasted-garlic gravy

1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil

3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic

1/4 cup all-purpose flour

One day ahead:

Process herbs and garlic in food processor until finely minced. Set aside.

Rinse turkey inside and out with cold water; pat dry with paper towels. Trim

excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity,

loosen skin from breast and drumsticks by gently inserting fingers between skin

and meat. Sprinkle kosher salt and pepper under and over skin. Then spread

garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up

and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.

To roast:

Let turkey stand at room temperature 1 hour before serving. Set oven rack at

lowest position and preheat oven to 350°F. Spread sliced onions on bottom of

heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey

directly on bed of onions. They will prevent sticking and flavor drippings.)

Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side

of double-folded sheet of aluminum foil with grapeseed oil and tent, greased

side down, over turkey breast. Place turkey in oven so legs face back of oven

and bird, breast side up, faces door. Place wrapped garlic on oven rack.

Roast 45 minutes, Remove garlic from oven. Remove foil from turkey and turn pan

around. Roast until thermometer inserted in thickest part of thigh registers

170°F and juices run clear when thigh is pierced with fork (see note below),

about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings.

Let turkey stand 20 minutes before carving.

Prepare gravy while turkey rests:

Pour drippings into 4-cup glass measure, and skim off fat that rises to surface,

reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to

measure 3 cups.

Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with

fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and

flour, and cook, whisking constantly, until lightly browned, about 30 seconds.

Gradually whisk in broth mixture. Bring to boil over high heat, whisking

constantly, and remove from heat. Carve turkey and serve with gravy.

NOTE:

To gauge turkey doneness, an instant thermometer should be inserted into the

thickest part of the thigh. The U.S. Department of Agriculture recommends that

this meatiest part be cooked to 180°F. Other cooking experts believe that the

bird can safely be removed from the oven at 170°F, because the internal

temperature will rise an additional 10 degrees as the turkey rests.

I (the author), however, follow another school of thought, which asserts that,

since bacteria is killed instantly at 160°F, the turkey need only be cooked to

165°F. At this point the juices should run clear.

To read more about cooking turkeys and food safety, check out our turkey FAQ or

usda.gov.

TIP:

To easily separate fat from pan drippings, place zip-top plastic bag inside

4-cup glass measure. Let drippings cool slightly, so they will not melt bag,

pour in, and let stand 10 minutes (fat will rise to top). Seal bag and carefully

snip off one bottom corner. Drain drippings into measuring cup, stopping before

fat reaches opening.

Epicurious

November 2005

s

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[Guest guest]

Meleah has sent you a recipe

This Epicurious.com recipe:

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

has been sent to you from Meleah

Meleah wants you to know: Hi everyone, The other turkey recipe that I thought

might be helpful. Once again, watch the couple of illegals that you'll need to

replace with legal ingredients. Carol knows of a legal dijon mustard. Use

homemade chicken broth in lue of canned. Again, I'm guessing that we would sub

nut flour to replace the regular wheat flour. Again, Carol, Marilyn, is this

right? Meleah

You can view the complete recipe online at:

http://www.epicurious.com/recipes/recipe_views/views/105799

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

Garlic paste

6 large heads of garlic, unpeeled, top 1/3 inch cut off to expose garlic

6 tablespoons olive oil

1/4 cup (1/2 stick) unsalted butter, room temperature

2 tablespoons chopped fresh rosemary

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Turkey and Gravy

1 18- to 19-pound turkey; neck, gizzard and heart reserved

1 large onion, chopped

2 large celery stalks, chopped

1 large carrot, chopped

2 1/2 cups dry white wine

7 cups (about) canned low-salt chicken broth

2 pounds mushrooms, thickly sliced

1/3 cup all purpose flour

For garlic paste:

Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking

dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is

very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45

minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in

processor (reserve remainder for another use). Add butter, rosemary, mustard,

salt, and pepper. Process until almost smooth. Transfer paste to small bowl.

(Can be made 4 days ahead. Cover; chill.)

For turkey and gravy:

Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and

out; pat dry. Starting at neck end, carefully slide hand between skin and breast

meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If

stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under;

tie legs together loosely to hold shape. Place turkey on small rack set in large

roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve

remaining paste for gravy. Place reserved turkey parts, onion, celery, and

carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup

wine and 1 cup broth into pan.

Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely

with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover

breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2

cup broth over turkey. Roast uncovered until thermometer inserted into thickest

part of thigh registers 175°F, covering any exposed parts of turkey with foil as

necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey

and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer

any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer

turkey to platter; let stand 30 minutes (internal temperature of turkey will

increase 5 to 10 degrees).

Pour turkey pan juices into medium bowl; scrape in any browned bits from pan.

Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices

into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup

wine and enough chicken broth to turkey pan juices to measure 6 cups.

Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.

Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in

remaining garlic paste. Sprinkle with flour and stir until flour begins to

brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil,

scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes;

season with salt and pepper. Serve turkey with gravy.

Bon Appétit

November 2001

2001-10-17 15:24:32.0

Want to see how other cooks rated and reviewed this recipe? Go to

http://www.epicurious.com/recipes/recipe_views/views/105799

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your inbox weekly? If not sign up for the Recipe Flash

newsletter.http://www.epicurious.com/specials/newsletter

[Guest guest]

>

>

> Meleah has sent you a recipe

>

>

> This Epicurious.com recipe:

> GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

> has been sent to you from Meleah

>

>

> Meleah wants you to know: Hi everyone, The other turkey recipe that I thought

might be

helpful. Once again, watch the couple of illegals that you'll need to replace

with legal

ingredients. Carol knows of a legal dijon mustard.

My Dijon mustard of choice is Orphee Organic Dijon:

http://www.glutenfreemall.com/catalog/orphee-organic-dijon-style-glutenfree-must\

ard-

p-228.html

Carol F.

SCD 6 years, Celiac

[Guest guest]

Meleah,

Yum, I can smell the turkey from here!

Check out my Thanksgiving Recipes here, at

http://www.pecanbread.com/recipes/thanksgiving.html

One complete dinner, coming up....

-- Marilyn (New Orleans, Louisiana, USA)

Undiagnosed IBS 25 Years, SCD Five Years

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Just thinking about asking you what else to serve at Thanksgiving, so

iel doesn't feel like we're all enjoying the feast while he's eating

the same old thing. Thanks. I'll check it out.

Meleah

Fw: Meleah has sent you a recipe

>

> Meleah,

>

> Yum, I can smell the turkey from here!

>

> Check out my Thanksgiving Recipes here, at

> http://www.pecanbread.com/recipes/thanksgiving.html

>

> One complete dinner, coming up....

>

>

>

> -- Marilyn (New Orleans, Louisiana, USA)

> Undiagnosed IBS 25 Years, SCD Five Years

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

>

> For information on the Specific Carbohydrate Diet, please read the book

> _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>