Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Roast Turkey and Turkey Pot Pies (Cindy)

Roast Turkey and Turkey Pot pies

Rinse Bird with water and pat dry with paper towels. Salt and pepper both the inside and the outside of the turkey. Wrap the turkey tightly with heavy duty foil. Bake in a 450° oven breast side down for 2 ½ to 3 hours. For the last 20 minutes, turn the turkey breast side up and open the foil so the breast can brown. Remove from the oven and let stand for at least 15 to 20 minutes prior to carving.

To make gravy: Remove the giblets and neck and place in 2 to 3 cups of water. Add 1 knorr swiss chicken cube, 1 stick of celery chopped, 2 sticks of carrot chopped, and ½ of a brown onion. Add 1 teaspoon of thyme. Simmer for 2 to 3 hours. You can add the heart and liver the last 20 minutes if you so desire. Strain the above ingredients to produce a broth for the gravy. To actually make the gravy, use 1 tablespoon of fat or butter and 1 tablespoon of flour for each cup of gravy. Add cream and sherry to taste and a little kithchen bouquet for color.

For small pies: ½ of a single sheet of refrigerated pie dough ( 2 sheets per box)
½ of a cup of gravy
Turkey
Frozen peas and carrots

For large Pies: 2 single sheets of refrigerated pie dough
1 ¾ cup of gravy
Turkey
Frozen peas and carrots

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