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   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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