Roast Turkey with Cream Gravy

Roast Turkey with Cream Gravy
Photo by William Abranowicz


  • 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
  • About 4 cups hot turkey giblet stock
  • ¾ cup heavy cream
  • a 17- by 14-inch flameproof roasting pan with a flat rack
  • 5 tablespoons all-purpose flour
  • unsalted butter
  • a 2-quart measuring cup or a fat separator
  • + 2 more ingredients
    • 2 ½ cups water
    • kitchen string

Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour. Preheat o...

View full recipe at Epicurious


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