(WBTV) - Turkey
Recipe by Chef Tim Groody of Fork! Fine Dining in Cornelius. Feeds 12.
- 1 12 lbs all natural turkey
- ½ lbs carrot cut in chunks
- 1 onion cut in 8
- 2 head garlic cut in ½
- 2 sprig rosemary
- 4 sprig thyme
- ¾ cup four
- 2 qt chicken stock (some water can be used)
Preheat the oven to 400*. Place the onion, 1 head garlic and carrot in a metal roasting pan (if using ceramic or glass you will need to remove gravy to a pot later on.
Season the turkey with salt and pepper. Place rosemary, thyme and garlic in the cavity of the turkey. Place turkey in the roasting pan. Bake for 45 minutes. Turn oven to 350*.
Sprinkle flour around the entire bottom of the roasting pan. Bake for 20 minutes. Add 1 qt stock to the bottom of the pan. Bake for 1 hour.
Add more stock or water to keep the pan from drying out. Bake until turkey is done.
The blood in the thigh joint should be clear. When done remove from the oven. Let turkey rest 15 minutes.
Place turkey on a platter or cutting board. Carve when needed. Place pan or pot with all the pan juices on the stove. Bring to a boil. Season and adjust consistency. Strain. Gravy is ready.