Ingredients

How to make it

  • Roast the bird at 325*F for three hours, covered with tinfoil.
  • Add 4 cups of water to the roaster to create steam and help with the gravy...
  • After the initial three hours, remove the foil, baste, and turn up the heat to 350*F for the next two hours.
  • Add the yams and potatoes now.
  • Baste often, basting the potatoes and yams along with the bird.
  • ----------
  • For the gravy:
  • Make a roux of 1/2 cup creamery butter, with 1/2 cup rice flour. Combine well, then:
  • Remove the liquid from the roaster, and transfer to roux in cooking pot.
  • Stir until it begins to thicken, on low flame.
  • Add salt, pepper, and parsley flakes to taste.
  • Leave the gravy simmering on LOW flame until the gravy thickens enough to pour slowly from the spoon, stirring often.
  • Taste and adjust to preference, adding more salt, pepper, etc... as desired.
  • In the interim, slowly steam the broccoli until tender, then add 1 tsp of creamery butter to it.
  • Allow the bird to rest, tented with tinfoil for 15 minutes before carving, then ring that dinner gong!
  • This dinner, served with fresh rolls, will make a hit at any family get-together.
  • When the meal is done, use the bird carcass to make delicious turkey soup in the slow cooker!
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Reviews & Comments 6

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    " It was excellent "
    hotlipshoolahan ate it and said...
    Beautiful, Elaine. Just don't show the cake to Cpl. Klinger. He'll probably try wearing it!
    Margaret Hoolahan
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    " It was excellent "
    cpl_klinger ate it and said...
    Chef Elaine! I'll give you my Gone With the Wind dress (the one I'm wearing) if you'll come to the 4077th and cook this!

    Cpl. Klinger
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    " It was excellent "
    juels ate it and said...
    This does sound wonderful! I have to go check out that cake next!
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  • mrtnzangel8 5 years ago
    I gotta be honest with you...this might be a good recipe, but all the faceless troop ratings...I don't even care to look at it. No thanx.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Hi Chef Elaine, this Dinner sounds wonderful. Your desert is absolutely beautiful!
    Was this review helpful? Yes Flag
  • foodie4eva 5 years ago
    This sounds fabulous! Thanks for sending it to me, Chef Elaine! Next recipe stop--your dessert--the picture looks like it is to die for! :-)
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