Turkey with Peppery Milk Gravy
- 1 (13- to 15-pound) turkey
- Freshly ground pepper
- 2 quarts buttermilk
- 1 1/2 cups dry sherry, divided
- 1 cup chopped onion
- 1 cup chopped celery
- 2 white bread slices, torn
- 2 teaspoons paprika
- 1 tablespoon butter, melted
- 1/4 cup all-purpose flour
- 2 cups milk
- Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry. Sprinkle turkey inside and out with salt and pepper. Place turkey in a deep roasting pan; pour buttermilk over top. Cover and chill 8 hours, turning several times.
- Drain turkey, discarding marinade; place turkey, breast side up, in a shallow roasting pan; tuck wing tips under. Combine 1 cup sherry and next 4 ingredients; spoon into cavity. Close cavity with skewers, and truss. Brush turkey with melted butter. Insert a meat thermometer into meaty part of thigh.
- Bake at 350° for 4 hours or until meat thermometer registers 180°, basting with remaining sherry every 15 minutes. Remove turkey; reserve 1/4 cup drippings. Discard stuffing.
- Heat reserved 1/4 cup drippings in a heavy saucepan; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring until mixture is thickened. Salt and pepper to taste.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes