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Thanksgiving Turkey



 
 
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  #1  
Old October 17th, 2004, 06:46 AM
Glenn B.
external usenet poster
 
Posts: n/a
Default Thanksgiving Turkey

With the holidays ont he horizon, here's a recipe

* Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F when
inserted in the thickest part of a thigh, rotating the pan and removing the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid until
ready to use.

When turkey is done, remove from oven and place on a carving platter. Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp into
a small bowl and set aside. Loosely cover the turkey with foil and let rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:

"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"


  #2  
Old October 17th, 2004, 06:56 AM
Glenn B.
external usenet poster
 
Posts: n/a
Default

Whoops, here's some helpful info

4-ounce serving with 2 tablespoons gravy=5 points

" * Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken

broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any

fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast

side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F

when
inserted in the thickest part of a thigh, rotating the pan and removing

the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any

fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and

giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a

fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid

until
ready to use.

When turkey is done, remove from oven and place on a carving platter.

Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp

into
a small bowl and set aside. Loosely cover the turkey with foil and let

rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine

sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes

to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping

up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan

drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:


"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"




  #3  
Old October 17th, 2004, 06:56 AM
Glenn B.
external usenet poster
 
Posts: n/a
Default

Whoops, here's some helpful info

4-ounce serving with 2 tablespoons gravy=5 points

" * Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken

broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any

fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast

side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F

when
inserted in the thickest part of a thigh, rotating the pan and removing

the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any

fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and

giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a

fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid

until
ready to use.

When turkey is done, remove from oven and place on a carving platter.

Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp

into
a small bowl and set aside. Loosely cover the turkey with foil and let

rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine

sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes

to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping

up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan

drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:


"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"




  #4  
Old October 17th, 2004, 10:28 AM
Miss Violette
external usenet poster
 
Posts: n/a
Default

I love recipes, Lee
Glenn B. wrote in message
news:6Hncd.4955$n81.893@trnddc08...
With the holidays ont he horizon, here's a recipe

* Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken

broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any

fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast

side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F

when
inserted in the thickest part of a thigh, rotating the pan and removing

the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any

fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and

giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a

fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid

until
ready to use.

When turkey is done, remove from oven and place on a carving platter.

Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp

into
a small bowl and set aside. Loosely cover the turkey with foil and let

rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine

sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes

to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping

up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan

drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:


"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"




  #5  
Old October 17th, 2004, 10:28 AM
Miss Violette
external usenet poster
 
Posts: n/a
Default

I love recipes, Lee
Glenn B. wrote in message
news:6Hncd.4955$n81.893@trnddc08...
With the holidays ont he horizon, here's a recipe

* Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken

broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any

fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast

side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F

when
inserted in the thickest part of a thigh, rotating the pan and removing

the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any

fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and

giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a

fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid

until
ready to use.

When turkey is done, remove from oven and place on a carving platter.

Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp

into
a small bowl and set aside. Loosely cover the turkey with foil and let

rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine

sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes

to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping

up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan

drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:


"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"




  #6  
Old October 17th, 2004, 10:28 AM
Miss Violette
external usenet poster
 
Posts: n/a
Default

I love recipes, Lee
Glenn B. wrote in message
news:6Hncd.4955$n81.893@trnddc08...
With the holidays ont he horizon, here's a recipe

* Exported from MasterCook *

WW Roast Turkey with Pan Gravy Thanksgiving

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds turkey
2 tablespoons fresh thyme
1 tablespoon fresh sage
12 large cloves garlic -- smashed with the sides of a knife
1/4 cup dry white wine
1 onion -- peeled and cut into quarters
2 carrots -- peeled and sliced
4 cups chicken broth -- no-salt-added canned chicken

broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper

Place oven rack in lowest position; preheat oven to 325°F 160°C), .

Remove and set aside neck and giblets for gravy. Remove and discard any

fat
from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and
sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large
roasting pan. Place garlic cloves in body cavity.

Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast

side
up, for 3 1/2 hours or until an instant meat thermometer registers180°F

when
inserted in the thickest part of a thigh, rotating the pan and removing

the
foil tent after 2 1/2 hours roasting time. If using wine, baste turkey
several times with white wine.

Meanwhile, rinse neck and giblets; remove and discard neck skin and any

fat.
Place neck and giblets in a large saucepan with onion, carrot, celery,
chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat
and simmer, partially covered, for 30 minutes. Discard the neck and

giblets,
parsley sprigs, and bay leaf. Strain the broth and vegetables through a

fine
sieve, forcing as much of the vegetables as possible into the strained
broth. (You should get about 2 1/2 cups liquid). Chill strained liquid

until
ready to use.

When turkey is done, remove from oven and place on a carving platter.

Remove
the garlic cloves from the body cavity. Squeeze the roasted garlic pulp

into
a small bowl and set aside. Loosely cover the turkey with foil and let

rest
for 20 to 30 minutes before carving.

Meanwhile, pour the pan drippings from the roasting pan through a fine

sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes

to
solidify the fat.

Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping

up
any browned bits. Transfer the mixture to a medium

saucepan. Skim off all fat which has formed at the top of the pan

drippings.
Add the de-fatted drippings and remaining reserved broth to the saucepan.
Bring to a boil and whisk in reserved roasted garlic

pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.

Carve the turkey, discarding the skin. Arrange the turkey on a serving
platter. Pour the gravy into a sauceboat and pass separately.

Description:
"5 Points"
Source:


"http://www.recipes-from-friends.com/thanksgiving/ww-thanksgiving/index.htm"




 




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