TEXAS THANKSGIVING MENU
Roast Turkey with Béarnaise
Butter Recipe Below All other Recipes on request
Anytime Turkey Gravy
Fruit Salad with Raspberry Cream
Sweet Potato Casserole with Marshmallows
Browned Butter
Mashed Potatoes
Slow-Cooker
Cornbread Dressing
Green Beans with Mushrooms and Bacon
Cranberry Sauce
Quick Yeast Rolls
Pumpkin Pie
Texas Pecan Pie
Turkey Basted with Bearnaise Butter
Ingredients
1 (12- to 15-lb.) whole fresh turkey*
·
2 cups dry white
wine
·
2 1/2 cups chicken
broth, divided
·
1/4 cup all-purpose
flour
Preparation
1.
1. Preheat oven to 325°.
Remove giblets and neck from turkey, and rinse turkey with cold water.
2.
Drain cavity well; pat
dry. Loosen and lift skin from turkey breast without totally detaching skin.
3.
Rub 1/4 cup Béarnaise
Butter under skin; replace skin. Sprinkle cavity and outside of turkey
4.
with desired amount of
salt and freshly ground pepper.
5.
2. Place turkey, breast
side up, on a lightly greased roasting rack in a large roasting pan.
6.
Tie ends of legs
together with string; tuck wingtips under. Rub entire turkey with 1/4 cup
Béarnaise Butter.
7.
Pour wine and 2 cups
chicken broth into roasting pan.
8.
3. Bake at 325° for 3
hours and 15 minutes to 4 hours or until a meat thermometer inserted into
thickest
9.
portion of thigh
registers 165°, basting every 30 minutes with pan juices. Shield with aluminum
foil after
10.
1 1/2 hours to prevent
excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
11.
4. Transfer turkey to a
serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings
through
12.
a fine wire-mesh strainer into a bowl,
discarding solids.
13.
5. Melt remaining
Béarnaise Butter in a saucepan over medium heat; whisk in flour, and cook,
whisking constantly,
14.
1 to 2 minutes or until
smooth. Gradually add reserved drippings to saucepan, and bring to a boil,
whisking constantly.
15.
Reduce heat, and simmer,
stirring occasionally, 5 minutes or until thickened. Add up to 1/2 cup
remaining
16.
chicken broth for
desired consistency. Add salt and pepper to taste. Serve turkey with gravy.
