Hey Tex, I’ll do the best, with whats left.. hahaha
I haven’t updated my website because I haven’t decided what I want to do now that I tasted retirement.. so, I DECIDED TO “OCCUPY” MY COUCH...
Part 4
Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven.
Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird.
Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock.
Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!
I guaranty, you will never do it any other way..
HAPPY THANKSGIVING .. cont..
Mmmm. this is definitely worth making a list and checking it twice before the Day. It would be naughty to discover you’d forgotten the apricots or orange and I can smell it now, it needs it all. Looks a bit British or Canadian. A hob is a “stove burner” in the USA. The bacon (if used instead of pancetta) probably is meant to be Canadian bacon, not the strips that are commonly fried in the States. Did I get that right?