Drunken Turkey and Gravy

Drunken Turkey

• Ingredients:

• 1 (12 pound) turkey, neck and giblets removed
• 4 tablespoons butter, cubed
• 1.5 - 2 apples cored and halved 
• 1/8 cup white onion, sliced in large rings
• 1 tablespoon garlic powder with parsley
• 1 tablespoon salt 
• 1 tablespoon pepper
• 1 bottle champagne 
• 1/3 cup Wondra flour + more for gravy (Gravy recipe below)

Equipment:

• Turkey roasting bags
• Roasting pan

Directions: Preheat oven to 350 degrees.  Rinse turkey (not with soap) and pat dry.  Gently loosen turkey breast skin and insert butter under skin.  Place apples and onion in turkey cavity.  

Sprinkle turkey with garlic powder, salt, and pepper.  If needed use turkey pins to close cavity and attach wings to bird.

Add 1/3 cup Wondra flour to turkey bag.  Place bird in turkey bag and pour champagne in the turkey cavity and over the bird.  Seal the turkey bag and place on rack in baking dish.  

Cook for 3 1/2 hours or until the internal temperature is 180 degrees.  

Once cooked, remove turkey from bag and let stand 20 minutes before serving.  

Make sure to rreserve turkey drippings in bag for gravy.

Drunken Gravy

Ingredients: 

• Dripping from turkey
• Wondra flour 

Recipe: Pour turkey drippings in a deep pan over medium-high heat.  Note: An easy way to extract liquid from turkey is to poke holes in the bottom of the turkey bag. Allow liquid to drain over deep pan. Turkey can continue to rest until ready to serve.   

Lightly sprinkle 2 tablespoons Wondra flour into pan.  Mix thoroughly until the flour dissolves making sure to break up any clumps that form.  

Continue cooking and stirring mixture gradually sprinkling small amounts of Wondra until the mixture thickens.  Once desired consistency add salt and pepper to taste.

Immediately serve gravy.

These two recipes complete my 2011 Thanksgiving Meal.