Janet’s Thanksgiving Turkey
F & L Market has whole turkey’s for .88 a lb. This is , hands down, my favorite way to prepare turkey.
1 turkey or turkey breast
1 stick of butter
1 onion, carrot and celery
Salt and pepper
1 bottle of champagne or spumante
1 roasting bag
Wash and pat dry your turkey. Remove the neck and giblets. Salt and pepper the inside of the turkey. Fill the cavity with the butter and chopped onion, celery and carrot. Salt and pepper the outside of the turkey. Place BREAST SIDE DOWN into your roasting bag. Pour the champane over the entire turkey seal up and roast according to the size of your turkey.
Reserve 4 cups of the broth after wards, refrigerate. Remove the oil from the top. Place a half cup of butter in a saucepan, mix in 1/2 cup of flour and stir until incorporated. Add in Four cups of the broth (If you don’t have quite four cups add store bought broth to it) whisk well until bubbly. Turn off immediately, salt and pepper to taste.