Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roast Turkey With Oyster Sauce
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- #119307
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
14 pounds whole turkey
butter
12 oysters, shucked
1 1/2 cup milk
4 tablespoons butter
1/2 cup flour
salt
pepper
1 tablespoon mixed herbs (sage, rosemary, parsley)
directions
Cover the turkey with aluminum foil and roast at 350 degrees F for 20 minutes per pound plus 20 minutes.
About 20 minutes before the bird is done, remove the foil and brush the skin with butter. Return the bird to the oven to finish cooking.
Strain the oysters, reserving the juice. Set the oysters aside. Mix the oyster juice with the milk.
Melt the butter in a pan, remove from heat, and stir in the flour. Return the pan to the heat and add the butter-flour mixture slowly while stirring constantly. Cook the sauce until thickened.
When the turkey is ready to serve, add the oysters and seasonings to the sauce. Simmer just enough to heat the oysters. Serve the sauce on the side.
added by
chefvanessafoodie
nutrition data
Nutritional data has not been calculated yet.
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