1. Preheat oven to 400 degrees F. Place turkey, breast side down, on a cutting surface. Using poultry shears or sturdy kitchen scissors, remove backbone from turkey by cutting along each side of backbone. Cut off wing tips. Reserve backbone, wing tips, and giblets for Cream Gravy. 2. Place turkey in roasting pan. Push legs down slightly so that they are flat in pan. Stir butter and garlic together in a small bowl; pour over turkey. 3. Roast turkey 15 minutes; reduce heat to 375 degrees F and roast until 170 degrees F on an instant-read thermometer and exterior of bird is a rich dark brown and juices run clear when joint is moved (about 2 hours and 20 minutes). After first hour baste turkey with pan juices from roasting pan. While turkey is roasting begin gravy. 4. Place roast turkey on carving board. Loosely cover with aluminum foil and let rest for 15 to 20 minutes before carving to maintain moisture of turkey and make it easier to carve. Strain pan juices into turkey broth (see below). 5. Carve turkey and serve piping hot with Cream Gravy. Serves 16 to 20. Cream Gravy: In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey. In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth. Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg. Makes about 6 cups. Recipe By : the California Culinary Academy From: Terrance Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date: 12-22-92 (05:37) Numbe (125) Cook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip