Try this RBC Turkey Roast, Gravy & Cranberry Sauce recipe, or contribute your own.
Suggest a better descriptionThaw in original package in refrigerator for 48 hours or until completely thawed. Begin cooking 3-4 hours before serve time. When using Jenny-O Turkey, RBC kitchen brines the meat during the thawing process.
1. Rinse the turkey well under cold running water.
2. Rub the roast well with poultry seasoning and pepper blend.
3. Place the turkey roast into the roasting pan about two inches deep and pour 2 cups of water
4. Loosely cover the turkey roast with aluminum foil
5. Baste every twenty minutes
6. About 1 hour before the turkey is done remove the foil to allow the skin to brown.
7. Slow roasting at 325 (20 - 25 minutes/pound or to an internal temperature of 165 approx 2 ¾ - 3hrs) For convection oven reduce temp to 300.
*One 10-pounds roast serves 25-30 people*
***Separate meat needed for future meal, if applicable***
For Gravy:
Make Roux using 1:1 butter and flour weight ratios.1 lb butter: 4-5 cups flour.
Incorporate turkey drippings and broth to supplement.
2 gallon yield per 100 people.
Season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 120 Servings | ||
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Calories: 86 | ||
Calories from Fat: 57 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 44.8mg | 2 % | |
Potassium 7.1mg | 0 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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