Rapid Roast Turkey with Cream Gravy

Directions

Preheat oven to 400℉ (200℃). 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.

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.

Roast turkey 15 minutes; reduce heat to 375℉ (190℃) F 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.

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).

Carve turkey and serve piping hot with Cream Gravy.