Roast Turkey with Cream Gravy

== Ingredients ==
* 1 	 	Turkey
* 		kosher salt
* 		pepper
* 		vegetable oil
* 1 	cup 	Onion
* 1 	cup 	celery
* 1 	cup 	carrot
* 6 	cup 	chicken stock
* 6 	cup 	milk
* 1 	cup 	bread flour
* 1 	cup 	cream
== Directions ==
Remove giblets from cavity of Turkey and reserve liver for another use.
Drain off and reserve the fat from the roasting pan.
Set the roasting pan over a medium flame.
Heat to reduce moisture and cook the fond until light to medium brown.
Deglaze the pan with 4 cups of the chicken stock, remove from heat.
Combine the deglazed drippings with the giblet broth in a saucepan, over a medium flame.
Bring to a boil and degrease well.
Add remaining stock and milk-mix well.
Heat 1-½ cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux.
Beat the roux into the gravy mixture.
Heat and stir until thickened.
Strain gravy through a chinois.
Season to taste with salt and pepper.
Finish gravy with heated cream-mix well.
Carve the Turkey into thin slices.
Serve hot, with 2 ounces gravy
Category:Bread flour Recipes
Category:Chicken stock and broth Recipes
Category:Kosher salt Recipes
Category:Thanksgiving Main Dishes
Category:Turkey meat Recipes