Turkey With Peppery Milk Gravy Recipe

Name: Turkey With Peppery Milk Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13- to 15-pound) turkey; Salt; Freshly ground pepper; 2 quarts buttermilk; 1 1/2 cups dry sherry, divided; 1 cup chopped onion; 1 cup chopped celery; 2 white bread slices, torn; 2 teaspoons paprika; 1 tablespoon butter, melted; 1/4 cup all-purpose flour; 2 cups milk

Servings: persons

1 (13- to 15-pound) turkey
Salt
Freshly ground pepper
2 quarts buttermilk
1 1/2 cups dry sherry, divided
1 cup chopped onion
1 cup chopped celery
2 white bread slices, torn
2 teaspoons paprika
1 tablespoon butter, melted
1/4 cup all-purpose flour
2 cups milk

1
Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry. Sprinkle turkey inside and out with salt and pepper. Place turkey in a deep roasting pan; pour buttermilk over top. Cover and chill 8 hours, turning several times.
2
Drain turkey, discarding marinade; place turkey, breast side up, in a shallow roasting pan; tuck wing tips under. Combine 1 cup sherry and next 4 ingredients; spoon into cavity. Close cavity with skewers, and truss. Brush turkey with melted butter. Insert a meat thermometer into meaty part of thigh.
3
Bake at 350u00b0 for 4 hours or until meat thermometer registers 180u00b0, basting with remaining sherry every 15 minutes. Remove turkey; reserve 1/4 cup drippings. Discard stuffing.
4
Heat reserved 1/4 cup drippings in a heavy saucepan; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring until mixture is thickened. Salt and pepper to taste.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (13- to 15-pound) turkey, Salt, Freshly ground pepper, 2 quarts buttermilk, and more.

Yes, Turkey With Peppery Milk Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey With Peppery Milk Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions