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Turkey Mercedes
November 24, 2006

I followed the recipe exactly, and it was absolutely delicious. Incredibly moist, flavorful, with a heavenly aroma--best smelling/tasting turkey I've made in 15 years. I left the marinade in the bottom of my roasting pan and used it to baste the turkey every 30-45 minutes. After the turkey was cooked, I made a pan gravy with the drippings/marinade mixture by whisking in about a 1/4 cup of white all-purpose flour. Let that darken, whisked constantly to prevent lumps, then added about 2 cups reduced sodium/fat chicken broth, and some whipping cream (maybe 2-3 Tbsp., and one grated carrot (optional-lemon zest would be nice, too). Whisked misture constantly, letting it get to the desired color and thickness. Served the gravy with the turkey and the combination was out of this world!

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