Тематический сборник текстов для чтения (английский язык). Соснина Е.П - 118 стр.

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being careful not to allow the thermometer to touch bone. (You may get a false reading if
you do.)
8. Roas t turkey until meat thermometer reads 180*F (80*C), about 2 1/2 to 3
hours for a 12 to 14-pound turkey. Reduce the cooking time by a 1/2 hour if the turkey is
not stuffed. No basting is required using the roasting bag. (Bake reserved stuffing, covered,
for 30 minutes; uncover and bake 10 minutes more.)
9. When done, remove turkey from oven. With assistance, carefully drain the
juices into a very large measuring device or bowl. (If you like, you may puree the bed of
cooked vegetables and add to the gravy for additional flavor, or use as you prefer.) Prepare
the gravy while the turkey is allowed to stand for at least 15 minutes before carving. Spoon
the stuffing into a serving bowl and keep warm.
The Gravy:
1. Measure the reserved juices and add enough chicken broth to to make an even
amount of liquid. For each cup of liquid, you will need 1 tables poon of butter and 1 1/2
tablespoons of flour for medium-thick gravy (see note). For example, if you have 6 cups of
broth, you will need 6 tablespoons butter and 9 tablespoons (1/2 cup plus 1 tablespoon)
flour.
2. In a large saucepan, melt butter over medium heat; add flour and cook, stirring
constantly, for 1 to 2 minutes (this is a roux).
3. Slowly pour the warm juices/broth mixture into the flour mixture, stirring
constantly. Bring to a boil and cook until thickened. Season with salt and pepper to taste.
Makes 28 s ervings .
Cooking Notes:
As an option, you can place the giblets and neck in a saucepan, add enough water to
cover, bring to a boil and simmer, covered, for about 20 minutes or until done. Remove
meat from neck bones, chop giblets and add to the stuffing or gravy. Use the cooled broth in
place of the chicken broth when preparing the stuffing. Per 1 cup of liquid, use 1 tablespoon
flour for thin gravy, 1 1/2 tablespoons for medium-thick gravy and 2 tablespoons for thick
gravy.

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