Recipe for Roast Turkey with Sherry Gravy (No Exchanges) 
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Yield:
12
Ingredients:
Amount Ingredient
1 x turkey with giblets 12-to 14-pound
1 x salt & freshly ground black pepper - to taste
1/4 cup dry white wine or defatted chicken broth
2 tsp olive oil
2 x carrots peeled and chopped
2 x onions -- chopped
2 stalk celery -- chopped
3 clv garlic -- unpeeled
4 cup reduced-sodium chicken broth - defatted
10 whl black peppercorns crushed
4 lrg spri fresh thyme
1 x bay leaf
3/4 cup dry sherry
1/2 tsp balsamic vinegar
1/2 tsp worcestershire sauce
3 tbl water
Instructions:
Instructions: Position oven rack in lower third of oven; preheat to 425 degrees F. Spray a roasting rack with nonstick spray and place in a large roasting pan. Remove giblets and neck from turkey cavity and reserve for stock. (Discard liver.) Trim visible fat from turkey. Rinse inside and out with cold water; pat dry. Season cavity with salt and pepper. Tie drumsticks together with kitchen twine and tuck wing tips behind back. Flace turkey, breast-side up, in prepared pan. Roast for 20 minutes. Reduce oven temperature to 325 degrees F and continue roasting, basting with wine

(or 1/4 cup broth) occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F, 2 1/2 to 3 hours. (If the bird is browning too quickly, tent it loosely with foil.) Meanwhile, in a large heavy saucepan, heat oil over medium heat. Add carrots, onions, celery, garlic and reserved giblets and neck; cook, stirring occasionally, until well browned, 15 to 30 minutes. Add chicken broth, peppercorns, thyme and bay leaf. Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes. Strain through a fine sieve. Chill until ready to use. Skim off fat. When turkey is done, transfer it to a carving board. Tent loosely with foil and let rest for 20 to 30 minutes. Strain drippings from roasting pan into a small bowl; chill in the freezer for 20 minutes. Add sherry to roasting pan; cook over medium heat, scraping up any browned bits, for about 1 minute. Strain into a saucepan. Add reserved giblet stock and bring to a simmer. Skim and discard fat from chilled pan juices; add juices, vinegar and Worcestershire sauce to simmering stock. In a small bowl, combine water and cornstarch. Slowly add to the simmering gravy, whisking until slightly thickened. Season with salt and pepper.Remove twine from turkey and carve, discarding skin. Serve with gravy.

Makes 12 servings with leftovers.

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