Yield: 16 servings. 1/2 cup vegetable oil 1 Tbsp. fresh thyme, chopped 3 Tbsp. fresh parsley, chopped 1 medium shallot, chopped 4 cloves garlic, chopped 1 8-lb. whole turkey 1 large white onion, diced 4 ribs celery, diced 2 large carrots, diced 1 cup dry white wine 1 qt. turkey stock 1 cup shelled fresh peas 1 cup sliced button mushrooms 1 cup chopped redskin potatoes 2 cups heavy cream to taste, salt and freshly ground black pepper 1/4 lb. unsalted butter, softened 1/2 cup all-purpose ...
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