The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Roasted Turkey

The Machine Shed Restaurant Recipe

1 (14 lb.) turkey with all giblets removed
2 white onions, roughly chopped
2 celery ribs, roughly chopped
2 carrots, roughly chopped
1/2 cup kosher salt
1/2 stick butter
2 sprigs thyme
1 quart chicken stock
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Kitchen Bouquet (optional)

Heat the oven to 375 degrees. Set up a "V" rack in your roasting pan. You might want to line it with foil and then spray the foil with cooking spray (it will be easier to remove) Stuff the turkey with the one chopped onion, one rib of celery and one carrot.

Truss the turkey, you can use ordinary kitchen twine. Tie the legs together at the ankles then run the twine under the wings of the turkey, pull the twine tight and tie a knot at the neck of the bird. Place the bird on the rack. Place the remaining vegetables underneath the "V" rack and cover with a 2 cups of water. Rub the butter around the bird, coating it as evenly as possible.

Sprinkle the bird with salt and the remaining thyme. Place the turkey on the "V" rack. Place the turkey in the oven. Cook for 1 hour, and then baste it with some of the drippings and reduce the temperature to 275 degrees for two hours and continue roasting until poking a hole in the leg results with clear running juices.

Remove the turkey from oven and let it rest. This is critical; otherwise if you start cutting into it you will lose a lot of juices.Place the bird on a cutting board and cover with foil.

Gravy: Use the juices that you have in the roasting pan and add 1 quart chicken stock to them. Place these juices along with the now roasted vegetables in a saucepan. Bring to a boil and let the gravy base reduce for 10 minutes.

In a small cup, mix a half a cup of cold water with cornstarch, and then add it to the gravy base. Using a hand mixer, puree the gravy base until smooth. Add a little kitchen bouquet to give the gravy a darker color if needed. (optional) Carve the turkey and serve. Serves 12.

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