Herb Roasted Turkey with Gravy
Active Time: 45 minutes • Total Time: 3 hours 45 minutes • Serves: 12
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
1 Schnucks fresh or frozen (thawed) turkey (12 to 14 pounds)
3 medium carrots, cut into 1-inch pieces
2 large celery ribs, cut into 1-inch pieces
2 medium onions (about 8 ounces each), cut into large chunks
6 large garlic cloves, chopped
6 large sprigs fresh marjoram
6 large sprigs fresh thyme
3 sprigs fresh rosemary
1 small lemon, cut into quarters
4 tablespoons Schnucks unsalted butter
2 cans (14.5 ounces each) less-sodium chicken broth (3-1/2 cups)
1 cup dry white wine (such as Sauvignon Blanc)
1/2 cup Schnucks all-purpose flour
fresh herbs and lemon wedges for garnish (optional)
1. Adjust oven rack to lowest position. Preheat oven to 325°F. Place roasting rack, if using, in large, heavy metal roasting pan. In small bowl, combine salt, pepper, basil and oregano.
2. Remove giblets and neck from turkey, then scatter in roasting pan. Discard liver. Pat turkey dry with paper towels. Place carrots, celery and onions in roasting pan. Place turkey, breast side up, on rack, if using. (If you are not using a roasting rack, place turkey directly on vegetables.) Sprinkle 2 tablespoons salt mixture inside body cavity of turkey; place garlic, marjoram, thyme, rosemary and lemon inside cavity. Sprinkle turkey all over with remaining salt mixture.
3. Truss turkey: Cut 4-foot length of kitchen twine. With legs facing away, center twine under legs of turkey. Wrap twine around legs, criss-crossing ends; pull twine tightly to secure legs. Run twine the length of turkey, securing wing tips. Tie ends of twine together over neck skin. Cut off excess twine.
4. Roast turkey 3 to 3-1/2 hours (about 15 minutes per pound) or until juices run clear and instant-read thermometer reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone. Start checking for doneness during last half hour of roasting and cover turkey with loose tent of foil if turkey becomes too brown. If desired, baste turkey occasionally.
5. Place tongs in turkey cavity. Tilt turkey so that any juices in cavity pour into roasting pan. Transfer turkey to cutting board. Cover loosely with foil to keep warm while preparing gravy. (Internal temperature will rise 5° to 10˚F upon standing.) Remove kitchen twine.
6. Remove rack from roasting pan. Pour vegetables, neck, giblets and drippings in roasting pan through colander or strainer set over large bowl. Press on solids to release any liquid. Pour drippings into 4-cup liquid measuring cup. Let stand 1 minute or until fat separates from drippings. Skim off 1/4 cup fat and transfer to 3- to 4-quart saucepan. Add butter to fat in saucepan. Add enough broth to drippings in liquid measuring cup to equal 4 cups.
7. Place roasting pan over 2 burners over medium heat to darken (caramelize) bits in bottom of pan. Add wine and heat to boiling. Boil about 2 minutes or until most liquid evaporates, stirring to loosen browned bits from bottom of pan. Remove pan from heat.
8. Heat fat and butter in saucepan over medium heat until butter melts. Add flour and cook until flour turns golden brown, stirring constantly with whisk. Gradually pour in broth mixture. With rubber spatula, scrape any wine and browned bits in roasting pan into saucepan. Cook until mixture boils and thickens, stirring occasionally. If desired, stir in salt and pepper to taste. Strain gravy through fine-mesh strainer into gravy boat before serving. Makes about 4 cups.
9. Transfer turkey to large platter. If desired, garnish with fresh herbs and lemon wedges. Serve turkey with gravy.
Each serving: about 485 calories, 9 g total fat (5 g saturated), 265 mg cholesterol, 1289 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugars, 79 g protein