WLS Thanksgiving Herb Roasted Turkey with Natural Gravy

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Herb Roasted Turkey with Natural Gravy

(makes 12 servings with leftovers)

1 14-pound (6.34 kg) turkey, with giblets

2 tablespoons (30 ml) chopped fresh parsley

2 tablespoons (30 ml) chopped fresh thyme or 2 teaspoons (10 ml)

crushed dried

1 tablespoon (15 ml) chopped fresh rosemary or 1 teaspoon (5 ml)

crushed dried

1 garlic clove, minced

1 teaspoon (5 ml) olive oil

salt (optional) and freshly ground pepper

2 onions, peeled and cut into quarters

2 carrots, peeled and sliced

2 celery ribs with leaves, coarsely chopped

3 cups fat-free low-sodium canned chicken broth

3 sprigs fresh parsley

1 small bay leaf

1/4 cup dry white wine, for basting

2 tablespoons dry red wine or dry sherry

Preheat oven to 325° (165° C). Position the oven rack in the bottom

of the oven. Set a wire rack in a large roasting pan.

Remove the giblets and neck from the turkey cavity, discarding the

liver. Remove and discard any fat from the turkey. Rinse the turkey

well with cold water inside and out. Pat dry with paper towels.

Rinse turkey giblets and neck, discarding the neck skin. Remove and

discard any visible fat from the giblets and neck.

Place 1 of the quartered onions in the cavity. Tie the legs together

and tuck the wings akimbo (behind the back). In a small bowl,

combine chopped parsley, thyme, rosemary, garlic, and olive oil.

Using your fingers, rub the herb mixture over the turkey, covering

the breast area, legs, thighs, and wings.

Place the turkey, breast side up, in the prepared roasting pan.

Roast for 15 minutes, then tent the turkey with a loose sheet of

heavy-duty aluminum foil. Roast for 2 hours.

Meanwhile, place turkey neck, giblets, remaining quartered onion,

carrot, celery, broth, parsley sprigs, and bay leaf in a large

saucepan. Bring to a boil. Reduce heat and simmer, partially

covered, for 30 minutes. Discard the parsley and bay leaf. Strain

the giblet stock and vegetables through a fine sieve, forcing as

much of the vegetables as possible into the strained stock. (You

should get about 2 1/2 cups.) Chill strained stock until ready to

use.

Remove the foil from the turkey after 2 hours, cut the strings

connecting the turkey legs (to help the thighs cook), and continue

roasting, basting from time to time with the dry white wine. Turkey

is done when an instant-reading meat thermometer inserted into the

thickest part of the thigh registers 180°F (82°C), about 45 minutes

to 1 1/4 hours longer. Transfer turkey to a large platter and

loosely cover with aluminum foil. Let rest for 20 to 30 minutes

before carving.

Meanwhile, pour the drippings from the roasting pan through a fine

sieve into a small freezer-proof bowl. Place the bowl in the freezer

for 20 minutes to solidify the fat. Stir the red wine and 2

tablespoons of the reserved giblet stock into the roasting pan and

cook on top of the stove over medium-high heat, scraping up any

browned bits. Transfer the mixture to a medium saucepan. Skim off

all fat which has formed at the top of the pan drippings. Add the de-

fatted drippings to the saucepan along with the remaining reserved

giblet stock. Bring to a boil, reduce heat, and simmer for 10

minutes, until the gravy mixture has thickened slightly. Taste,

adding salt (if using) and pepper to taste. Transfer gravy to a

gravy boat.

Carve the turkey, discarding the skin. Arrange the slices on a

serving platter and pass the Natural Gravy separately.

Per 4-ounce (115 g) turkey + 2 tablespoons (30 ml) gravy serving:

198 calories (27% calories from fat), 34 g protein, 6 g total fat

(1.9 g saturated fat), 1 g carbohydrate, trace dietary fiber, 86 mg

cholesterol, 89 mg sodium

Exchanges: 4 lean meat