High-Heat Roast Turkey

recipe

Yield:

12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)

Recipe from

Cooking Light

Nutritional Information

Calories 377
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 3.2 g
Monofat 2 g
Polyfat 2 g
Protein 67.6 g
Carbohydrate 3.4 g
Fiber 0.5 g
Cholesterol 228 mg
Iron 4.7 mg
Sodium 421 mg
Calcium 56 mg

Ingredients

1 (12-pound) fresh turkey
2 cups chopped onion (about 1 medium)
1/2 cup chopped carrot (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups water

Preparation

Preheat oven to 450°.

Remove and discard giblets and neck from turkey. Trim excess fat. Combine onion, carrot, celery, rosemary, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey. Sprinkle turkey with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a roasting rack in a roasting pan; pour 2 cups water into pan.

Bake at 450° for 1 hour and 30 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

Place the roasting pan over two burners on medium heat. Add the drippings and Make-Ahead Gravy, scraping the pan to loosen browned bits. Reduce heat to medium-low; cook until gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).

Note:

Rick Rodgers,

November 2006
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