Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rick Rodgers
Recipe by Cooking Light November 2006

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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).

Nutrition Facts

377 calories; calories from fat 20%; fat 8.4g; saturated fat 3.2g; mono fat 2g; poly fat 2g; protein 67.6g; carbohydrates 3.4g; fiber 0.5g; cholesterol 228mg; iron 4.7mg; sodium 421mg; calcium 56mg.
Advertisement