Herb Roasted Turkey with Cranberry Gravy

 

1

(12 to 14 lb) whole turkey, thawed if frozen

3

tablespoons extra-virgin olive oil

1

teaspoon salt

1/2

teaspoon freshly ground black pepper

3

sprigs fresh rosemary

2

sprigs fresh thyme

2

sprigs fresh sage

2

sprigs fresh oregano

1

lemon, halved

2

carrots, halved

4

celery stalks, halved

1

carton (32 oz) Progresso® chicken broth (4 cups)

4

cups water

2

cups sweetened dried cranberries

1

cup water

1/4

cup sugar

2

teaspoons chopped fresh sage leaves

3/4

cup all-purpose flour

3/4

cup butter

1

carton (32 oz) Progresso® chicken broth (4 cups)

• 1 Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
• 2 Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
• 3 Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
• 4 While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.