Herb Roasted Turkey with Cranberry Gravy

  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 12

Ingredients

Herb RoastedTurkey

  • 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

Cranberry Gravy

  • 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)

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
250mg
84%
Sodium
1040mg
43%
Potassium
650mg
19%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
20g
Protein
70g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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