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Herb Roasted Turkey with Cranberry Gravy

Name: Herb Roasted Turkey with Cranberry Gravy
Prep time: 20 min
Total time: 2 h 45 min
Yield: 12
Ingredients: 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)

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Herb Roasted Turkey with Cranberry Gravy

Prep 20 min
Total 2 hr 45 min
Servings 12

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Enjoy this herb roasted turkey basted with Progresso® chicken broth for your holiday dinner. Cranberry-sage gravy provides a special, tasty new twist your guests will love.

By Betty Crocker Kitchens

Updated Sep 6, 2012

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)

Make With

Progresso Broth

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

630 Calories, 25g Total Fat, 70g Protein, 29g Total Carbohydrate, 20g Sugars

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;