Herb-Glazed Roasted Turkey with Upcycled Gravy

Allrecipes - - Recipe Index - ar­magazine.com/herb-glazed-roasted-turkey


HANDS-ON 20 min TO­TAL 4 hr, 15 min SERVES 12 SUB­MIT­TED BY lovesto­cook For Turkey

1 (16-lb.) turkey, thawed

1/4 cup olive oil

1 tsp. salt

1 tsp. ground thyme

1/2 tsp. black pep­per

For Glaze

1/2 bunch fresh pars­ley

1/2 cup honey

1/4 cup but­ter, melted

2 tsp. ground sage

1 tsp. dried basil

For Gravy

6 cups wa­ter

2 to 3 cups onion and cel­ery scraps (skins, ends, and trim­mings, like those you’ll have when prep­ping the veg­gies for Old-Fash­ioned Gi­blet Dress­ing, on pre­vi­ous page) 1 thyme sprig, plus more for gar­nish 10 pep­per­corns

1/4 cup dry white wine

1/4 cup flour

1 tsp. salt

1/2 tsp. black pep­per

Start Turkey

1. Pre­heat oven to 325°F. Re­move neck and gi­blets from turkey, re­serv­ing neck for gravy and gi­blets for Old-Fash­ioned Gi­blet Dress­ing (at left). Rinse turkey and pat thor­oughly dry with pa­per tow­els. Brush with oil in­side and out.

2. Stir to­gether salt, thyme, and pep­per in a small bowl; sprin­kle over turkey in­side and out.

3. Set turkey, breast side up, on a rack in a roast­ing pan. Tuck wings un­der and tie legs to­gether with kitchen twine. Loosely tent with foil. Roast 3 hours.

Mean­while, Make Glaze and

Stock for Gravy

4. Mince enough of the pars­ley to yield 2 Tbsp., re­serv­ing 1 Tbsp. and all pars­ley stems for gravy. Stir to­gether honey, melted but­ter, sage, basil, and 1 Tbsp. minced pars­ley.

5. Put wa­ter, onion and cel­ery scraps, thyme sprig, pep­per­corns, and re­served turkey neck and pars­ley stems in a large saucepan; bring to a boil. Re­duce heat and sim­mer, cov­ered, 1 to 2 hours. Strain solids. Re­serve stock for gravy and Old-Fash­ioned Gi­blet Dress­ing. Fin­ish Turkey and Gravy

6. Trans­fer turkey and rack from roast­ing pan to a large rimmed bak­ing sheet. (Don’t worry if it’s not done yet; it’ll be go­ing back in the oven shortly.) Pour juices into a large mea­sur­ing cup or fat separa­tor. Skim off and re­serve fat. Place roast­ing pan over a burner on medi­umhigh heat. Add wine to pan and cook, stir­ring to scrape up any browned bits, about 1 minute; add to turkey juices.

7. Re­turn turkey and rack to roast­ing pan. Re­move foil and kitchen twine. Re­turn to oven and con­tinue roast­ing 45 to 75 min­utes more, bast­ing with honey mix­ture dur­ing last 15 to 30 min­utes of roast­ing, or un­til an in­stant-read ther­mome­ter in­serted into the thick­est part of thigh reg­is­ters 175°F. Re­move from oven, cover with foil, and let stand 10 to 15 min­utes be­fore slic­ing. Gar­nish serv­ing plat­ter with ad­di­tional thyme sprigs.

8. Mean­while, add enough stock to pan juices-wine mix­ture to equal 3 cups. Stir to­gether flour and ¼ cup re­served turkey fat from drip­pings (or but­ter to equal ¼ cup) in a small saucepan over medium heat. Cook, stir­ring, 1 minute. Add stock-juices mix­ture; cook, stir­ring, un­til thick­ened and bub­bly, 5 to 8 min­utes. Sea­son with salt and pep­per. Stir in re­main­ing 1 Tbsp. pars­ley. PER SERV­ING (6 OZ. MEAT AND ¼ CUP GRAVY): 453 CAL; 21g FAT (7g SAT); 49g PRO; 14g CARB; 0.3g FIBER; 598mg SODIUM; 12g SUG­ARS

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