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Herb and Mustard Turkey with Green Onion Gravy Recipe

Herb and Mustard Turkey with Green Onion Gravy Recipe

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Herb and Mustard Turkey with Green Onion Gravy

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Ingredients

Count

Nutrition

1140

Calories

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Ingredients:

Serving

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup finely chopped green onion tops
1/3 cup finely chopped fresh italian parsley
2 tbsp chopped fresh thyme
1 1/2 tbsp chopped fresh sage
1 tbsp dijon mustard
1 1/2 tsp salt
1 1/4 tsp coarsely ground black pepper
1 14- to 16-lb turkey, rinsed , patted dry inside and out; neck , heart , and gizzard reserved for shortcut turkey stock
10 fresh italian parsley sprigs
6 fresh sage sprigs
6 fresh thyme sprigs
2 tbsp olive oil
2 cups shortcut turkey stock or water
2 cups (or more) shortcut turkey stock
2 tbsp water
4 tsp cornstarch
3 green onions, white parts
1/2 cup heavy whipping cream
1 tbsp chopped fresh italian parsley
1 tbsp chopped fresh sage
1 tsp chopped fresh thyme

Directions:

For herb and mustard butter: Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
For turkey: Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb-mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
For gravy: Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth.
Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of green onions. Sauté until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock, and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1140.06 Kcal (4773 kJ)
Calories from fat	500.39 Kcal
		% Daily Value*
Total Fat	55.6g	86%
Cholesterol	548.87mg	183%
Sodium	1184.83mg	49%
Potassium	1674.7mg	36%
Total Carbs	2.41g	1%
Sugars	0.36g	1%
Dietary Fiber	0.63g	3%
Protein	160.17g	320%
Vitamin C	6.4mg	11%
Vitamin A	0.1mg	3%
Iron	7.8mg	43%
Calcium	106.7mg	11%

Amount Per 100 g
Calories	150.02 Kcal (628 kJ)
Calories from fat	65.85 Kcal
		% Daily Value*
Total Fat	7.32g	86%
Cholesterol	72.22mg	183%
Sodium	155.91mg	49%
Potassium	220.37mg	36%
Total Carbs	0.32g	1%
Sugars	0.05g	1%
Dietary Fiber	0.08g	3%
Protein	21.08g	320%
Vitamin C	0.8mg	11%
Iron	1mg	43%
Calcium	14mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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