Roast Turkey and Pan Gravy Recipe

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Roast Turkey and Pan Gravy
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Ingredients
17
Count
Nutrition
987
Calories
Total time
345
Minutes
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Ingredients:

Directions:

  1. Pre-heat the oven to 375°.
  2. Rinse turkey well with cold water and pat dry with paper towel.
  3. Sprinkle salt and pepper inside the turkey.
  4. Lift the skin on the breast and use your hand to gently separate the skin from flesh.
  5. Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.
  6. Mix chopped vegetables and remaining herbs.
  7. Fill turkey cavity with most of mixture, reserving several handfuls.
  8. If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird.
  9. Rub all over with olive oil, and season.
  10. Place remaining vegetables in bottom of greased, large roasting pan.
  11. Place turkey, breast side up, on top of vegetables in pan.
  12. Roast for one hour at 375 degrees.
  13. Remove turkey from oven and reduce heat to 325 degrees.
  14. Using oven mitts or large meat forks, turn turkey over so that it is breast side down.
  15. Return to the oven and roast for 30 more minutes, or until the skin turns golden brown.
  16. Remove turkey from oven and cover loosely with foil.
  17. Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees.
  18. Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.
  19. Place the roasting pan with turkey juices on 2 burners over medium heat.
  20. Mix broth and 1 cup of water and add to pan juices.
  21. Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes.
  22. Strain into a saucepan and let sit for 5 minutes.
  23. Skim off fat that rises to the top.
  24. Place saucepan over medium-high heat.
  25. Add any accumulated juices from the turkey platter.
  26. To make gravy: Mix cornstarch with remaining 1/4 cup water and stir into the pan juices.
  27. Bring to a boil; lower heat and simmer until gravy becomes slightly thickened.
  28. Remove from heat; add butter and season to taste with salt and freshly ground pepper.
  29. Serve with turkey and stuffing.
  30. Makes about 5 cups of gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 987.25 Kcal (4133 kJ)
Calories from fat 394.59 Kcal
% Daily Value*
Total Fat 43.84g 67%
Cholesterol 447.82mg 149%
Sodium 956.3mg 40%
Potassium 1564.01mg 33%
Total Carbs 10.05g 3%
Sugars 3.01g 12%
Dietary Fiber 1.76g 7%
Protein 139.12g 278%
Vitamin C 6.4mg 11%
Vitamin A 0.3mg 8%
Iron 7.1mg 39%
Calcium 98.7mg 10%
Amount Per 100 g
Calories 135.03 Kcal (565 kJ)
Calories from fat 53.97 Kcal
% Daily Value*
Total Fat 6g 67%
Cholesterol 61.25mg 149%
Sodium 130.8mg 40%
Potassium 213.92mg 33%
Total Carbs 1.37g 3%
Sugars 0.41g 12%
Dietary Fiber 0.24g 7%
Protein 19.03g 278%
Vitamin C 0.9mg 11%
Iron 1mg 39%
Calcium 13.5mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium

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