Salted Roast Turkey with Herbs and Shallot-Dijon Gravy Recipe

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Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
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  1. For herbed salt: Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
  2. For turkey: Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
  3. Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
  4. Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
  5. For gravy: Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
  6. Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
  7. Serve turkey with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1397.29 Kcal (5850 kJ)
Calories from fat 547.39 Kcal
% Daily Value*
Total Fat 60.82g 94%
Cholesterol 668.49mg 223%
Sodium 3417.62mg 142%
Potassium 2161.52mg 46%
Total Carbs 11.48g 4%
Sugars 2.2g 9%
Dietary Fiber 1.71g 7%
Protein 201.3g 403%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 2%
Iron 10mg 55%
Calcium 134.4mg 13%
Amount Per 100 g
Calories 140.84 Kcal (590 kJ)
Calories from fat 55.17 Kcal
% Daily Value*
Total Fat 6.13g 94%
Cholesterol 67.38mg 223%
Sodium 344.47mg 142%
Potassium 217.86mg 46%
Total Carbs 1.16g 4%
Sugars 0.22g 9%
Dietary Fiber 0.17g 7%
Protein 20.29g 403%
Vitamin C 0.4mg 6%
Iron 1mg 55%
Calcium 13.5mg 13%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.7
  • 35

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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