Thyme-Roasted Turkey with Gingersnap Gravy Recipe

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Thyme-Roasted Turkey with Gingersnap Gravy
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Ingredients
16
Count
Nutrition
1226
Calories
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Ingredients:

Directions:

  1. For thyme butter: Mix first 5 ingredients in small bowl to blend. (Thyme butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
  2. For turkey: Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry with paper towels. Discard any pieces of fat from cavities. Sprinkle main cavity of turkey with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons thyme butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. If not stuffing, place 6 thyme sprigs and 1/2 cup onions in main cavity. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons thyme butter over outside of turkey. Cover turkey breast loosely with foil. Scatter 2 1/2 cups onions and reserved turkey parts in pan around turkey. Pour 2 cups broth into pan.
  3. Roast turkey 1 1/2 hours, lifting foil to baste with pan juices every 30 minutes. Add 1 1/2 cups broth to roasting pan. Roast turkey 30 minutes; baste with pan juices. Add 1 cup broth to pan. Remove foil. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting turkey with pan juices every 30 minutes and adding 1/2 cup broth to pan if juices evaporate, about 1 hour longer for unstuffed turkey and 1 hour 30 minutes longer for stuffed. Transfer turkey to platter. Brush turkey with remaining thyme butter. Tent turkey loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Discard neck, gizzard, and heart from roasting pan. Strain turkey pan juices into large measuring cup. Spoon fat from top of pan juices; discard fat.
  4. Meanwhile, prepare gravy: Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until tender, about 5 minutes. Add 1 tablespoon chopped thyme, ginger, and cayenne; stir 1 minute. Add broth; increase heat to high and boil until liquid is reduced to 3 cups, about 12 minutes.
  5. Add turkey pan juices, gingersnap cookies, and any accumulated juices from turkey platter to gravy base in saucepan. Boil until gravy is thick enough to coat spoon, whisking to dissolve gingersnaps, about 2 minutes. Mix in remaining 1 tablespoon chopped thyme. Season gravy to taste with salt and pepper. Serve turkey with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1226.27 Kcal (5134 kJ)
Calories from fat 495.23 Kcal
% Daily Value*
Total Fat 55.03g 85%
Cholesterol 546.59mg 182%
Sodium 1520.56mg 63%
Potassium 1980.24mg 42%
Total Carbs 21.92g 7%
Sugars 9.06g 36%
Dietary Fiber 3.58g 14%
Protein 164.81g 330%
Vitamin C 11.7mg 20%
Vitamin A 0.1mg 3%
Iron 8.6mg 48%
Calcium 131.9mg 13%
Amount Per 100 g
Calories 112.4 Kcal (471 kJ)
Calories from fat 45.39 Kcal
% Daily Value*
Total Fat 5.04g 85%
Cholesterol 50.1mg 182%
Sodium 139.37mg 63%
Potassium 181.5mg 42%
Total Carbs 2.01g 7%
Sugars 0.83g 36%
Dietary Fiber 0.33g 14%
Protein 15.11g 330%
Vitamin C 1.1mg 20%
Iron 0.8mg 48%
Calcium 12.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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