Holiday Roasted Turkey With Vegetable Gravy Recipe

ingredients

3 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
3 tablespoons fresh tarragon, chopped
1 tablespoon black pepper, freshly ground
2 teaspoons salt
12 pounds turkey
2 tablespoons vegetable oil
fresh herb sprigs
6 tablespoons butter, melted
6 small onions
4 carrots, peeled, in 4" pieces
4 stalks celery, in 4" pieces
2 parsnip, in 4" pieces
2 tablespoons flour

directions

Heat oven to 425 degrees F.

Mix rosemary, thyme, tarragon, pepper, and salt in a small bowl. Wash turkey and pat dry. If not stuffing bird, place herb sprigs in main cavity and tie legs together to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place on rack in roasting pan and drizzle with butter. Arrange vegetables in pan around the turkey.

Roast turkey for 30 minutes. Remove turkey from oven and loosely cover turkey with aluminum tent. Reduce heat to 350 degrees F, return turkey to oven and continue roasting, basting with pan juices every half hour. When a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F and the juices run clear, turkey is fully cooked. (The total cooking time should be about 3 1/2 hours). Remove from oven, let cool slightly, and transfer to a platter.

Remove vegetables to a pan with slotted spoon. Transfer to a food processor and process until smooth. Place pan with turkey juices over low heat. Add flour and 3 to 4 tbsp of vegetable mixture to pan. Whisk until thickened. Serve remaining vegetable mixture as a side dish.

nutrition data

831 calories, 41 grams fat, 20 grams carbohydrates, 91 grams protein per serving. This recipe is low in carbs.

reviews & comments

map REVIEW:
November 28, 2002

this recipe is so delicious. I have served it for thanksgiving and Christmas and everyone raves about it. I add turnip and rutabaga also to the pan plus 2 cans of vegetable broth. This is the best!

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