Roast Turkey with Fresh Herbs and Pan Juice "Gravy"
by Anonymous
Why some badges are missing
- Not vegan: turkey
- Not vegetarian: turkey
- Not gluten-free: plus 1 cup for "gravy" (or lower sodium chicken broth) → try gluten-free stock cube
- Not low-FODMAP: plus 1 cup for "gravy" (or lower sodium chicken broth) → try low-FODMAP stock (onion- and garlic-free)
- Not low-histamine: orange(s)
- Not low-GI / diabetic-friendly: the recipe title (Roast Turkey with Fresh Herbs and Pan Juice "Gravy")
- Not kidney-friendly: turkey
Based on listed ingredients — always check labels for allergies.
About this recipe
A golden-roasted turkey seasoned with fresh herbs, citrus and apple, served with a light pan gravy made from natural cooking juices. The meat is tender and aromatic, perfect for Christmas dinner or…
Prep
—
Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
12 pounds turkey
0.5 teaspoon salt
divided
0.5 teaspoon peppercorns — black
freshly ground — divided
1 small orange(s)
halved
1 small apple(s) — cooking
(optional) — halved
1 small onion(s)
(optional) — halved
kitchen string
to truss turkey
1 tablespoon parsley — fresh
hopped
1 tablespoon thyme leaves
hopped
3 tablespoon oil — olive, extra-virgin
3 tablespoon wine — dry white
plus 1 cup for "gravy" (or lower sodium chicken broth)
2 cup (s) broth — chicken, less sodium
Instructions
Step by step
- 1
To make the Roast Turkey
- 2
1
- 3
Position rack in the lower third of oven and heat oven to 450ºF.
- 4
2
- 5
Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple, and/or onion halves into cavity of bird. Tuck wings under and tie legs together with kitchen twine. Place turkey on a rack in a roasting pan.
- 6
3
- 7
Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley, and thyme in a small bowl. Slide your hand under skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of the oil. Spread herb mixture over breast and press skin back down on top.
- 8
4
- 9
Transfer turkey to oven and roast for . Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350ºF and roast for more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
- 10
5
- 11
Continue to roast, basting every with accumulated pan juices, until a meat thermometer reads 165ºF when inserted into the thickest part of the thigh, 1 1/2 to 2 hours more. Remove turkey from oven, cover loosely with foil, and allow bird to rest for before carving. Remove and discard orange halves, carve bird, and serve.
- 12
To make the Pan Juice 'Gravy"
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6
- 14
After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add 1 cup of wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add 2 cups of broth, bring to a simmer, and cook until reduced by half, about .
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7
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Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.
- 17
Makes 8 (6-ounce) servings of turkey, with leftovers and 8 (1/4-cup) servings of "gravy".
- 18
TIP: Easy turkey carving: A sharp knife is the key to easy carving and smooth cuts that won’t shred the meat. After the turkey has rested, remove the turkey legs and set aside. Then, just above the wing, make a long, deep horizontal cut. Finally, slice down vertically from the top of the breast to the initial cut. Easy and beautiful!
- 19
Source:
- 20
The South Beach Diet Parties & Holidays Cookbook
- 21
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Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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