(from Prevention)

Butterflied Turkey with Herb Gravy

No Thanksgiving table is complete without an herb-roasted turkey. This recipe calls for garlic, fresh thyme, parsley, sage, and reduced-sodium chicken broth, which add flavor and depth. Just be sure to remove the skin from the turkey to cut back on fat and cholesterol.

Herb Gravy Recipe


1 14 lb turkey (giblets removed), split and flattened10 cloves garlic, lightly crushed

12 sprigs fresh thyme or 1 tsp dried

1/4 C extra virgin olive oil

6 C turkey or chicken stock or reduced-sodium chicken broth

6 tbsp. butter

4 tbsp. freshly chopped parsley

1 tbsp. freshly chopped sage

1/3 C cornstarch (optional)


  1. Heat oven to 450°F. Put turkey in roasting pan. Tuck garlic and thyme under bird and in nooks of wings and legs. Rub with oil and salt.
  2. Roast. Baste with pan juices after 20 minutes. Begin to check temperature 15 minutes later. The turkey is done when thigh meat measures 165°F. Remove from pan and set aside.
  3. Spoon off excess fat. Add stock and cook on high, scraping brown bits from bottom of pan, until reduced to about 4 cups, 5 to 10 minutes. Simmer 5 minutes. Add salt and pepper as desired. Strain into saucepan.
  4. Stir in butter, parsley, and sage over medium heat. Mix cornstarch, if using, with 1/4 cup cold water. Add, stirring, until thick.