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)
- 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.
- 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.
- 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.
- Stir in butter, parsley, and sage over medium heat. Mix cornstarch, if using, with 1/4 cup cold water. Add, stirring, until thick.