Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy is a gluten free, dairy free, and whole 30 recipe with 12 servings. This main course has 503 calories, 71g of protein, and 20g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up pepper, thyme sprigs, marjoram sprigs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Make-Ahead Turkey Gravy, Make-Ahead Turkey Gravy, and Make-Ahead Turkey and Gravy.
Remove and discard giblets and neck from turkey. Trim excess fat.
Combine chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, chopped sage sprigs, marjoram, parsley, and rosemary in a small bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey.
Brush turkey with canola oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil.
Place turkey, breast side up, on a roasting rack in a roasting pan.
Pour 2 cups water into pan.
Bake at 325 for 1 1/2 hours; remove foil, and baste turkey with pan juices.
Add 1 cup water to pan, if needed.
Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165, basting every 30 minutes.
Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner.
Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
Place the roasting pan over two burners on medium heat.
Add the turkey drippings, the Make-Ahead Gravy, and 2 teaspoons chopped fresh sage, scraping the pan to loosen browned bits. Reduce heat, and cook until the gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).
Wine note: A wine for your Thanksgiving turkey must be one that will stand up tall to the flavors of the fixings, from the savory meatiness of the gravy to the piquancy of the cranberry sauce to the sweetness of the sweet potatoes and the earthy, richness of the stuffing. A generous, mouth-filling, soft-textured red is a great bet. Here's a terrific one that's powerful but plush: Robert Keenan Merlot from the Napa Valley. The 2003 is $ -Karen MacNeil