Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy

Name: Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper, divided; 1 Tbsp canola oil; 2 teaspoons chopped fresh sage; 710 milliliters Make-Ahead Gravy; 6 marjoram sprigs, coarsely chopped; 473 milliliters chopped onion (about 1 medium); 6 parsley sprigs, coarsely chopped; 4 rosemary sprigs, coarsely chopped; 6 sage sprigs, coarsely chopped; 1 teaspoon salt, divided; 6 thyme sprigs, coarsely chopped; 5 kilograms fresh or frozen turkey, thawed; 473 milliliters water

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.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Remove and discard giblets and neck from turkey. Trim excess fat.

Ingredients you will need

Whole Turkey

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.

Ingredients you will need

Marjoram

Rosemary

Parsley

Pepper

Whole Turkey

Onion

Thyme

Sage

Salt

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Kitchen Twine

Bowl

Brush turkey with canola oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil.

Ingredients you will need

Canola Oil

Pepper

Whole Turkey

Salt

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Aluminum Foil

Place turkey, breast side up, on a roasting rack in a roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Pour 2 cups water into pan.

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Water

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Frying Pan

Bake at 325 for 1 1/2 hours; remove foil, and baste turkey with pan juices.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Add 1 cup water to pan, if needed.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165, basting every 30 minutes.

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Kitchen Thermometer

Oven

Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.

Ingredients you will need

Whole Turkey

Onion

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Oven

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner.

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Frying Pan

Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

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Bowl

Place the roasting pan over two burners on medium heat.

Equipment you will use

Roasting Pan

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).

Ingredients you will need

Fresh Sage

Whole Turkey

Gravy

Equipment you will use

Frying Pan

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

Ingredients you will need

Cranberry Sauce