Herb-Roasted Turkey with Gravy
Herb-Roasted Turkey with Gravy might be just the main course you are searching for. One serving contains 773 calories, 106g of protein, and 35g of fat. This recipe serves 10. Head to the store and pick up onion, oregano, thyme, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 4 hours and 10 minutes.
Place a rack in a large roasting pan.
Remove excess skin and fat from turkey.
Remove and discard neck and giblets. Rinse turkey under cold water and pat dry. Season inside of cavity with salt and pepper.
Place onion and lemon inside cavity. Tie legs together and tuck wings under.
Melt butter with oil in a small pan over medium high heat. Stir in thyme, oregano and tarragon.
Place turkey on rack in roasting pan.
Brush with herb mixture. Use your hands to spread and rub mixture into and under skin.
Pour 1 cup water into bottom of pan. Reduce oven temperature to 325F; roast turkey until a meat thermometer inserted into thickest part of thigh reads 170F, about 4 hours. Baste every 20 to 30 minutes with juices from bottom of pan.
Remove turkey from oven, place on a cutting board and cover loosely with foil; let rest for 20 to 30 minutes.
Pour pan juices into a gravy separator or bowl. Skim fat that rises to top, reserving 1/4 cup fat and skimmed pan juices separately.
Pour reserved fat into roasting pan, set pan on stove over two burners and turn heat to medium-high.
Sprinkle flour over fat and cook, stirring, for 2 minutes.
Mixture will be dry and lumpy.
Pour in broth and whisk to blend. Strain.
Pour pan juices into gravy. Bring to a boil and whisk vigorously until thickened and smooth. Season with salt and pepper
Carve turkey and serve gravy on side.