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Prep Time:1 hr 15 minsAdditional Time:6 hrs 45 minsTotal Time:8 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:6 hrs 45 minsTotal Time:8 hrsServings:8Yield:8 servings
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:6 hrs 45 mins
Additional Time:
6 hrs 45 mins
Total Time:8 hrs
Total Time:
8 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTurkey6tablespoonsunsalted butter, softened6clovesgarlic, minced1shallot, minced1 ½tablespoonschopped fresh rosemary plus 5 sprigs, divided1 ½tablespoonswhole-grain mustard1 ½teaspoonsgrated lemon zest1teaspoonsalt1(12 pound)turkey1smallonion, quartered1lemon, halved1stalkcelery, cut into 4 pieces1carrot, cut into 4 pieces5sprigsfresh sage5sprigsfresh thymeGravy1/4 cup pan drippings from turkey1shallot, minced2clovesgarlic, minced¼cupall-purpose flour½cupdry white wine3cupslow-sodium chicken broth1tablespoonchopped fresh sage1tablespoonchopped fresh thyme½teaspoonsalt¼cupheavy cream1teaspooncoarsely ground black pepper
Cook Mode(Keep screen awake)
Ingredients
Turkey
6tablespoonsunsalted butter, softened
6clovesgarlic, minced
1shallot, minced
1 ½tablespoonschopped fresh rosemary plus 5 sprigs, divided
1 ½tablespoonswhole-grain mustard
1 ½teaspoonsgrated lemon zest
1teaspoonsalt
1(12 pound)turkey
1smallonion, quartered
1lemon, halved
1stalkcelery, cut into 4 pieces
1carrot, cut into 4 pieces
5sprigsfresh sage
5sprigsfresh thyme
Gravy
1/4 cup pan drippings from turkey
2clovesgarlic, minced
¼cupall-purpose flour
½cupdry white wine
3cupslow-sodium chicken broth
1tablespoonchopped fresh sage
1tablespoonchopped fresh thyme
½teaspoonsalt
¼cupheavy cream
1teaspooncoarsely ground black pepper
DirectionsTo prepare turkey: Combine butter, 6 minced garlic cloves, shallot, chopped rosemary, mustard, lemon zest, and 1 tsp. salt in a small bowl.Remove giblets and neck from turkey; reserve for another use or discard. Pat the outside and cavity of the turkey very dry with paper towels. Place on a large rimmed baking sheet.Starting at the neck cavity, insert two fingers between skin and meat, gently loosening the skin along the breast. Push gently until most of the skin is loosened. Repeat on the other side with the thighs and drumsticks. Rub the butter mixture under the loosened skin, massaging it into the breast and legs. Refrigerate the turkey, uncovered, for 4 hours.Remove the turkey from the refrigerator and let stand at room temperature for 1 hour.Preheat oven to 450 degrees F.Place the turkey, breast-side up, on the rack of a large roasting pan. Stuff the cavity with onion, lemon, celery, carrot, rosemary sprigs, sage sprigs, and thyme sprigs. Lift the wing tips up and over the back; tuck under the turkey. Secure the legs with kitchen string.Roast the turkey, uncovered, for 30 minutes. Reduce oven temperature to 350 degrees F. Cover the turkey loosely with Reynolds Wrap foil and roast until a thermometer inserted into the thickest part of the breast and innermost part of the thigh reaches 165 degrees F, 1 3/4 to 2 hours (see Tips). Carefully transfer the turkey to a carving board. Reserve 1/4 cup of the pan drippings for making the gravy (discard the remainder). Let the turkey stand for 30 to 45 minutes before carving.Meanwhile, to prepare gravy: Heat the drippings in a large skillet over medium-high heat. Add shallot and garlic; cook, stirring, until tender, about 3 minutes. Whisk in flour and cook until it turns golden and the mixture begins to look like a brown, crumbly paste (almost like crumbled cooked sausage), 1 to 2 minutes. Whisk in wine; cook until almost evaporated, about 1 minute. Whisk in broth, sage, thyme, and salt; cook, whisking occasionally, until thickened, 10 to 14 minutes.Strain the gravy through a sieve into a medium bowl. Discard the solids. Wipe the pan clean and return the gravy to it. Add cream and peppercorns; cook over low heat until heated through, 2 to 3 minutes.Carve the turkey and serve with the gravy.TipsTips: If the turkey is browning unevenly, rotate it halfway through cooking.When roasting a turkey, the only reliable way to check for doneness is to use an instant-read thermometer in both the breast and the thigh. Instant-read thermometers are available at kitchenware stores, online, and often in supermarkets at the meat counter for as little as $10–a worthwhile investment.Equipment: Roasting pan with rack, kitchen stringOriginally appeared: Diabetic Living Magazine, Winter 2020
Directions
To prepare turkey: Combine butter, 6 minced garlic cloves, shallot, chopped rosemary, mustard, lemon zest, and 1 tsp. salt in a small bowl.Remove giblets and neck from turkey; reserve for another use or discard. Pat the outside and cavity of the turkey very dry with paper towels. Place on a large rimmed baking sheet.Starting at the neck cavity, insert two fingers between skin and meat, gently loosening the skin along the breast. Push gently until most of the skin is loosened. Repeat on the other side with the thighs and drumsticks. Rub the butter mixture under the loosened skin, massaging it into the breast and legs. Refrigerate the turkey, uncovered, for 4 hours.Remove the turkey from the refrigerator and let stand at room temperature for 1 hour.Preheat oven to 450 degrees F.Place the turkey, breast-side up, on the rack of a large roasting pan. Stuff the cavity with onion, lemon, celery, carrot, rosemary sprigs, sage sprigs, and thyme sprigs. Lift the wing tips up and over the back; tuck under the turkey. Secure the legs with kitchen string.Roast the turkey, uncovered, for 30 minutes. Reduce oven temperature to 350 degrees F. Cover the turkey loosely with Reynolds Wrap foil and roast until a thermometer inserted into the thickest part of the breast and innermost part of the thigh reaches 165 degrees F, 1 3/4 to 2 hours (see Tips). Carefully transfer the turkey to a carving board. Reserve 1/4 cup of the pan drippings for making the gravy (discard the remainder). Let the turkey stand for 30 to 45 minutes before carving.Meanwhile, to prepare gravy: Heat the drippings in a large skillet over medium-high heat. Add shallot and garlic; cook, stirring, until tender, about 3 minutes. Whisk in flour and cook until it turns golden and the mixture begins to look like a brown, crumbly paste (almost like crumbled cooked sausage), 1 to 2 minutes. Whisk in wine; cook until almost evaporated, about 1 minute. Whisk in broth, sage, thyme, and salt; cook, whisking occasionally, until thickened, 10 to 14 minutes.Strain the gravy through a sieve into a medium bowl. Discard the solids. Wipe the pan clean and return the gravy to it. Add cream and peppercorns; cook over low heat until heated through, 2 to 3 minutes.Carve the turkey and serve with the gravy.TipsTips: If the turkey is browning unevenly, rotate it halfway through cooking.When roasting a turkey, the only reliable way to check for doneness is to use an instant-read thermometer in both the breast and the thigh. Instant-read thermometers are available at kitchenware stores, online, and often in supermarkets at the meat counter for as little as $10–a worthwhile investment.Equipment: Roasting pan with rack, kitchen string
To prepare turkey: Combine butter, 6 minced garlic cloves, shallot, chopped rosemary, mustard, lemon zest, and 1 tsp. salt in a small bowl.
Remove giblets and neck from turkey; reserve for another use or discard. Pat the outside and cavity of the turkey very dry with paper towels. Place on a large rimmed baking sheet.
Starting at the neck cavity, insert two fingers between skin and meat, gently loosening the skin along the breast. Push gently until most of the skin is loosened. Repeat on the other side with the thighs and drumsticks. Rub the butter mixture under the loosened skin, massaging it into the breast and legs. Refrigerate the turkey, uncovered, for 4 hours.
Remove the turkey from the refrigerator and let stand at room temperature for 1 hour.
Preheat oven to 450 degrees F.
Place the turkey, breast-side up, on the rack of a large roasting pan. Stuff the cavity with onion, lemon, celery, carrot, rosemary sprigs, sage sprigs, and thyme sprigs. Lift the wing tips up and over the back; tuck under the turkey. Secure the legs with kitchen string.
Roast the turkey, uncovered, for 30 minutes. Reduce oven temperature to 350 degrees F. Cover the turkey loosely with Reynolds Wrap foil and roast until a thermometer inserted into the thickest part of the breast and innermost part of the thigh reaches 165 degrees F, 1 3/4 to 2 hours (see Tips). Carefully transfer the turkey to a carving board. Reserve 1/4 cup of the pan drippings for making the gravy (discard the remainder). Let the turkey stand for 30 to 45 minutes before carving.
Meanwhile, to prepare gravy: Heat the drippings in a large skillet over medium-high heat. Add shallot and garlic; cook, stirring, until tender, about 3 minutes. Whisk in flour and cook until it turns golden and the mixture begins to look like a brown, crumbly paste (almost like crumbled cooked sausage), 1 to 2 minutes. Whisk in wine; cook until almost evaporated, about 1 minute. Whisk in broth, sage, thyme, and salt; cook, whisking occasionally, until thickened, 10 to 14 minutes.
Strain the gravy through a sieve into a medium bowl. Discard the solids. Wipe the pan clean and return the gravy to it. Add cream and peppercorns; cook over low heat until heated through, 2 to 3 minutes.
Carve the turkey and serve with the gravy.
Tips
Tips: If the turkey is browning unevenly, rotate it halfway through cooking.
When roasting a turkey, the only reliable way to check for doneness is to use an instant-read thermometer in both the breast and the thigh. Instant-read thermometers are available at kitchenware stores, online, and often in supermarkets at the meat counter for as little as $10–a worthwhile investment.
Equipment: Roasting pan with rack, kitchen string
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)184Calories7gFat2gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
