2002 Herb-Rubbed Turkey with Roasted Garlic Gravy

By boandozzy

One serving (3 ounces cooked turkey, skin removed, with 1/4 cup gravy) equals 190 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 542 mg sodium, 6 g carbohydrate, 1 g fiber, 26 g protein.

Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Herb-Rubbed Turkey in Light&Tasty October/November 2001, p48

Ingredients

• ROASTED GARLIC GRAVY:
• 1 turkey (10 to 12 pounds)
• 1 tablespoon each salt, dried thyme and marjoram
• 2 teaspoons dried rosemary, crushed
• 1-1/2 teaspoons rubbed sage
• 3/4 teaspoon celery seed, crushed
• 3/4 teaspoon pepper
• 2 medium carrots, cut into pieces
• 1 medium onion, cut into wedges
• 1 celery rib with leaves, cut into pieces
• 2 whole garlic bulbs
• 3 teaspoons olive oil, divided
• 2 celery ribs, cut into pieces
• 1 medium onion, cut into wedges
• 1 medium carrot, cut into pieces
• 6-1/4 cups water, divided
• 10 black peppercorns
• 2 whole cloves
• 3 sprigs fresh parsley
• 2 Bay Leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Pepper to taste

Details

Servings 12
Preparation time 45mins
Cooking time 225mins
Adapted from tasteofhome.com

Preparation

Step 1

Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.

Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.

To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables.

When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy. Yield: 12 servings plus leftovers.