Roast Turkey With Pan Gravy

Roast Turkey With Pan Gravy
Roast Turkey With Pan Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    turkey - (12 to 14 lbs) trimmed of fat, giblets removed

  • 1 1/2

    cups kosher salt

  • 6

    packets sugar substitute

  • 1

    carrot roughly chopped

  • 1

    celery rib roughly chopped

  • 1

    medium onion roughly chopped

  • 4

    tablespoons unsalted butter melted

  • 1

    tablespoon ThickenThin Not/Starch

  • 1

    can reduced sodium chicken broth plus

  • 1/4

    cup water

Directions

Submerge turkey breast-down in a tub containing 1 1/2 gallons water mixed with 1 1/2 cups coarse (kosher) salt and 6 packets sugar substitute. Refrigerate 6 hours. Discard brine and pat turkey dry. Heat oven to 400 degrees. Place half of the vegetables in turkey cavity; scatter remaining vegetables on bottom of a roasting pan. Tie legs together with cotton twine. Arrange bird breast-down on rack in pan. Pour 1 cup water into pan. Roast turkey 45 minutes. Baste turkey with pan juices. Lower oven temperature to 375 degrees; roast for 1 1/2 hours more, basting every 30 minutes, (add an extra 1/2 cup water to pan if necessary). Carefully turn turkey over with oven mitts, so it is breast-side up. Brush breast with butter. Roast an additional 30 minutes. Turkey is done when an instant-read thermometer inserted into the inner thigh reads 175 degrees. Transfer turkey to a large carving board with a trench to catch juices. Remove all vegetables and discard. Cover loosely with foil. Let rest for 20 to 30 minutes before carving. While turkey is resting; prepare gravy: Pour excess fat from roasting pan. Place pan on two stove burners on medium. Stir in ThickenThin Not/Starch, until dissolved. Pour in chicken broth and water; bring to a boil, scraping up brown bits on bottom of pan with a wooden spoon. Cook 2 to 3 minutes until mixture thickens. This recipe yields 10 servings. Protein: 84 grams Fat: 22.5 grams Calories: 562

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