Roast Turkey With Pan Gravy
By á-170456
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
Details
Servings 10
Preparation
Step 1
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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