Herbed Turkey with Roasted Garlic Gravy



With autumn comes the change of leaves, brisk breezes and Herbed Turkey with Roasted Garlic Gravy. We all love the aroma of a turkey roasting in the oven and all the trimmings that go with it. It's been a tradition for generations to have a thanksgiving turkey. But I like a turkey any time of year. Besides, the next best thing to a great turkey recipe, is the leftovers. I can't guarantee that you'll have much of this Herbed Turkey with Roasted Garlic Gravy leftover though. Your family and friends will keep coming back for more.

You can make the garlic-herb rub up to a day ahead and rub it under the skin of your turkey. Refrigerate the turkey. After roasting your turkey, wrap it in foil to keep warm while baking your other dishes.

The recipe calls for use of a food processor for mincing the fresh herbs, but if I like to manually chopped and mince them by hand. They leave a nice fragrance on your hands.

herbs for turkey

For the Garlic-Herb Rub:

1 c. fresh flat-leaf parsley leaves
1/4 c. fresh sage leaves
1/4 c. fresh rosemary leaves
1/4 c. fresh thyme
12 garlic cloves



Turkey:

1 whole garlic head
1 - 15 lb. turkey
Cooking spray
For Roasted Garlic Gravy:

2 - 14 oz. can fat-free, low sodium turkey or chicken broth
1/4 c. flour
  1. Preheat oven to 400° F.
  2. To prepare garlic-herb rub, put all rub ingredients into a food processor and process until finely minced.
  3. Remove papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Prepare your turkey for this Herbed Turkey as you normally would; removing giblets, rinse off, trim fat, etc. Starting at the neck, loosen skin from breast and drumsticks by running your fingers gently under the skin, being careful not to tear the skin. Spread herb mixture under skin and rub over breast and drumsticks. Press skin to secure. Lift wing tips up and over back and tuck under turkey.
  5. Place bird on a broiler pan coated with cooking spray. Bake for 1 hour. Add garlic head to pan and continue to cook until internal temperature reaches 180°. Set garlic head aside. Place turkey on a platter, reserving drippings, let stand for 20 minutes before serving
  6. To make gravy with less fat, place a zip-top baggie inside a 4 cup measure. Pour drippings into baggie and let stand for about 10 minutes or until fat rises to top). Snip off 1 bottom corner of the baggie and drain liquid, stopping before you get to the fat. Reserve 1 tbsp. of fat and discard the rest. Add enough broth to drippings to make 3 cup.
  7. Separate roasted garlic cloves and squeeze out the pulp. Heat reserved fat in a pan over medium heat. Add garlic pulp and flour, cooking until browned, stir constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a foil over high heat, stirring constantly. Remove from heat and serve in your favorite gravy bowl or boat.

For trimming for your Herbed Turkey click here.


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