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Herb-Rubbed Turkey w/ Gravy




Source of Recipe


Internet


List of Ingredients




3 Tbsp dried sage
3 Tbsp dried savory
1 1/2 tsp. black pepper
1 tsp. celery salt
1 tsp. paprika
1 (12 lbs.) turkey
olive oil
salt & pepper
all-purpose flour
chicken broth or water


Recipe



Preheat oven to 325. In blender combine all spices.... cover and blend until coarsely ground- set aside. Rinse turkey & pat dry... Spoon any stuffing into neck and body cavities... Loosen turkey skin from turkey using hands- gently rub turkey with a little olive oil (under the skin) and then "rub" with ground spices (under skin)... fasten neck skin with skewer & tie drumsticks to tail & twist wing tips under back... rub a little more oil over the top of the skin and any remaining spices, if desired...

Place bird breast side up on rack in shallow roasting pan. Cover loosely with foil and roast 2 1/2 hours. Cut string between drumsticks so thighs cook evenly... continue roasting about 1 1/4 hours more, or until meat thermometer registers 180 to 185 and stuffing registers 165... uncover the last 30 minutes of roasting...

cover; let stand for 15 minutes before carving... transfer turkey to platter. pour pan drippings into large measuring cup, scraping browned bits int o cup... skim and reserve fat from drippings... pour 1/4 cup of fat into med. sauce pan discarding remaining fat... stir in flour slowly (no lumps), add enough chicken broth or water to make 2 cups... add all at once to flour mixture in saucepan... cook and stir over med. heat until thick and bubbly... then one more minute. season with salt and pepper and serve gravy with bird... if desired, garnish platter with fall fruits and assorted fresh herbs...