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Herb Roasted Turkey with Pan Gravy




Source of Recipe


quickandsimple






List of Ingredients



• one 14-lb fresh or frozen turkey (thawed, if frozen)
  
• 1 medium onion, chopped
  
• 2 celery stalks, chopped
  
• 1 pkg poultry herb blend (fresh rosemary, thyme, and sage)
  
• 1/2 bunch fresh parsley
  
• 1 tsp salt, plus extra to taste
  
• 1 tsp coarsely ground black pepper, plus extra to taste
  
• 1/2 tsp dried thyme
  
• 1/4 cup flour
  
• two 14-oz cans chicken broth
  






Instructions



1. Preheat oven to 325. Remove package of giblets from turkey and discard, or use to flavor gravy, if you like. rinse turkey inside and out with cold water; drain and pat dry.
   
2. Place onion, celery and fresh herbs inside turkey cavity. Fasten neck skin to back with skewer. With turkey breast side up, lift wings up toward neck, then fold wing tips under back of turkey so they stay in place. Tie lies together with string.
   
3. Place turkey, breast side up, on a small rack in a large roasting pand and rub all over with salt, pepper and thyme. Tent loosely with foil. Roast about 3 hours and 45 minutes; start checking for doneness during last hour of roasting.
   
4. To brown turkey, remove foil during last 1 hour and 15 minutes or roasting time and baste occasionally with pan drippings. Turkey is done when a meat thermometer inserted in the thickest part of thigh, next to the body, reads 175 to 180 and juices run clear when thigh is pierced with knife (breast temperature should be 165 to 170). Transfer turkey to large platter; keep warm. Let stand at least 20 minutes while you make the gravy.
   
5. Pour pan drippings into a measuring cup; let it stand untilt he fat separates. Spoon 4 T fat into roasting pan (discard the rest of the fat). Position pan on the stovetop over medium heat and whisk in flour until golden brown, 1 minute. Gradually add reserved drippings, stirring to loosen browned bits from bottom of pan. Whisk in chicken broth and bring to a boil. Boil, stirring frequently, 5 minutes. Season with salt and pepper to taste.
   
6. Carve turkey and serve with gravy on the side.
   






Final Comments


Serves 14