Herb and Garlic Turkey with Pan Gravy

Herb and Garlic Turkey with Pan Gravy 150 Author: Canadian Living Credits: Herb and Garlic Turkey with Pan Gravy 150

As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 garlic
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons fresh fresh parsley
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/4 cup canola oil
  • 1 turkey
  • 3 bay leaves
  • 2 cups chicken stock
  • 1/3 cup all-purpose flour

Method

Thinly slice 4 of the garlic cloves; place in bowl. Add 2 tbsp (25 mL) each of the rosemary, thyme and parsley and 1/2 tsp (2 mL) each of the salt and pepper. Using handle of spoon, mash to bruise. Stir in oil.

Using fingers, carefully loosen skin over turkey breasts and thighs to create pockets. Rub herb mixture over and under skin to cover breasts and thighs. Cut remaining part of garlic head in half; place inside cavity along with bay leaves. Tuck legs under band of skin or tie with kitchen string.

Place turkey on rack in roasting pan. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for 3 hours, basting with pan juices every 30 minutes. Uncover and roast until meat thermometer registers 185°F (85°C), about 1 hour. Transfer to carving board; tent with foil and let stand for 30 minutes.

Meanwhile, pour pan juices into 4-cup (1 L) glass measure, reserving 3 tbsp (50 mL) for Exotic Mushroom and Bacon Stuffing Terrine; skim off fat, reserving 1/4 cup (50 mL). Add stock and enough water to measuring cup to make 4 cups (1 L); set aside.

In roasting pan, combine flour, reserved fat and remaining salt and pepper; cook over medium heat, stirring, for 1 minute. Gradually whisk in stock mixture; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring, until thickened, about 2 minutes. Add remaining rosemary, thyme and parsley to gravy.

With carving knife and fork, cut skin between leg and body; press thigh down and cut through joint. Cut through joint in leg and carve off dark meat. Repeat with other side. Cut off wings. Starting at breastbone, carve breast meat thinly using long sweeping motions. Serve with gravy.

Nutritional facts <b>Per serving:</b> about

  • Sodium 600 mg
  • Protein 85 g
  • Calories 586.0
  • Total fat 23 g
  • Cholesterol 218 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herb and Garlic Turkey with Pan Gravy

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