- On November 11, 2019
Thyme-Roasted Turkey and Gravy
1 12- to 14-lb turkey (thawed if frozen)
4 small onions, quartered
1/2 bunch fresh thyme, plus more for serving
3 tbsp. softened butter or olive oil
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
3/4 c. low-sodium chicken broth
Red champagne grapes, kumquats and pomegranates, for serving
Thyme-Roasted Turkey Gravy
Roasting pan from roasted turkey and its contents (turkey removed)
1 c. dry white wine or hard cider
2 c. low-sodium chicken broth
4 tbsp. unsalted butter
1/3 c. all-purpose flour
4 sprigs fresh thyme
- Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and thyme into main cavity.
- Heat oven to 375°F. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper.
- Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. Place roasting rack in pan and place turkey on top.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)
- Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board or cutting board set in rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 25 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired. Serves 12.
Thyme-Roasted Turkey Gravy
- Remove and discard vegetables, thyme and neck from roasting pan. Strain pan drippings into fat separator (or measuring cup); let stand 5 minutes so fat rises to top. Leaving fat behind (or spooning it off if not using separator), pour juices from bottom into large (4-cup) measuring cup.
- Place empty roasting pan across 2 stove burners on medium-high. Add wine and cook, stirring and scraping up any browned bits, 1 minute.
- Pour wine mixture into measuring cup with pan juices and add enough broth to make 4 cups liquid total.
- Melt butter in large saucepan on medium. Sprinkle flour over top and cook, whisking, until deep brown, 4 to 5 minutes.
- Gradually whisk in broth mixture; bring to a boil. Add thyme sprigs, reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. If necessary, season with salt and pepper. Strain just before serving.
- Makes about 3 1/2 cups.
Nutritional Information (per serving):
Turkey with skin, about 445 calories, 17 g fat (6 g saturated), 69 g protein, 265 mg sodium, 0 g carb, 0 g fiber. Gravy, about 55 calories, 4 g fat (2.5 g saturated), 1 g protein, 50 mg sodium, 3 g carb, 0 g fiber