HERB ROASTED TURKEY WITH CRANBERRY GRAVY

Herb Roasted Turkey with Cranberry Gravy image

Enjoy this herb roasted turkey basted with Progresso® chicken broth for your holiday dinner. Cranberry-sage gravy provides a special, tasty new twist your guests will love.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h45m

Yield 12

Number Of Ingredients 20

Ingredients

1 (12 to 14 lb) whole turkey, thawed if frozen
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh oregano
1 lemon, halved
2 carrots, halved
4 celery stalks, halved
1 carton (32 oz) Progresso™ chicken broth (4 cups)
4 cups water
2 cups sweetened dried cranberries
1 cup water
1/4 cup sugar
2 teaspoons chopped fresh sage leaves
3/4 cup all-purpose flour
3/4 cup butter
1 carton (32 oz) Progresso™ chicken broth (4 cups)

Steps:

Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.

Nutrition Facts : Calories 630, Carbohydrate 29 g, Cholesterol 250 mg, Fat 1 1/2, Fiber 2 g, Protein 70 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 20 g, TransFat 1/2 g