HERBED TURKEY WITH ROASTED GARLIC GRAVY

HERBED TURKEY WITH ROASTED GARLIC GRAVY image

Number Of Ingredients 16

Ingredients

Garlic-herb rub:
1 cup fresh flat-leaf parsley leaves
1/4 cup fresh sage leaves
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
12 garlic cloves
Turkey:
1 whole garlic head
1 (15-pound) fresh or frozen turkey, thawed
Cooking spray
Roasted Garlic Gravy:
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/4 cup all-purpose flour
Preheat oven to 325°.
To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced.
To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.

Steps:

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325° for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180°. Place turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy) NUTRITION PER SERVING CALORIES 299(23% from fat); FAT 7.5g (sat 2.4g,mono 1.8g,poly 2.1g); PROTEIN 50.6g; CHOLESTEROL 148mg; CALCIUM 58mg; SODIUM 232mg; FIBER 0.4g; IRON 3.8mg; CARBOHYDRATE 3.9g Cooking Light, NOVEMBER 2002