Herb-Roasted Turkey with Shallot Pan Gravy Recipe

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Herb-Roasted Turkey with Shallot Pan Gravy

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Ingredients

Count

Nutrition

2872

Calories

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Ingredients:

Serving

3/4 cup butter, room temperature
3 tbsp chopped fresh parsley plus 3 whole sprigs
2 tbsp chopped fresh sage plus 3 whole sprigs
2 tbsp chopped fresh thyme plus 3 whole sprigs
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 15- to 16-lb turkey, rinsed, patted dry
1 1/2 lb shallots, peeled , halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tbsp all purpose flour

Directions:

Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2871.91 Kcal (12024 kJ)
Calories from fat	590.17 Kcal
		% Daily Value*
Total Fat	65.57g	101%
Cholesterol	139.09mg	46%
Sodium	32228.75mg	1343%
Potassium	3370.3mg	72%
Total Carbs	485.6g	162%
Sugars	5.7g	23%
Dietary Fiber	2.38g	10%
Protein	75.65g	151%
Vitamin C	7.9mg	13%
Vitamin A	0.2mg	6%
Iron	22.7mg	126%
Calcium	1101.7mg	110%

Amount Per 100 g
Calories	315.84 Kcal (1322 kJ)
Calories from fat	64.91 Kcal
		% Daily Value*
Total Fat	7.21g	101%
Cholesterol	15.3mg	46%
Sodium	3544.43mg	1343%
Potassium	370.66mg	72%
Total Carbs	53.4g	162%
Sugars	0.63g	23%
Dietary Fiber	0.26g	10%
Protein	8.32g	151%
Vitamin C	0.9mg	13%
Iron	2.5mg	126%
Calcium	121.2mg	110%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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