Ingredients:
- 1 turkey (10 to 12 lb)
- 1 celery rib with leaves , cut into pieces
- roasted garlic gravy:
- 2 whole garlic bulbs
- 2 celery ribs, cut into pieces
- 2 whole cloves
- pepper to taste
Directions:
- Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
- Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.
- To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables.
- When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy. Yield: 12 servings plus leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 678.78 Kcal (2842 kJ) | ||
| Calories from fat | 255.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.43g | 44% | |
|---|---|---|---|
| Cholesterol | 326.52mg | 109% | |
| Sodium | 1165.14mg | 49% | |
| Potassium | 1144.4mg | 24% | |
| Total Carbs | 6.69g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 100.37g | 201% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.8mg | 27% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 107.16 Kcal (449 kJ) | ||
| Calories from fat | 40.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 44% | |
|---|---|---|---|
| Cholesterol | 51.55mg | 109% | |
| Sodium | 183.95mg | 49% | |
| Potassium | 180.68mg | 24% | |
| Total Carbs | 1.06g | 2% | |
| Sugars | 0.29g | 7% | |
| Dietary Fiber | 0.22g | 6% | |
| Protein | 15.85g | 201% | |
| Vitamin C | 0.5mg | 6% | |
| Iron | 0.8mg | 27% | |
| Calcium | 14mg | 9% | |
* 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.
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