Roast Turkey with Sage and Orange Gravy Recipe

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Roast Turkey with Sage and Orange Gravy
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Ingredients
10
Count
Nutrition
941
Calories
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Ingredients:

Directions:

  1. Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt. Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later. Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a rack and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead. Cover the pan with plastic wrap and refrigerate.) Heat oven to 350ºF. Roast for 1 hour. Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180ºF when inserted in the breast.
  2. Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500ºF. Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.
  3. Meanwhile, discard the vegetables from the roasting pan. Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups. Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes. Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.
  4. Arrange the remaining baked oranges with the sage on the platter around the turkey. Serve with the gravy.
  5. Time-savers: Use a bed of carrots and leeks instead of a roasting rack. The vegetables flavor the drippings, and there's no rack to scour. Spread garlic-herb cheese under the turkey skin instead of the traditional mixture of butter and herbs. It adds flavor to the turkey and eliminates extra chopping and dirty mixing bowls. Roasting the turkey unstuffed shaves about 30 minutes off the cooking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 940.69 Kcal (3938 kJ)
Calories from fat 171.58 Kcal
% Daily Value*
Total Fat 19.06g 29%
Cholesterol 352.27mg 117%
Sodium 4648.3mg 194%
Potassium 2700.92mg 57%
Total Carbs 67.03g 22%
Sugars 15.77g 63%
Dietary Fiber 4.5g 18%
Protein 117.89g 236%
Vitamin C 83.2mg 139%
Vitamin A 0.3mg 10%
Iron 13.3mg 74%
Calcium 108.6mg 11%
Amount Per 100 g
Calories 109.12 Kcal (457 kJ)
Calories from fat 19.9 Kcal
% Daily Value*
Total Fat 2.21g 29%
Cholesterol 40.86mg 117%
Sodium 539.2mg 194%
Potassium 313.31mg 57%
Total Carbs 7.78g 22%
Sugars 1.83g 63%
Dietary Fiber 0.52g 18%
Protein 13.67g 236%
Vitamin C 9.7mg 139%
Iron 1.5mg 74%
Calcium 12.6mg 11%

* 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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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 23
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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