Spice-Rubbed Turkey with Cognac Gravy Recipe

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Spice-Rubbed Turkey with Cognac Gravy
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Ingredients
12
Count
Nutrition
1314
Calories
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Ingredients:

Directions:

  1. For turkey: Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
  2. Let turkey stand 1 hour at room temperature.
  3. Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
  4. Meanwhile, prepare giblet broth: Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
  5. Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
  6. For giblet gravy: Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
  7. Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
  8. Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1313.63 Kcal (5500 kJ)
Calories from fat 488.71 Kcal
% Daily Value*
Total Fat 54.3g 84%
Cholesterol 622.43mg 207%
Sodium 2057.8mg 86%
Potassium 1996.98mg 42%
Total Carbs 6.92g 2%
Sugars 0.1g 0%
Dietary Fiber 0.78g 3%
Protein 195.25g 390%
Vitamin C 2.6mg 4%
Iron 10.4mg 58%
Calcium 108.3mg 11%
Amount Per 100 g
Calories 146.02 Kcal (611 kJ)
Calories from fat 54.33 Kcal
% Daily Value*
Total Fat 6.04g 84%
Cholesterol 69.19mg 207%
Sodium 228.74mg 86%
Potassium 221.98mg 42%
Total Carbs 0.77g 2%
Sugars 0.01g 0%
Dietary Fiber 0.09g 3%
Protein 21.7g 390%
Vitamin C 0.3mg 4%
Iron 1.2mg 58%
Calcium 12mg 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

  • 30.6
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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