Teriyaki-Glazed Turkey with Shallot Gravy Recipe

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Teriyaki-Glazed Turkey with Shallot Gravy
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Ingredients
15
Count
Nutrition
1805
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch slurry and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl.
  2. Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
  3. Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
  4. Pour half of the teriyaki sauce into a bowl; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°. Transfer to a carving board; let rest for 45 minutes.
  5. Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, Rich Turkey Stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  6. Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1804.8 Kcal (7556 kJ)
Calories from fat 422.8 Kcal
% Daily Value*
Total Fat 46.98g 72%
Cholesterol 450.63mg 150%
Sodium 17996.45mg 750%
Potassium 6106.31mg 130%
Total Carbs 52.94g 18%
Sugars 6.31g 25%
Dietary Fiber 1.86g 7%
Protein 253.82g 508%
Vitamin C 4.6mg 8%
Vitamin A 0.1mg 2%
Iron 46.3mg 257%
Calcium 94.8mg 9%
Amount Per 100 g
Calories 17.39 Kcal (73 kJ)
Calories from fat 4.07 Kcal
% Daily Value*
Total Fat 0.45g 72%
Cholesterol 4.34mg 150%
Sodium 173.37mg 750%
Potassium 58.82mg 130%
Total Carbs 0.51g 18%
Sugars 0.06g 25%
Dietary Fiber 0.02g 7%
Protein 2.45g 508%
Iron 0.4mg 257%
Calcium 0.9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.6
    Points
  • 41
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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