Thyme-Roasted Turkey with Cranberry Gravy Recipe

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Thyme-Roasted Turkey with Cranberry Gravy
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Ingredients
15
Count
Nutrition
22736
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. Make turkey: In a small bowl, combine butter, thyme, parsley, 3/4 tsp. salt and 1/2 tsp. pepper.
  2. Remove neck and giblets from turkey; discard. Rinse turkey inside and out with cool water and pat dry. Season cavity with salt and pepper. Halve 1 onion and place in cavity along with lemon halves and thyme sprigs. Starting at neck end, carefully slide your fingers between skin and breast meat to loosen skin. Reserve 1 Tbsp. of butter mixture. Spread half of remaining butter mixture over breast meat under skin. Tuck wings under; tie legs together loosely with kitchen twine.
  3. Preheat oven to 350ºF. Slice remaining onion and sprinkle over bottom of large roasting pan. Place rack on top. Place turkey on rack, breast side up, and spread second half of butter mixture all over. Cover turkey with foil.
  4. Pour broth into bottom of roasting pan. Roast turkey for 30 minutes. Carefully remove foil and baste bird all over. Replace foil and continue roasting for 1 1/2 hours, basting every 30 minutes. Remove foil from turkey and continue roasting, basting every 20 minutes, until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180ºF, about 1 hour and 15 minutes longer. During final basting, brush remaining 1 Tbsp. butter mixture over breast.
  5. Remove turkey to a platter, tent loosely with foil and let rest 20 minutes.
  6. Make gravy: In a saucepan over low heat, cook cranberries and sugar, stirring, until sugar has dissolved and berries have burst, about 10 minutes. Transfer to a blender and puree until smooth.
  7. Remove onions from roasting pan with a slotted spoon and pour juices into a bowl. Skim off fatty liquid from top, reserving 3 Tbsp. Add enough broth to pan juices to make 5 cups liquid. Return reserved fatty liquid to roasting pan, add butter and allow to melt. Sprinkle flour on top and cook on stove over 2 burners set to medium heat, whisking, for 2 or 3 minutes. Pour in broth and cranberry mixtures and bring to a boil, whisking constantly. Reduce heat; simmer for 15 minutes. Strain into saucepan and season with salt and pepper.
  8. Carve turkey and place on a platter. Pass gravy on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 22735.88 Kcal (95191 kJ)
Calories from fat 14525.23 Kcal
% Daily Value*
Total Fat 1613.91g 2483%
Cholesterol 8598.27mg 2866%
Sodium 23369.22mg 974%
Potassium 21973.67mg 468%
Total Carbs 392.82g 131%
Sugars 103.02g 412%
Dietary Fiber 43.68g 175%
Protein 1767.23g 3534%
Vitamin C 146mg 243%
Vitamin A 13.8mg 461%
Iron 112.5mg 625%
Calcium 1446.9mg 145%
Amount Per 100 g
Calories 201.78 Kcal (845 kJ)
Calories from fat 128.91 Kcal
% Daily Value*
Total Fat 14.32g 2483%
Cholesterol 76.31mg 2866%
Sodium 207.4mg 974%
Potassium 195.02mg 468%
Total Carbs 3.49g 131%
Sugars 0.91g 412%
Dietary Fiber 0.39g 175%
Protein 15.68g 3534%
Vitamin C 1.3mg 243%
Vitamin A 0.1mg 461%
Iron 1mg 625%
Calcium 12.8mg 145%

* 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

  • 588.4
    Points
  • 616
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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