Two-Hour Turkey and Gravy Recipe

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Two-Hour Turkey and Gravy
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Ingredients
10
Count
Nutrition
1091
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
  3. The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
  4. If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
  5. While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1091.42 Kcal (4570 kJ)
Calories from fat 437.59 Kcal
% Daily Value*
Total Fat 48.62g 75%
Cholesterol 507.79mg 169%
Sodium 1168.46mg 49%
Potassium 1610.54mg 34%
Total Carbs 10.28g 3%
Sugars 0.45g 2%
Dietary Fiber 1.09g 4%
Protein 154.51g 309%
Vitamin C 2.4mg 4%
Iron 7.9mg 44%
Calcium 129.1mg 13%
Amount Per 100 g
Calories 147.53 Kcal (618 kJ)
Calories from fat 59.15 Kcal
% Daily Value*
Total Fat 6.57g 75%
Cholesterol 68.64mg 169%
Sodium 157.94mg 49%
Potassium 217.7mg 34%
Total Carbs 1.39g 3%
Sugars 0.06g 2%
Dietary Fiber 0.15g 4%
Protein 20.89g 309%
Vitamin C 0.3mg 4%
Iron 1.1mg 44%
Calcium 17.5mg 13%

* 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

  • 25.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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