Herb-Roasted Turkey with White Wine Gravy
- 1 of 5 Let turkey sit at room temperature for 45 minutes before placing in oven. Remove giblets and neck (add neck to roasting pan, if desired); pat dry with paper towels. Heat oven to 425 degrees.
- 2 of 5 In a bowl, mix 2 tbsp of the oil with the chopped garlic, 2 tbsp of the parsley, the rosemary, thyme, sage, 1/2 tsp of the salt and 1/4 tsp of the pepper.
- 3 of 5 Place onion and garlic head inside turkey. Tie legs and place on a rack in a roasting pan, tucking wings underneath turkey. Rub herb mixture underneath breast and leg skin. Rub turkey with 1 tbsp of the olive oil and season with remaining 1 tsp salt and 1/4 tsp of the pepper.
- 4 of 5 Roast at 425 degrees for 1 hour, 45 minutes to 2 hours, 15 minutes, or until temperature reaches 165 degrees in thigh. Transfer turkey to a cutting board and let rest 20 minutes before carving.
- 5 of 5 While turkey is resting, make gravy. Remove onion and garlic from cooked turkey. Dice half the onion and several of the garlic cloves. Place roasting pan over 2 burners on medium heat. Add remaining 1 tbsp olive oil. Stir in onion and garlic; saute 2 minutes. Whisk in flour; cook 1 minute. Whisk in wine; bring to a boil and cook until reduced by half, about 2 minutes. Whisk in stock and return to a boil. Reduce to a simmer and cook 7 minutes, until thickened. Season with remaining 1 tbsp parsley and 1/8 tsp pepper.
Servings Per Recipe: 12
Per Serving: 2 g carb., 420 mg sodium, 480 kcal cal., 0 g fiber, 70 g pro., 4.5 g sat. fat, 19 g Fat, total, 260 mg chol.