Herb Roasted Turkey With Pan Gravy
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
62
Spice
56
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Remove the package of giblets and neck from the turkey cavity
2
Rinse the turkey with cold water and pat dry with a paper towel
3
Tie the ends of the drumsticks together
4
Place the turkey, breast-side up, on a rack in a roasting pan
5
Brush the turkey with the oil
6
Season with the salt and black pepper
7
Insert a meat thermometer into the thickest part of the meat, not touching the bone
8
Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl
9
Reserve 1 3/4 cups stock mixture for the gravy
10
Pour the remaining stock mixture over the turkey
11
Roast at 325 degrees F for 3 hours or until the thermometer reads 165 degrees F
12
, basting occasionally with the pan drippings
13
Begin checking for doneness after 2 1/2 hours of the roasting time
14
Remove the turkey from the pan, cover and keep warm
15
Spoon off any fat and pour off all but 1 1/2 cups pan drippings
16
Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth
17
Add the flour mixture to the pan
18
Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan
19
Season, if desired
20
Serve the gravy with the turkey