Herb Roasted Turkey with Cranberry Gravy

Enjoy this herb roasted turkey basted with Progresso® chicken broth for your holiday dinner. Cranberry-sage gravy provides a special, tasty new twist your guests will love.

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  • prep time 20 min
  • total time 2 hr 45 min
  • ingredients 20
  • servings 12
 

Ingredients

Herb RoastedTurkey

1
(12 to 14 lb) whole turkey, thawed if frozen
3
tablespoons extra-virgin olive oil
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
3
sprigs fresh rosemary
2
sprigs fresh thyme
2
sprigs fresh sage
2
sprigs fresh oregano
1
lemon, halved
2
carrots, halved
4
celery stalks, halved
1
carton (32 oz) Progresso™ chicken broth (4 cups)
4
cups water

Cranberry Gravy

2
cups sweetened dried cranberries
1
cup water
1/4
cup sugar
2
teaspoons chopped fresh sage leaves
3/4
cup all-purpose flour
3/4
cup butter
1
carton (32 oz) Progresso™ chicken broth (4 cups)

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LOCATION

Steps

  • 1 Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
  • 2 Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
  • 3 Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
  • 4 While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.
  • 1 Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
  • 2 Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
  • 3 Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
  • 4 While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
250mg
250%;
Sodium
1040mg
1040%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
20g
20%
),
Protein
70g
70%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
2%;
Calcium
6%;
Iron
25%;
Exchanges:
1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.