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.

  • 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)
  • 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.
  • 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.
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