Herb Roasted Turkey

Add something hearty to your family’s Thanksgiving dinner! Serve herbed turkey with gravy that's made using Progresso® chicken broth - a tasty meal.

–

Save & Share

Servings 12

false

( 10 ) Ratings

10 Ratings

5 Stars 33%

4 Stars

3 Stars

2 Stars 14%

1 Stars 10%

Member Reviews ( 3 )

3ec93057-cd16-4a25-9f80-68843d5e8e0d

ingredients 15
Prep Time 15 min
Total Time 2 hr 45 min

Ingredients

1: (12 to 14 lb) whole turkey

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 oregano

1: lemon, halved

2: carrots, halved

4: celery stalks, halved

2: cartons (32 oz each) Progresso® chicken broth

4: cups water

3/4: cup all-purpose flour

3/4: cup butter

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F.
2 Wash the turkey, inside and out, and dry well. Coat inside and outside with olive 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 lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
3 Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
4 While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
5 Carve turkey as desired, and serve with gravy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 220mg; 220%;
Sodium: 990mg; 990%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 60g; 60%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 20%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

GayleMarie

report Posted Nov. 29, 2010 1:57 PM

I recommend this way of roasting a turkey, Over 50 yrs of stuffing and roasting turkey, This was the greatest. I have a daughter that has allergies to eggs and wheat so we don't stuff the turkey anymore this was truly moist and yes you can even taste the herbs and lemon in the meat. Love it and will use it again.

oscarkayla

report Posted Nov. 6, 2010 1:12 AM

This recipe is very plain it needs more flavor. I find it hard to belive that this recipe created by Michael Chiarello for Progresso would be so plain simple. The recipe definitely needs more to it. This is a an average every day recipe we all would expect more from Michael Chiarello since he's an excellent creator of marvelous flavor.

deskinsclan

report Posted Oct. 29, 2010 12:14 PM

We have always made ours remarkably similar to this recipe. With the exception of adding halved onions and garlic to the cavity, putting portabella mushrooms on the bottom of the roasting pan (this makes the gravy unbelievable) and we also roast the turkey breast side down for the first two thirds of cooking time....we have yet had a dry turkey....I encourage everyone to try their turkey this way instead of stuffing it!