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Ingredientes
- 14 lb turkey with giblets
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh thyme (or possibly 2 tspns crushed dry thyme)
- 1 Tbsp. minced fresh rosemary (or possibly 1 tspn crushed dry rosemary)
- 1 x garlic clove chopped
- 1 tsp extra virgin olive oil Salt (optional) to taste Freshly-grnd black pepper to taste
- 2 x onions peeled, quartered
- 2 x carrots peeled, sliced
- 2 x celery ribs with leaves coarsely minced
- 3 c. fat-free low-sodium canned chicken broth
- 3 sprg fresh parsley
- 1 sm bay leaf
- 1/4 c. dry white wine for basting
- 2 Tbsp. dry red wine (or possibly dry sherry)
Direcciones
- Preheat oven to 325 degrees. Position the oven rack in the bottom of the oven. Set a wire rack in a large roasting pan.
- Remove the giblets and neck from the turkey cavity, discarding the liver. Remove and throw away any fat from the turkey. Rinse the turkey well with cool water inside and out. Pat dry with paper towels. Rinse turkey giblets and neck, discarding the neck skin. Remove and throw away any visible fat from the giblets and neck.
- Place 1 of the quartered onions in the cavity. Tie the legs together and tuck the wings akimbo (behind the back). In a small bowl, combine minced parsley, thyme, rosemary, garlic, and extra virgin olive oil. Using your fingers, rub the herb mix over the turkey, covering the breast area, legs, thighs, and wings.
- Place the turkey, breast-side up, in the prepared roasting pan. Roast for 15 min, then tent the turkey with a loose sheet of heavy-duty aluminum foil. Roast for 2 hrs.
- Meanwhile, place turkey neck, giblets, remaining quartered onion, carrot, celery, broth, parsley sprigs, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer, partially covered, for 30 min. Throw away the parsley and bay leaf. Strain the giblet stock and vegetables through a fine sieve, forcing as much of the vegetables as possible into the strained stock. (You should get about 2 1/2 c..) Refrigeratestrained stock till ready to use.
- Remove the foil from the turkey after 2 hrs, cut the strings connecting the turkey legs (to help the thighs cook), and continue roasting, basting from time to time with the dry white wine. Turkey is done when an instant-reading meat thermometer inserted into the thickest part of the thigh registers 180 degrees, about 45 min to 1 1/4 hrs longer. Transfer turkey to a large platter and loosely cover with aluminum foil. Let rest for 20 to 30 min before carving.
- Meanwhile, pour the drippings from the roasting pan through a fine sieve into a small freezer-proof bowl. Place the bowl in the freezer for 20 min to solidify the fat.
- Stir the red wine and 2 Tbsp. of the reserved giblet stock into the roasting pan and cook on top of the stove over medium-high heat, scraping up any browned bits.
- Transfer the mix to a medium saucepan. Skim off all fat that has formed at the top of the pan drippings. Add in the de-fatted drippings to the saucepan along with the remaining reserved giblet stock.
- Bring to a boil, reduce heat, and simmer for 10 min, till the gravy mix has thickened slightly. Taste, adding salt (if using) and pepper to taste. Transfer gravy to a gravy boat.
- Carve the turkey, discarding the skin. Arrange the slices on a serving platter and pass the Natural Gravy separately.
- This recipe yields 12 servings with leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 93 | 21% |
| Total Fat 10.37g | 13% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 493mg | 21% |
| Potassium 1158mg | 33% |
| Total Carbs 3.52g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.39g | 1% |
| Protein 77.92g | 125% |
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