Herb Roasted Turkey and Gravy Recipe

Most Americans cook turkey once a year on Thanksgiving, and sometimes on Christmas.  But there’s no reason not to have it at any other time of year.  Not only does this Herb Roasted Turkey make a great turkey dinner, but you can use the leftovers to make sandwiches for a week.  And you can make turkey enchiladas, turkey tetrazzini, turkey pot pie, and more.  One big meal like this can open up the rest of the week for you in terms of meal preparation.

Herb Roasted Turkey and Gravy for the Week

Prep Time: 1 hour

Cook Time: 4 hours

Yield: 8-14 Servings (depending on Size of Turkey)

Ingredients

  • 14-24 lb Turkey (I prefer an organic or Kosher Turkey)
  • For the Turkey Broth
  • 2 T Olive Oil
  • Turkey Neck
  • Uncut Giblets
  • 8 Cups Water
  • 1 Onion (quartered)
  • 2-3 Carrots (cut in big slices)
  • Add 2-3 celery sticks cut into big slices (use the celery heart with the leaves)
  • 1 Bay Leaf
  • 1/2 t Thyme (dry)
  • 1/4 t Peppercorns
  • 1 t Salt
  • For the Gravy
  • 4 cups of prepared broth from earlier (you can also use broth from baked turkey)
  • Giblets from the turkey (chopped up)
  • 2+ cups of sliced brown mushrooms (I like alot more)
  • 1 T of Gravy Master
  • 1 T of Soy Sauce
  • 1 T of Worcestershire Sauce
  • Salt and Pepper to taste
  • For the Turkey
  • Reynolds Oven Bag (this will help keep your turkey moist)
  • 4 T of Butter
  • 4 T of Herbes de Provence
  • 2 T of Olive Oil
  • 3 t of salt
  • 3 t of pepper.
  • 1 Orange Quartered
  • 1 Lemon Quartered
  • 1 Onion Quartered
  • 2 Sprigs of Rosemary
  • 2 Sprigs of Sage
  • 2 Sprigs of Oregano and/or Thyme

Directions

    Start with the Turkey Broth
  1. Clean Turkey and Pat Dry. Remove the turkey neck and giblets from the bag inside turkey (rinse these off also; you can throw out the liver and heart).
  2. Put a large stock pot on medium-high heat and add the olive oil.
  3. Add the turkey neck, giblets, a piece of the turkey fat (from the cavity) and saute for about 5 minutes.
  4. Cut off the wing tips from the turkey (about an inch) and throw these in.
  5. Throw in the onion, carrots, and celery and saute for another 5 minutes.
  6. Add the water and salt.
  7. Skim of the foam after the initial boil.
  8. Add the bay leaf, thyme, and peppercorns.
  9. Cook (Simmer) for Several Hours until giblets are tender with a fork.
  10. Set aside liquid, giblets, and neck for gravy and Turkey.
  11. Preparing the Gravy
  12. You can make the gravy ahead of time using 6T of the broth; or you can wait until the turkey is finished cooking and use 6T of the Turkey drippings/broth
  13. Mix it with 6T of flour in a pan/pot over medium heat.
  14. Whisk until bubbly and brown (3-5 minutes).
  15. Add 4 cups of prepared broth (again you can also use the broth from the baked turkey)
  16. Add the Giblets, 2+ cups of sliced brown mushrooms, about 1T of Gravy Master, about 1T of Soy Sauce, and 1T of Worcestershire Sauce.
  17. Add Salt and Pepper to taste.
  18. Boil rapidly to desired thickness. Add more flour, mixed with water, to thicken further.
  19. And Now for the Turkey
  20. Melt the 4T of Butter
  21. Add the 4T of Herbes de Provence
  22. Add 2T of Olive Oil, 3t of salt, and 3t of pepper.
  23. Rub this completed mixture all over turkey and between breast meat and skin. You can double the recipe for the rub if you want.
  24. Stuff the inside of the turkey with the quartered Orange, Lemon, and Onion; and add 2 Sprigs of Rosemary, 2 Sprigs of Sage, and 2 Sprigs of Oregano and/or Thyme
  25. Tie the Turkey legs up. You can also tie string around the turkey to keep the wings against the body.
  26. Place more fresh herb sprigs on the outside of the turkey
  27. Follow directions of the Reynolds oven bag and shake the recommended flour amount in the bag.
  28. Place the turkey in the bag, but don’t cut any holes in the bag now until you're ready to cook it. You can tie up the bag with some string, place it in the roasting pan, and place in the refrigerator if you prepare this the night before; just make sure to remove the turkey from the refrigerator 30-60 minutes before placing it in the oven.
  29. Preheat oven to 350°.
  30. Put 3-4 cups of the prepared turkey broth (you can use canned chicken broth) inside the bag in bottom of pan
  31. Add some cut carrots and celery inside the bag (this is still within the roasting pan).
  32. Tie the bag closed.
  33. Insert a thermometer into the thickest part of turkey thigh, not touching the bone.
  34. Place Turkey in the oven (following the cooking instructions on Reynolds Oven Bags).
  35. Cook until the temperature reaches 165°
  36. Let it rest for 30-40 minutes before slicing. Dinner was served at 5:45/6:00 time frame.

Tips

Your turkey will cook alot faster in the oven bag than you'd normally expect, due to the steam cooking method. One year, I put an 18lb turkey in 2 hours. And once I did a 28lb. turkey (never again) in 2 1/2 hours.

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