Herb-Roasted Turkey with Rich Gravy and Cranberry Sauce

Allergens

Wheat (for the gravy), Gluten (if using store-bought gravy mix)

Ingredients

• 1 (12
• 14 lb) whole fresh or frozen turkey, thawed
• 1 large onion, peeled and cut into wedges
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup fresh parsley, chopped
• 1/2 cup fresh sage leaves, chopped
• 1/4 cup fresh thyme leaves, chopped
• 1/4 cup unsalted butter, softened
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 cups low
• sodium chicken broth
• 1 cup dry white wine (optional)
• 1/2 cup water
• 1 cup cranberries, fresh or frozen
• 1/2 cup sugar
• 1 tablespoon orange zest
• 1/4 cup water

Instructions

1. Preheat the oven to 325°F (160°C). Remove giblets and neck from the turkey cavity if included. Rinse the turkey inside and out with cold water, then pat dry with paper towels.
2. In a small bowl, mix together the parsley, sage, thyme, salt, black pepper, ground sage, onion powder, and garlic powder. Rub the softened butter all over the skin of the turkey, then massage the herb mixture onto the butter. Place half of the chopped vegetables in the turkey cavity.
3. Arrange the remaining vegetables in a large roasting pan, placing them at the bottom. Tie the legs together with kitchen twine and tuck the wings under the turkey. Place the turkey on top of the vegetables in the roasting pan.
4. Pour the chicken broth, white wine (if using), and water into the pan. Cover the pan with aluminum foil, leaving a small gap for steam to escape. Roast the turkey for 3 hours, basting occasionally with the juices from the pan.
5. Remove the turkey from the oven and carefully remove the foil. Increase the oven temperature to 375°F (190°C). Continue roasting uncovered for an additional 1
6. 5 hours or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove from the oven and let rest for 20 minutes before carving.
7. For the cranberry sauce, combine the cranberries, sugar, orange zest, and water in a medium saucepan over medium heat. Cook until the cranberries burst and form a thick sauce, about 10 15 minutes. Set aside to cool.
8. To prepare the gravy, skim off excess fat from the roasting pan juices and transfer them to a small saucepan. Heat over medium heat, stirring occasionally until the juices reduce and thicken, about 8 10 minutes. Season with salt and pepper to taste.

Chef’s Insight

For an even more flavorful dish, consider brining the turkey before roasting it. This will help to keep the meat moist and enhance its taste.

Notes

Feel free to adjust the seasoning according to your personal preference, adding more herbs or spices if desired.