Herb Roasted Turkey with Cranberry Gravy

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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.
  • 20 Min Prep
    2 Hr 45 Min Total
    • 12
      Servings

*High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.

  • 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)
  • Directions

    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 Facts

    Amount Per Serving % Daily Value
    630
    230
    1 1/2g
    11g
    1/2g
    <250mg
    1040mg
    650mg
    g
    2g
    20g
    70g
    g
    g
    g
    g
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      • By checking this box and submitting my comment, I'm agreeing to Progresso's Privacy Policy, Terms of Use, and Community Rules. Among other things, this means that Progresso (and the rest of General Mills) is free to use (or let others use) anything that I submit (including any ideas, recipes, comments, or other items) with or without attributing it to me. I'm also agreeing that I won't upload anything owned by someone else, or images of (or personal information about) someone else, without their permission.