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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