- Prep Time
- 15 mins
- Total Time
- 4 h
- Serves 8
- unstuffed Butter Basted, Young, Grain Fed Turkey (9 to 10 lb/4 to 4.5 kg), thawed according to package instructions
- each salt and Paprika
- Ground Cumin
- ground coriander
- onions, diced in large pieces, divided
- lemon wedge
- fresh Thyme
- fresh Rosemary, broken in half
- carrots, diced in large pieces
- celery, diced in large pieces
- Chicken Broth - 35% Less Sodium
- water (more as needed)
- Balsamic & Thyme Gravy
- Pan juices and solids from roast turkey
- 2 - 3
- Chicken Broth, 30% Less Sodium, divided
- unsalted butter
- Aged Balsamic Vinegar of Modena
- fresh Thyme leaves
- Salt and pepper to taste
Preheat oven to 325°F (160°C). Remove wrapping and plastic insert from thawed turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry. In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey, inside cavity and over skin, especially the breast and top side. Put a handful of diced onion, the lemon wedge and the herbs into the cavity. Set aside.
In the bottom of a roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup (250 ml) water; add more water if needed so that liquid covers vegetables but doesn’t touch the turkey.
Tent turkey loosely with foil and roast, breast side up, for about 31/2 hrs. or until the thickest part of the thigh registers 175°F (80°C) on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly.
Transfer cooked turkey to a platter (internal temperature should rise to 185°F/85°C) and allow to rest for 15 to 20 min.
To make gravy, pour contents of roasting pan through a fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup (125 mL) chicken broth and, over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid.
With the back of a spoon, press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups (1 L) stock.
In a medium, heavy-bottomed saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 min. Whisk in the stock, a little at a time, over low heat. Once all of the stock is incorporated, heat the gravy gently, whisking until smooth. Add balsamic vinegar and thyme. Adjust seasoning, if necessary. Carve turkey and serve with gravy.
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Nutritional Facts Per Serving
- 16 g
- Saturated Fat:
- 8 g
- 2 g
- 100 mg
- 22 g
- 395 mg