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Nutrition Facts

Serving Size 1 (409g)

Recipe makes 16 servings

The following items or measurements are not included below:

fat-free low-sodium chicken broth

Calories 546
Calories from Fat 213 (39%)
Amount Per Serving %DV
Total Fat 23.7g 36%
Saturated Fat 7.4g 36%
Monounsaturated Fat 8.4g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 188mg 62%
Sodium 374mg 15%
Potassium 914mg 26%
Total Carbohydrate 9.9g 3%
Dietary Fiber 1.4g 5%
Sugars 2.3g
Protein 56.8g 113%

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Parmesan-Sage Roast Turkey With Sage Gravy

Recipe #144321 | 28 min | 25 min prep
Sharlene~W

By: Sharlene~W
Nov 9, 2005

I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.

SERVES 16 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 425°F.
  2. 2
    Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
  3. 3
    Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
  4. 4
    Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
  5. 5
    Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
  6. 6
    Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
  7. 7
    Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
  8. 8
    Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
  9. 9
    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
  10. 10
    Serving size approx 5 oz turkey, 3 tablespoons gravy.
  11. 11
    Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.

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