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Nutrition Facts
Serving Size 1 (530g) Recipe makes 15 servings The following items or measurements are not included below: sage leaves
Calories 752
Calories from Fat 331		(44%)
Amount Per Serving		%DV
	Total Fat 36.9g	56%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 9.1g
	Trans Fat 0.0g
Cholesterol 308mg		102%
Sodium 482mg		20%
Potassium 1306mg		37%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.3g
Protein 94.5g		189%
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Herbed Turkey With Roasted Garlic Gravy

Recipe #378487 | 7½ hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1298498
Jun 23, 2009

Make the garlic herb rub up to a day ahead and rub under the skin of the turkey, then let the turkey chill. After you cook the turkey, cover it with foil to keep it warm whiel you bake the sweet potato casserole and sourdough stuffing.

SERVES 15 (change servings and units)

Ingredients

1 cup fresh parsley, flat leaf
1/4 cup sage leaf
1/4 cup rosemary
1/4 cup thyme leaves
12 garlic cloves
1 whole garlic head
15 lbs turkey
nonstick cooking spray
29 ounces chicken broth
1/4 cup all-purpose flour

Directions

1
Preheat oven to 325°.
2
To prepare garlic-herb rub place first 5 ingredients in a food processor; process until finely minced.
3
To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
4
Remove and discard giblets and neck from turkey. Rinse turkey with cold water, pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat. Spread garlic-herb nib under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
5
Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325° for 1 hour. Add garlic head to pan, bake an additional 2 hours or until thermometer registers 180. Place turkey on a platter, reserving pan drippings, let stand 20 minutes. Discard skin.
6
To prepare gravy, place a zip-top plastic bag inside a 4- cup glass measure. Pour pan drippings into bag, let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cups). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
7
Separate roasted garlic cloves, squeeze to extract garlic pulp. Discard skins, Heat reserved fat in a medium sauce pan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat stirring constantly. Remove from heat.