RECIPE OF THE DAY! CLASSIC THANKSGIVING TURKEY WITH HERBS

"This recipe makes a deliciously moist turkey."

Pull out all the stops and make this Thanksgiving dinner a traditional feast! So, polish your silver, pull out the family china and make your Thanksgiving dinner extra special.

Classic dinner favorites plus some new ideas for this year's Thanksgiving Turkey.
Roasted turkey is so juicy and flavorful when the bird is stuffed with stuffing,and seasonings. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown. This really does make the juiciest turkey. ENJOY!!


Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Prep Time:30 Min:

Cooking time: 3-4 hours-Depends on the size of Turkey


Ingredients:


1 (12-pound) whole Turkey, fresh or frozen and thawed

2 tablespoons chopped fresh sage

3 teaspoons chopped fresh chives

2 teaspoons chopped fresh thyme

Cooking spray

3 3/4 cups fat-free, less-sodium chicken broth

1/3 cup dry sherry

2 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon chopped fresh parsley

3/4 stick of butter

pepper

salt

1/2 carrot

1/2 celery

1 sprig of thyme

2 bay leaf

1 onion


Preparation:

See tip below about how to make homemade turkey gravy with or without the giblets!

1. Preheat oven to 350°.

2. Remove giblets and neck from turkey; discard, or giblets and neck can be used to make a homemade gravy.

3. Rinse turkey thoroughly with cold water; pat dry.

4. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

5. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl.

6. Rub sage mixture under loosened skin and inside body cavity,also rub 1/3 of the butter under the loosened skin. Melt the remaining butter, and brush it on the turkey. Spray the roasting rack with cooking spray, then place the turkey, breast side down, on the roasting rack in a shallow roasting pan. Stuff the turkey cavity with stuffing.

7. Scatter the vegetables, onion, carrots, celery, 1 sprig of thyme, and the bay leaf around the bottom of the roasting pan, and cover with the chicken broth.

8. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

9. Salt & pepper the outside of the turkey and the inside of turkey.

10. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

11. Baste turkey several times with the juices from the bottom of the pan while cooking to insure moisture.

12. Bake at 350° for 3-4 hours or until thermometer registers 180°. The length of time depends on how big of a Turkey you have. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

13. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening.

14. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes.

15. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.



Tips:

When using stuffing the turkey takes longer to cook.

How To Make Homemade Turkey Gravy:

TURKEY PAN GRAVY

3/4 cup turkey drippings
3/4 cup flour
6 cups milk
Finely chopped cooked giblets, if desired
1 tablespoon salt
1/2 teaspoon pepper

Pour drippings from pan in which turkey was roasted. Put 3/4 cup drippings in a skillet, Add flour, mix well, and brown slightly.
Put 2 cups milk in roasting pan and cook up browned bits. Gradually add milk plus remaining 4 cups of milk to mixture in skillet, stirring constantly to make smooth gravy. Add giblets, salt, pepper, and other seasonings, if desired. Bring gravy to a boil. Stir and cook 5 to 10 minutes.

Yield: 6 cups.


264 Calories: per serving