Roasted Turkey and Gravy
Lean poultry doesn't have to mean dry, flavorless meat. We used broth to make our Thanksgiving turkey breast. And the gravy really hits the spot.
- 12-14 lb (5.5-6.34 kg) turkey, trimmed of fat
- Salt and pepper to taste
- 3 cups vegetable broth
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 1 small onion, finely diced
- 3 tbsp flour
- Preheat the oven to 350 degrees F (175 Celsius). Rinse turkey and wipe dry. Inside and out. Season cavity with salt and pepper. Tuck the wings behind the back and tie legs together, if necessary.
- Set turkey on rack in roasting pan breast side up. Pour vegetable broth around turkey.
- Roast until juices in the thigh run clear when pierced with a knife, about 3 ½ hours. The internal temperature should register 180 degrees (85 Celsius) on a thermometer. Baste turkey often and cover with foil if it becomes too brown. Set turkey on a platter and cover with foil. Remove skin before slicing and serving.
- Pour pan juices from turkey pan into bowl and set it in freezer for about 20 minutes. Add celery, carrot and onion to roasting pan and cook over medium heat until lightly browned. Stir in flour and cook 1 minute.
- Remove pan juices from freezer and spoon fat off top. Gradually pour 2 ½ cups of liquid into roasting pan, stirring constantly. Add water or more vegetable broth if you do not have enough liquid. Bring to a simmer, stirring constantly and cook until thickened. Season with salt and pepper and serve with turkey.
Saturated fat: 2g
Recipe courtesy of Weight Watchers