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Herbed Turkey

  • Prep 40 min
  • Total 14 hr 0 min
  • Ingredients 27
  • Servings 16

Ingredients

Turkey and Brine

18
cups water
1 1/2
cups salt
1
cup packed brown sugar
Juice of 1 medium orange
Juice of 1 medium lemon
5
sprigs fresh thyme
1
whole turkey (12 lb), thawed if frozen
1
tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crushed
1
tablespoon chopped fresh or 2 teaspoons dried sage leaves, crushed
1
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1/4
cup butter or margarine, melted

Stuffing

1
lb bulk chorizo sausage, crumbled
3
medium stalks celery, sliced (1 1/2 cups)
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
6
cups cubed (1/2 inch) cornbread
1/3
cup butter or margarine, melted
1/2
teaspoon dried sage leaves, crushed
1/4
teaspoon pepper
2
cups chicken broth
1
cup pecan halves, toasted

Gravy

2 1/4
cups turkey drippings*
1/4
cup Gold Medal™ all-purpose flour
Few drops browning sauce, if desired
Salt and pepper, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
Calories from Fat
420
% Daily Value
Total Fat
47g
73%
Saturated Fat
16g
79%
Trans Fat
1 1/2g
Cholesterol
180mg
61%
Sodium
1630mg
68%
Potassium
540mg
15%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
8g
Protein
45g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Garnish turkey with fresh herb sprigs, if desired.

Directions

  • 1 In 6-quart container or stockpot, mix water, 1 1/2 cups salt and the brown sugar, stirring until salt and sugar are dissolved. Add orange juice, lemon juice and thyme sprigs. Place turkey in brine. Cover and refrigerate 8 to 12 hours. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water; pat dry.
  • 2 To make stuffing, in 12-inch skillet, cook sausage, celery, onion and 2 cloves garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Stir in remaining stuffing ingredients until blended.
  • 3 Heat oven to 325°F. Turn turkey breast-side down. Fill neck cavity lightly with stuffing; fasten neck to back of turkey with skewer. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing (do not pack stuffing because it will expand during roasting). Tuck legs under band of skin at tail (if present), or tie together with heavy string.
  • 4 In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and 2 cloves garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Insert ovenproof meat thermometer so tip is in thickest part of inside of thigh and does not touch bone.
  • 5 Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and legs move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F when done. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 to 20 minutes for easiest carving.
  • 6 To make gravy, pour drippings from roasting pan into bowl, leaving particles in pan. Return 1/2 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Using wire whisk, stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in remaining 2 cups drippings. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Stir in a few drops browning sauce. Add salt and pepper to taste.

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