Herb-Rubbed Turkey

Name: Herb-Rubbed Turkey
Ingredients: 1 turkey (10 to 12 pounds); 1 tablespoon each salt, dried thyme and marjoram; 2 teaspoons dried rosemary, crushed; 1-1/2 teaspoons rubbed sage; 3/4 teaspoon celery seed, crushed; 3/4 teaspoon pepper; 2 medium carrots, cut into pieces; 1 medium onion, cut into wedges; 1 celery rib with leaves, cut into pieces; 2 whole garlic bulbs; 3 teaspoons olive oil, divided; 2 celery ribs, cut into pieces; 1 medium onion, cut into wedges; 1 medium carrot, cut into pieces; 6-1/4 cups water, divided; 10 black peppercorns; 2 whole cloves; 3 sprigs fresh parsley; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed; 1/4 cup cornstarch; 1/4 teaspoon salt; Pepper to taste

24 ingredients

4 steps

Ingredients

1 turkey (10 to 12 pounds)
1 tablespoon each salt, dried thyme and marjoram
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon celery seed, crushed
3/4 teaspoon pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
2 whole garlic bulbs
3 teaspoons olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup cornstarch
1/4 teaspoon salt
Pepper to taste

Directions

1

Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
2

Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.
3

To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables.
4

When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.