Prep 25 mins
Cook 3 mins
I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.
- 3 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrot
- 10 garlic cloves
- cooking spray
- 1 (13 lb) fresh whole turkey or 1 (13 lb) frozen whole turkey, thawed
- 1⁄3 cup grated fresh parmigiano-reggiano cheese
- 5 tablespoons chopped fresh sage, divided
- 2 tablespoons butter, softened
- 1 tablespoon minced garlic
- 1 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 1 lemon, halved
- 2 1⁄2 cups fat-free low-sodium chicken broth, divided
- 1⁄3 cup chopped shallot
- 1 cup sherry wine
- 1⁄4 cup all-purpose flour
- 1⁄4 cup water
- Preheat oven to 425°F.
- Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
- Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
- Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
- Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
- Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
- Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
- Serving size approx 5 oz turkey, 3 tablespoons gravy.
- Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.