Spiced Rubbed Turkey With Balsamic and Thyme Gravy
- Ready In:
- 3hrs 45mins
- 1 turkey, 9-10 lb., thawed
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 3 onions, diced in large pieces, divided
- 2 stalks celery, diced in larger pieces
- 1 lemon wedge
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, broken in half
- 4 carrots, diced in large pieces
- 1 cup chicken broth, 30% less sodium
- 1 cup water
BALSAMIC AND THYME GRAVY
- 2 -3 cups chicken broth, 30% less sodium, divided
- 1⁄3 cup unsalted butter
- 1⁄3 cup flour
- 1 teaspoon balsamic vinegar (aged balsamic vinegar of Modena is my favorite)
- 2 teaspoons fresh thyme leaves
- salt and pepper
- Preheat oven to 325°F
- Remove wrapping and plastic insert from turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry.
- In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey - inside cavity and over skin - especially the breast and top side.
- Put a handful of diced onion, the lemon wedge and the herbs in the cavity. Set aside.
- In the bottom of the roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup water; add more water if needed so that liquid covers vegetables but doesn't touch the turkey.
- Tent turkey loosely with foil and roast, breast side up, for about 3 1/2 hours or until the thickest part of the thigh registers 175F on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly.
- Transfer cooked turkey to a platter (internal temperature should rise to 185F) and allow to rest for 15-20 minutes.
- GRAVY: Pour contents of roasting pan through fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup chicken broth and over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid.
- With the back of a spoon press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups stock.
- In a medium, heavy bottom saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 minutes. Whisk in stock, a little at a time, over low heat, Once all the stock is incorporated, heat the gravy gently, whisking until smooth Add balsamic vinegar and thyme. Adjust seasoning if necessary.
- Carve turkey and serve with gravy. HAPPY HOLIDAYS!
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.