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Butterflied Turkey with Herb Gravy

Enjoy this turkey anytime. It stays so juicy you can skip the gravy--except on Thanksgiving, which just doesn't seem complete without it. This is a particularly luscious holiday version.
Recipe use courtesy of Mark Bittman.

Ingredients

Serves: Prep:  30min |Cook: 1hr 30min |Total: 2hr 0min
              

Directions

1.
Heat oven to 450°F. Put turkey in roasting pan. Tuck garlic and thyme under bird and in nooks of wings and legs. Rub with oil and salt.
2.
Roast. Baste with pan juices after 20 minutes. Begin to check temperature 15 minutes later. The turkey is done when thigh meat measures 165°F. Remove from pan and set aside.
3.
Spoon off excess fat. Add stock and cook on high, scraping brown bits from bottom of pan, until reduced to about 4 cups, 5 to 10 minutes. Simmer 5 minutes. Add salt and pepper as desired. Strain into saucepan.
4.
Stir in butter, parsley, and sage over medium heat. Mix cornstarch, if using, with 1/4 cup cold water. Add, stirring, until thick.

Nutritional Facts per serving

CALORIES 429.5 CAL

FAT 19.7 G

SATURATED FAT 7.1 G

CHOLESTEROL 156 MG

SODIUM 397.9 MG

CARBOHYDRATES 5.2 G

TOTAL SUGARS 2.3 G

DIETARY FIBER 0 G

PROTEIN 54.4 G
Reviews (1) Find out what people are saying and add your own review
2 of 2 people found this review helpful, did you? yes | no

1 2 3 4 5 by LEKQUE 11/23/2009

This is the simplest, quickest and most delicious turkey we've ever had.<br/>We'll never look back. We combined it with the rest of the turkey-day recipies and what a thanksgiving feast we enjoyed. Superb!!

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