1 14-pound (6.34 kg) turkey, with giblets
2 tablespoons (30 ml) chopped fresh parsley
2 tablespoons (30 ml) chopped fresh thyme or 2 teaspoons (10 ml) crushed dried
1 tablespoon (15 ml) chopped fresh rosemary or 1 teaspoon (5 ml) crushed dried
1 garlic clove, minced
1 teaspoon (5 ml) olive oil
salt (optional) and freshly ground pepper
2 onions, peeled and cut into quarters
2 carrots, peeled and sliced
2 celery ribs with leaves, coarsely chopped
3 cups fat-free low-sodium canned chicken broth
3 sprigs fresh parsley
1 small bay leaf
¼ cup dry white wine, for basting
2 tablespoons dry red wine or dry sherry
Preheat oven to 325° (165° C). Position the oven rack in the bottom of the oven. Set a wire rack in a large roasting pan.
Remove the giblets and neck from the turkey cavity, discarding the liver. Remove and discard any fat from the turkey. Rinse the turkey well with cold water inside and out. Pat dry with paper towels. Rinse turkey giblets and neck, discarding the neck skin. Remove and discard any visible fat from the giblets and neck.
Place 1 of the quartered onions in the cavity. Tie the legs together and tuck the wings akimbo (behind the back). In a small bowl, combine chopped parsley, thyme, rosemary, garlic, and olive oil. Using your fingers, rub the herb mixture over the turkey, covering the breast area, legs, thighs, and wings.
Place the turkey, breast side up, in the prepared roasting pan. Roast for 15 minutes, then tent the turkey with a loose sheet of heavy-duty aluminum foil. Roast for 2 hours.
Meanwhile, place turkey neck, giblets, remaining quartered onion, carrot, celery, broth, parsley sprigs, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Discard the parsley and bay leaf. Strain the giblet stock and vegetables through a fine sieve, forcing as much of the vegetables as possible into the strained stock. (You should get about 2 1/2 cups.) Chill strained stock until ready to use.
Remove the foil from the turkey after 2 hours, cut the strings connecting the turkey legs (to help the thighs cook), and continue roasting, basting from time to time with the dry white wine. Turkey is done when an instant-reading meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C), about 45 minutes to 1 1/4 hours longer. Transfer turkey to a large platter and loosely cover with aluminum foil. Let rest for 20 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a fine sieve into a small freezer-proof bowl. Place the bowl in the freezer for 20 minutes to solidify the fat. Stir the red wine and 2 tablespoons of the reserved giblet stock into the roasting pan and cook on top of the stove over medium-high heat, scraping up any browned bits. Transfer the mixture to a medium saucepan. Skim off all fat which has formed at the top of the pan drippings. Add the de-fatted drippings to the saucepan along with the remaining reserved giblet stock. Bring to a boil, reduce heat, and simmer for 10 minutes, until the gravy mixture has thickened slightly. Taste, adding salt and pepper to taste. Transfer gravy to a gravy boat.
- Per serving (4-ounce turkey + 2 Tbs. gravy)
- • Calories 198 (27% from fat)
- • Protein 34 g
- • Total Fat 6 g (1.9 g saturated fat)
- • Carbohydrate 1 g
- • Cholesterol 86 mg
- • Sodium 89 mg
- 4 lean meat