Monday, November 24, 2014

Low-Sodium Herb-Rubbed Turkey Recipe

           6 garlic cloves, minced
           2 tablespoons plus 2 teaspoons rubbed sage
           1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
           2 teaspoons pepper
           1/2 teaspoon each ground allspice, ginger and mustard
           1/4 teaspoon cayenne pepper
           1 tablespoon all-purpose flour
           1 turkey-size oven roasting bag
           2 celery ribs, chopped
           2 small carrots, chopped
           1 small onion, chopped
           1 small potato, sliced
           1 turkey (14 pounds)
           1 tablespoon cornstarch
           2 tablespoons cold water

Preheat oven to 350°. In a small bowl, mix garlic, herbs and spices until blended. Sprinkle flour into oven bag; shake to coat. Place bag in a roasting pan; add vegetables and sprinkle with 5 teaspoons herb mixture.
Pat turkey dry. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; rub half of the remaining herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub remaining herb mixture over inside of turkey.

Place turkey in bag over vegetables, breast side up; close bag with nylon tie. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.

Remove turkey from oven bag to a serving platter; tent with foil. Let stand 20 minutes before carving. Strain contents of oven bag into a small saucepan, discarding vegetables; skim fat from cooking juices. In a small bowl, mix cornstarch and water until smooth; gradually whisk into cooking juices. 

Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.

 Yield: 28 servings.

No comments:

Post a Comment