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      RECIPE TITLE "Herbed Turkey with Roasted Garlic Gravy Recipe"
    Source: Cooking Light magazine,
    courtesy of Cooking.com

    yields15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy) time--- difficultyeasy

      RECIPE INGREDIENTS

    For the Garlic-Herb Rub:
    1 cup fresh flat-leaf parsley leaves
    1/4 cup fresh sage leaves
    1/4 cup fresh rosemary leaves
    1/4 cup fresh thyme leaves
    12 garlic cloves

    For the Turkey:
    1 whole garlic head
    1 (15-pound) fresh or frozen turkey, thawed
    Cooking spray

    For the Roasted Garlic Gravy:
    2 (14 1/2-ounce) cans fat-free, less-sodium
    chicken broth
    1/4 cup all-purpose flour

      RECIPE METHOD

    Preheat oven to 325 degrees F.

    To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced.

    To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.

    Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.

    Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees. Place turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.

    To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.

    Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)
    Facts per Serving
    Calories: 299 Fat: 8g Carbohydrates: 4g
    Cholesterol: 148mg Sodium: 232mg Protein: 51g
    Fiber: 0g % Cal. from Fat: 24% % Cal. from Carbs: 5%

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