Low Fat Roast Turkey With Sherry Gravy Recipe

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Roast Turkey With Sherry Gravy Ingredients

Low Fat Roast Turkey With Sherry Gravy

  • 1 turkey with giblets
  • –12-to 14-pound
  • salt & freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • — or defatted chicken broth
  • 2 teaspoons olive oil
  • 2 carrots, peeled and chopped
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, unpeeled
  • 4 cups reduced-sodium chicken broth, defatted
  • 10 whole black peppercorns, crushed
  • 4 large spri fresh thyme
  • 1 bay leaf
  • 3/4 cup dry sherry
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons worcestershire sauce
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 1.Position oven rack in lower third of oven; preheat to 425°F.
  • Spray a roasting rack with nonstick spray and place in a large roasting pan.
  • 2.Remove giblets and neck from turkey cavity and reserve for stock.
  • (Discard liver.)
  • Trim visible fat from turkey.
  • Rinse inside and out with cold water; pat dry.
  • Season cavity with salt and pepper.
  • 3.Tie drumsticks together with kitchen twine and tuck wing tips behind back.
  • Flace turkey, breast-side up, in prepared pan.
  • Roast for 20 minutes.
  • 4.Reduce oven temperature to 325°F and continue roasting, basting with wine (or 1/4 cup broth) occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, 2 1/2 to 3 hours.
  • (If the bird is browning too quickly, tent it loosely with foil.)
  • 5.Meanwhile, in a large heavy saucepan, heat oil over medium heat.
  • Add carrots, onions, celery, garlic and reserved giblets and neck; cook, stirring occasionally, until well browned, 15 to 30 minutes.
  • Add chicken broth, peppercorns, thyme and bay leaf.
  • Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes.
  • Strain through a fine sieve.
  • Chill until ready to use.
  • Skim off fat.
  • 6.When turkey is done, transfer it to a carving board.
  • Tent loosely with foil and let rest for 20 to 30 minutes.
  • 7.Strain drippings from roasting pan into a small bowl; chill in the freezer for 20 minutes.
  • Add sherry to roasting pan; cook over medium heat, scraping up any browned bits, for about 1 minute.
  • Strain into a saucepan.
  • Add reserved giblet stock and bring to a simmer.
  • Skim and discard fat from chilled pan juices; add juices, vinegar and Worcestershire sauce to simmering stock.
  • 8.In a small bowl, combine water and cornstarch.
  • Slowly add to the simmering gravy, whisking until slightly thickened.
  • Season with salt and pepper.
  • 9.Remove twine from turkey and carve, discarding skin.
  • Serve with gravy.
  • MAKES 12 SERVINGS, PLUS LEFTOVERS.
  • 225 calones per 4-ounce serving: 34 grams protein; 5 grams fat(1 7 grams saturated fat); 3 grams carbohydrate; 270 mg sodium; 86 mg cholesterol; 0 grams fiber.
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