Herb-Rubbed Turkey 1 turkey (10 to 12 pounds) 1 tablespoon each salt, dried thyme and marjoram 2 teaspoons dried rosemary, crushed 1-1/2 teaspoons rubbed sage 3/4 teaspoon celery seed, crushed 3/4 teaspoon pepper 2 medium carrots, cut into pieces 1 medium onion, cut into wedges 1 celery rib with leaves, cut into pieces ROASTED GARLIC GRAVY: 2 whole garlic bulbs 3 teaspoons olive or canola oil, divided 2 celery ribs, cut into pieces Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herb-Rubbed Turkey cont. 1 medium onion, cut into wedges 1 medium carrot, cut into pieces 6-1/4 cups water, divided 10 black peppercorns 2 whole cloves 3 sprigs fresh parsley 2 bay leaves 1 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/4 cup cornstarch 1/4 teaspoon salt Pepper to taste Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

Herb-Rubbed Turkey Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired. Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside. To make broth, cut reserved gizzard and heart Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herb-Rubbed Turkey cont. into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables. When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Herb-Rubbed Turkey Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy. Yield: 12 servings plus leftovers. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008