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Herb-Rubbed Turkey

 Herb-Rubbed Turkey
Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.
12 ServingsPrep: 45 min. Bake: 3 hours + cooling


  • 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
  • 2 whole garlic bulbs
  • 3 teaspoons olive oil, divided
  • 2 celery ribs, cut into pieces
  • 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

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Herb-Rubbed Turkey (continued)

Ingredients (continued)

  • Pepper to taste


  • 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 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. Remove and discard turkey skin and
  • vegetables in cavities before carving. Serve with gravy. Yield: 12
  • servings plus leftovers.
Nutritional Facts: One serving (3 ounces cooked turkey, skin removed, with 1/4 cup gravy) equals 190 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 542 mg sodium, 6 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.