• 12servings
  • 240minutes
  • 585calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 14 pound(s) turkey

  2. 2 medium onions , peeled and cut into eighths

  3. 2 oranges , cut into eighths

  4. 1 bunch(es) fresh thyme , coarsely chopped

  5. 1 teaspoon(s) dried thyme , (can be substituted for fresh thyme)

  6. 5 bunch(es) fresh sage , coarsely chopped

  7. 1 teaspoon(s) dried sage , (can be substituted for fresh sage)

  8. 1 teaspoon(s) salt

  9. 1 tablespoon(s) vegetable oil

  10. 6 tablespoon(s) butter or margarine

  11. 1/2 cup(s) all-purpose flour

  12. 2 can(s) (14 1/2 ounces each) chicken broth

  13. 1/4 cup(s) dry white wine

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F. Remove giblets from turkey. Rinse turkey and pat dry. Toss onions with oranges, herbs, and salt. Stuff turkey cavity and neck with orange-herb mixture. Secure legs and place in bottom of roasting pan. Insert meat thermometer into thickest part of thigh. Brush turkey with oil, sprinkle with salt and pepper. Roast 3 to 3 1/2 hours, until temperature reaches 180 degrees F. See what pitfalls to avoid when roasting a turkey.

  2. While turkey is roasting, start gravy. Melt butter in large saucepan. Add flour and cook, stirring, over medium-high heat 3 minutes. Whisk in broth and wine. Bring to a boil, stirring often, reduce heat and simmer 15 minutes, stirring often.

  3. Move turkey from roasting pan to cutting board, let stand 30 minutes before carving. Remove oranges and onions from turkey and place in strainer, strain juices from roasting pan into large glass measuring cup. Remove fat from top of juices. (There should be 1 1/4 to 1 2/3 cups pan juices.) Find out the easiest way to carve a bird.

  4. Add strained turkey juices to the gravy. Bring to a boil, stirring constantly, boil one minute.


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