Marinated Turkey With Chive Gravy Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodMain Ingredient


 Fresh turkey20 Pound
 Freshly ground pepper To Taste
 Salt To Taste
 Reserved lemon rinds2
 Marinade1 Tablespoon (Christina'S Variety)
 Rosemary sprig3 , chopped (Fresh Ones)
 Thyme sprig3 , chopped (Fresh Ones)
 Chopped sage leaves1⁄4 Cup (4 tbs)
 Chopped fresh oregano1⁄4 Cup (4 tbs)
 Chive gravy2 Tablespoon
 Chicken broth5 Cup (80 tbs) (Or Stock)
 Cornstarch1⁄4 Cup (4 tbs)
 Dry sherry1⁄2 Cup (8 tbs)
 Minced fresh chives1⁄2 Cup (8 tbs)


Preheat the oven to 325°F.
Rinse the turkey and pat dry.
Sprinkle with salt and pepper.
Stuff the reserved lemon rinds into the cavity.
Pull the neck skin to the back of the turkey and skewer closed.
Tie the legs together.
Twist the wing tips under the back.
Place turkey breast side up on a rack in a large roasting pan.
Pour the marinade over the turkey and sprinkle with the herbs.
Cover with foil and roast for 2 1/2 hours.
Remove the foil and insert a meat thermometer in the thickest part of the breast or thigh, but not touching the bone.
Continue roasting, uncovered, basting every 15 minutes, approximately 3 to 4 hours more, until the meat thermometer registers 185°F, a drumstick twists easily in its socket, and the turkey is golden brown.
Remove the turkey from the oven and transfer to a carving board, reserving the pan drippings.
Cover the bird with foil to keep warm.
Let stand 15 minutes before carving.
For the gravy.
Skim the fat from the pan drippings and transfer to a medium-size saucepan.
Combine 1/2 cup of the chicken broth and the cornstarch and stir into the saucepan along with the remaining broth.
If you want thicker gravy, repeat the process.
Bring the mixture to a boil and reduce heat.
Simmer until the mixture thickens and bubbles, then stir in the sherry and chives.
Cook 2 minutes more.
Season with salt and pepper.