Heart-Healthy Roast Turkey with Gravy
Elevate your holiday table with our Heart-Healthy Roast Turkey with Gravy—a flavorful, wholesome centerpiece that’s both nutritious and delicious. This tender turkey is rubbed with heart-healthy olive oil, filled with fresh rosemary, thyme, lemon, and garlic for aromatic depth, and roasted atop a colorful bed of onion, carrot, and celery to enhance natural flavors. The low-sodium chicken broth keeps the meat moist, while whole wheat flour transforms the savory pan drippings into a rich, guilt-free gravy. Perfect for family gatherings, this recipe embraces healthy eating without compromising on taste, offering a perfectly golden turkey paired with a smooth, antioxidant-rich gravy that everyone will love.
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Recipe Information
Ingredients
- 10 pounds Whole Turkey
- 3 tablespoons Olive Oil
- 4 cups Low Sodium Chicken Broth
- 1 whole Lemon
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 6 pieces Garlic Cloves
- 1 teaspoon Black Pepper
- 1 medium Onion
- 2 medium Carrot
- 2 pieces Celery Stalk
- 2 tablespoons Whole Wheat Flour
Instructions
Preheat your oven to 325°F (165°C).
Rinse the turkey under cold water and pat it dry with paper towels.
Rub the olive oil all over the turkey, both inside and out. This will help to keep the turkey moist during roasting.
Cut the lemon in half and place it inside the cavity of the turkey along with the rosemary, thyme, and garlic cloves.
Season the outside of the turkey with black pepper.
Roughly chop the onion, carrot, and celery. Scatter them across the bottom of a roasting pan to create a bed for the turkey.
Place the turkey on top of the vegetables in the roasting pan.
Pour 2 cups of low sodium chicken broth into the roasting pan around the turkey, making sure not to pour it over the turkey.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with the juices from the pan, adding more broth if necessary.
Remove the foil during the last 45 minutes to allow the skin to become golden brown and crispy.
Once cooked, transfer the turkey to a cutting board and let it rest for at least 20 minutes before carving.
For the gravy, strain the pan drippings into a small saucepan and place over medium heat.
Whisk in the whole wheat flour to the pan drippings slowly and cook for a couple of minutes until it thickens, stirring constantly.
Gradually stir in 2 cups of the remaining chicken broth and bring the mixture to a simmer, continuing to whisk until the gravy is smooth and intended consistency.
Adjust seasoning with pepper to taste, and serve the gravy alongside the carved turkey.
Nutrition Facts
Calories |
6798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.0 g | ||
| Protein | 1109.5 g | 2219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 56.3 mg | 313% | |
| Potassium | 12669 mg | 270% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
