Low Fat Roast Turkey with Gravy
Elevate your holiday feast with this delectable Low Fat Roast Turkey with Gravy, a healthier twist on a classic favorite! Perfectly roasted to juicy perfection with a flavorful blend of olive oil, garlic, thyme, and spices, this 10-pound turkey boasts moist, tender meat and a stunningly crisp skin. The accompanying rich, homemade gravy, lightened with low-sodium chicken broth and a touch of flour, enhances the dish without the extra fat. With simple preparation and wholesome ingredients, this recipe is an excellent choice for a more balanced holiday menu. Ready in just over 3 hours and serving up to 12 guests, it’s ideal for Thanksgiving, Christmas, or any celebratory gathering. Impress your loved ones with this savory roast turkey and smooth, low-fat gravy—comfort food made healthy and irresistible!
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Recipe Information
Ingredients
- 10 pounds Whole turkey
- 2 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 4 cups Low sodium chicken broth
- 3 tablespoons All-purpose flour
- 0.25 cup Cold water
Instructions
Preheat your oven to 325°F (165°C).
Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels.
In a small bowl, mix together the olive oil, sea salt, black pepper, garlic powder, onion powder, and dried thyme.
Rub the olive oil mixture all over the turkey skin, ensuring even coverage.
Place the turkey on a rack in a roasting pan breast side up.
Pour 2 cups of the low sodium chicken broth into the bottom of the roasting pan to keep the turkey moist and assist in creating gravy.
Roast the turkey in the preheated oven. It typically takes about 13-15 minutes per pound, so for a 10-pound turkey, about 2.5 to 3 hours.
Insert a meat thermometer into the thickest part of the thigh without touching the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).
Once cooked, remove the turkey from the oven, tent it loosely with aluminum foil, and let it rest for at least 20 minutes before carving.
While the turkey is resting, prepare the gravy. Skim off the fat from the drippings in the roasting pan.
Place the roasting pan on the stovetop over medium heat. Add the remaining 2 cups of chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.
In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
Slowly whisk the slurry into the simmering broth in the pan to thicken the gravy. Continue to whisk until the gravy is smooth and reaches the desired consistency.
Season the gravy with additional salt and pepper to taste, if necessary.
Strain the gravy through a fine-mesh sieve into a serving jug to remove any lumps.
Serve the carved turkey with the homemade low-fat gravy.
Nutrition Facts
Calories |
6551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 9598 mg | 417% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 1105.0 g | 2210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 11768 mg | 250% | |
*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.
