Low Sodium Roast Turkey with Gravy
Delight in the wholesome flavors of this Low Sodium Roast Turkey with Gravy—a perfect centerpiece for your next feast without the added salt. This recipe features a succulent 12-pound turkey seasoned with a fragrant blend of fresh thyme, rosemary, sage, and garlic, all infused with the natural zest of lemons. Roasted to golden perfection atop a bed of carrots, celery, and onion, the turkey remains moist and flavorful while keeping sodium levels in check. The pan drippings are transformed into a rich, velvety gravy using low sodium chicken broth, ensuring a healthier yet satisfying finishing touch. With simple prep, straightforward instructions, and plenty of servings for family and friends, this recipe is ideal for holidays or special gatherings where health and taste come together beautifully.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.5 cups unsalted butter
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh sage
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 lemons
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, quartered
- 4 cups low sodium chicken broth
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (165°C).
Remove giblets and neck from the turkey and pat the turkey dry with paper towels.
In a bowl, combine unsalted butter, fresh thyme, fresh rosemary, fresh sage, minced garlic, and freshly ground black pepper.
Gently loosen the skin over the turkey breast and rub half of the butter-herb mixture under the skin and the remaining over the entire turkey.
Cut the lemons into quarters and place inside the turkey cavity along with a few sprigs of the fresh herbs.
Truss the turkey legs with kitchen string to hold its shape during roasting.
Spread carrots, celery, and onion on the bottom of a large roasting pan and drizzle with olive oil.
Set the turkey on top of the vegetables breast side up.
Place the turkey in the oven and roast for about 3.5 to 4 hours, basting occasionally with pan juices, until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
Remove the turkey from the oven and transfer to a carving board to rest for at least 20 minutes before carving.
To make the gravy, remove the vegetables from the roasting pan and place the pan on the stovetop over medium heat.
Add flour to the pan drippings and stir constantly until it turns lightly browned.
Slowly whisk in the low sodium chicken broth, scraping up any browned bits from the pan.
Allow the mixture to simmer until thickened. Adjust seasonings to taste, keeping the low-sodium preference in mind.
Strain the gravy through a sieve into a serving dish to remove any solids.
Carve the turkey and serve with the low-sodium gravy.
Nutrition Facts
Calories |
8408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.2 g | 344% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.0 g | ||
| Protein | 1329.8 g | 2660% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 942 mg | 72% | |
| Iron | 67.2 mg | 373% | |
| Potassium | 15450 mg | 329% | |
*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.
