Mediterranean Diet Roast Turkey with Gravy
Indulge in the wholesome flavors of the Mediterranean with this succulent Mediterranean Diet Roast Turkey with Gravy, a perfect centerpiece for any gathering. This healthier twist on a classic roast turkey features a vibrant herb and lemon marinade made with fresh rosemary, thyme, oregano, garlic, and zesty lemons, all brought together with heart-healthy extra virgin olive oil. Roasted to golden perfection, the turkey is basted in its own flavorful juices, ensuring tender, juicy meat with every bite. Paired with a silky, homemade gravy crafted from the turkey's pan drippings, rich stock, and a buttery roux, this dish is both comforting and elegant. Perfectly suited for holidays or special occasions, this Mediterranean-inspired recipe not only celebrates clean eating but also delivers robust, irresistible flavor.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Extra virgin olive oil
- 2 whole Lemon
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh oregano
- 6 whole Garlic cloves
- 2 tablespoons Salt
- 1 tablespoon Ground black pepper
- 1 large Onion
- 4 cups Chicken or turkey stock
- 0.25 cups All-purpose flour
- 4 tablespoons Unsalted butter
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey from its packaging. Pat it dry with paper towels inside and out. Let it sit out at room temperature for about 30 minutes.
Zest one lemon and combine with chopped rosemary, thyme, oregano, minced garlic, salt, and pepper in a bowl. Add olive oil to form a paste.
Gently separate the skin from the breast meat of the turkey, being careful not to tear it. Rub half of the herb paste directly onto the breast under the skin. Rub the remaining herb paste all over the exterior of the turkey, including legs and wings.
Pour the juice from the zested lemon and the juice of the second lemon inside the cavity. Stuff the cavity with the squeezed lemon halves and a few sprigs of the herbs.
Tie the legs together with kitchen twine and tuck the wings under the body. Place in a roasting pan on a rack.
Roughly chop the onion and scatter around the turkey in the roasting pan.
Roast the turkey for approximately 3 hours or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, basting occasionally with pan juices.
Once done, remove the turkey from the oven, cover it loosely with foil, and let it rest for at least 20 minutes before carving.
For the gravy, strain the pan drippings and discard solids. Skim off excess fat.
In a saucepan, melt butter over medium heat, stir in the flour, and cook for about 1-2 minutes to form a roux.
Gradually whisk in the stock and pan drippings. Continue to whisk until the gravy is smooth and thickened, about 5-7 minutes.
Season with salt and pepper to taste and serve alongside the sliced turkey.
Nutrition Facts
Calories |
9066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.1 g | 454% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 20892 mg | 908% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.5 g | ||
| Protein | 1322.2 g | 2644% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 66.3 mg | 368% | |
| Potassium | 13963 mg | 297% | |
*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.
