Ingredients
1
(12 to 14 lb) whole turkey, thawed if frozen
3
tablespoons extra-virgin olive oil
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
3
sprigs fresh rosemary
2
sprigs fresh thyme
2
sprigs fresh sage
2
sprigs fresh oregano
1
lemon, halved
2
carrots, halved
4
celery stalks, halved
1
carton (32 oz) Progresso™ chicken broth (4 cups)
4
cups water
2
cups sweetened dried cranberries
1
cup water
1/4
cup sugar
2
teaspoons chopped fresh sage leaves
3/4
cup all-purpose flour
3/4
cup butter
1
carton (32 oz) Progresso™ chicken broth (4 cups)
Preparation
Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.
