Roast Turkey with Classic Pan Gravy

Roast Turkey with Classic Pan Gravy

1 (12-pound) fresh or frozen turkey, thawed
1/3 cup spicy brown mustard
1/4 cup packed chopped fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
Classic Pan Gravy

Preheat oven to 450°. Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.

Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven; immediately reduce the oven temperature to 325° (do not remove turkey from oven).

Bake for 2 hours or until thermometer registers 180°, basting turkey frequently with pan juices. Reserve 3 tablespoons drippings for Classic Pan Gravy; let turkey stand for 25 minutes. Discard skin. Serve with Classic Pan Gravy. Makes 12 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)

Classic Pan Gravy

4 cups water
1/2 cup parsley sprigs
1 teaspoon black peppercorns
2 medium carrots, each cut into 3 pieces
1 large onion, cut into 8 wedges
1 bay leaf
1 (14 1/2-ounce) can chicken broth
Reserved turkey neck and giblets
3/4 cup dry white wine
3 tablespoons all-purpose flour
3 tablespoons reserved turkey drippings
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.

Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally. Makes 2 1/2 cups (serving size: 3 tablespoons)