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Epicurious

Herb-Rubbed Turkey with Roasted-Garlic Gravy

By Kathryn Matthews

4.2

(27)

Contrary to popular opinion, Thanksgiving turkey, when not butter-basted, can be a healthful centerpiece to the meal. It's a superb source of lean protein, B vitamins, magnesium, and potassium. To add flavor without adding fat, this recipe uses a garlic-herb rub and a small amount of grapeseed oil, which raises good cholesterol. Another calorie-saving trick: In the gravy, roasted garlic replaces most of the fat from the drippings.

NOTE:

To gauge turkey doneness, an instant thermometer should be inserted into the thickest part of the thigh. The U.S. Department of Agriculture recommends that this meatiest part be cooked to 180°F. Other cooking experts believe that the bird can safely be removed from the oven at 170°F, because the internal temperature will rise an additional 10 degrees as the turkey rests.
I (the author), however, follow another school of thought, which asserts that, since bacteria is killed instantly at 160°F, the turkey need only be cooked to 165°F. At this point the juices should run clear.
To read more about cooking turkeys and food safety, check out our Thanksgiving guide or usda.gov.

TIP:
To easily separate fat from pan drippings, place zip-top plastic bag inside 4-cup glass measure. Let drippings cool slightly, so they will not melt bag, pour in, and let stand 10 minutes (fat will rise to top). Seal bag and carefully snip off one bottom corner. Drain drippings into measuring cup, stopping before fat reaches opening.

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