Weight Watchers Roast Turkey with Pan
4-ounce serving with 2 tablespoons gravy
Weight Watcher Points – 5 Points
1 15-pound turkey with giblets
2 tablespoons chopped fresh thyme or 2 teaspoons crushed dried
1 tablespoon chopped fresh sage or 1 teaspoon crushed dried
12 large cloves garlic, smashed with the sides of a knife
1/4 cup dry white wine (optional)
1 onion, peeled and cut into quarters
2 carrots, peeled and sliced
4 cups 98% fat-free, no-salt-added canned chicken broth
2 parsley sprigs
1 small bay leaf
1/4 cup dry red wine
salt and freshly ground pepper
Place oven rack in lowest position; preheat oven to 325°F 160°C), .
Remove and set aside neck and giblets for gravy. Remove and discard any fat from
turkey. Wash turkey; pat dry with paper towels. Combine thyme, and sage.
Sprinkle turkey with the mixture. Place turkey on a rack in a large roasting
pan. Place garlic cloves in body cavity.
Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast side up,
for 3 1/2 hours or until an instant meat thermometer registers180°F when
inserted in the thickest part of a thigh, rotating the pan and removing the foil
tent after 2 1/2 hours roasting time. If using wine, baste turkey several times
with white wine.
Meanwhile, rinse neck and giblets; remove and discard neck skin and any fat.
Place neck and giblets in a large saucepan with onion, carrot, celery, chicken
broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat and simmer,
partially covered, for 30 minutes. Discard the neck and giblets, parsley sprigs,
and bay leaf. Strain the broth and vegetables through a fine sieve, forcing as
much of the vegetables as possible into the strained broth. (You should get
about 2 1/2 cups liquid). Chill strained liquid until ready to use.
When turkey is done, remove from oven and place on a carving platter. Remove the
garlic cloves from the body cavity. Squeeze the roasted garlic pulp into a small
bowl and set aside. Loosely cover the turkey with foil and let rest for 20 to 30
minutes before carving.
Meanwhile, pour the pan drippings from the roasting pan through a fine sieve
into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes to
solidify the fat.
Stir the red wine and 2 tablespoons of the reserved giblet broth into the
roasting pan and cook on top of the stove over medium-high heat, scraping up any
browned bits. Transfer the mixture to a medium
saucepan. Skim off all fat which has formed at the top of the pan drippings. Add
the de-fatted drippings and remaining reserved broth to the saucepan. Bring to a
boil and whisk in reserved roasted garlic
pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has
thickened slightly. Taste and add salt (if using) and pepper to taste.
Carve the turkey, discarding the skin. Arrange the turkey on a serving platter.
Pour the gravy into a sauceboat and pass separately.