Low Sodium Herb Rubbed Turkey Recipes

HERB-RUBBED TURKEY

Steps:

• Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

LOW-SODIUM HERB-RUBBED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, mix garlic, herbs and spices until blended. Sprinkle flour into oven bag; shake to coat. Place bag in a roasting pan; add vegetables and sprinkle with 5 teaspoons herb mixture., Pat turkey dry. With fingers, carefully loosen skin from turkey breast; rub half of the remaining herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub remaining herb mixture over inside of turkey. Tuck wings under turkey; tie drumsticks together., Place turkey in bag over vegetables, breast side up; close bag with nylon tie. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. , Remove turkey from oven bag to a serving platter; tent with foil. Let stand 20 minutes before carving. Strain contents of oven bag into a small saucepan, discarding vegetables; skim fat from cooking juices. In a small bowl, mix cornstarch and water until smooth; gradually whisk into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.

TOM COLICCHIO'S HERB-BUTTER TURKEY

Steps:

• Melt the butter in a heavy large deep skillet over high heat. Add the turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add the onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add the 6 cups chicken broth and bring to boil. Reduce the heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
• Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.
• Mix 1/2 cup butter and all the minced herbs in a small bowl; season the herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
• Set a rack at lowest position in the oven and preheat the oven to 425°F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin. Place the turkey on a rack set into a large roasting pan. Sprinkle the main cavity generously with salt and pepper. Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
• Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350°F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
• Strain the pan juices into a bowl; whisk in the gravy base. Melt the reserved 2 tablespoons herb butter in a heavy large saucepan over medium heat; add the flour and whisk constantly until the roux is golden brown, about 6 minutes. Gradually add the pan juice-gravy base mixture; increase the heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce the heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season the gravy with salt and pepper and serve with the turkey.
• he GRAVY BASE can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.

HERB TURKEY RUB

Steps:

• In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.