Spiced Rubbed Turkey With Balsamic and Thyme Gravy

Name: Spiced Rubbed Turkey With Balsamic and Thyme Gravy
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 12 serving(s)
Ingredients: 1 turkey, 9-10 lb., thawed; 2 teaspoons salt; 2 teaspoons paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 onions, diced in large pieces, divided; 2 stalks celery, diced in larger pieces; 1 lemon wedge; 3 sprigs fresh thyme; 1 sprig fresh rosemary, broken in half; 4 carrots, diced in large pieces; 1 cup chicken broth, 30% less sodium; 1 cup water; 2 -3 cups chicken broth, 30% less sodium, divided; 1/3 cup unsalted butter; 1/3 cup flour; 1 teaspoon balsamic vinegar (aged balsamic vinegar of Modena is my favorite); 2 teaspoons fresh thyme leaves; salt and pepper

Submitted by Chef mariajane

"Getting ready for the Holidays!! This spice rub guarantees a rich-tasting golden bird without the need for basting."

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Ready In:: 3hrs 45mins
Ingredients:: 19
Serves:: 12

ingredients

SPICE-RUBBED TURKEY
1 turkey, 9-10 lb., thawed
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground cumin
¹⁄₂ teaspoon ground coriander
3 onions, diced in large pieces, divided
2 stalks celery, diced in larger pieces
1 lemon wedge
3 sprigs fresh thyme
1 sprig fresh rosemary, broken in half
4 carrots, diced in large pieces
1 cup chicken broth, 30% less sodium
1 cup water
BALSAMIC AND THYME GRAVY
2 -3 cups chicken broth, 30% less sodium, divided
¹⁄₃ cup unsalted butter
¹⁄₃ cup flour
1 teaspoon balsamic vinegar (aged balsamic vinegar of Modena is my favorite)
2 teaspoons fresh thyme leaves
salt and pepper

directions

Preheat oven to 325°F
Remove wrapping and plastic insert from turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry.
In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey - inside cavity and over skin - especially the breast and top side.
Put a handful of diced onion, the lemon wedge and the herbs in the cavity. Set aside.
In the bottom of the roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup water; add more water if needed so that liquid covers vegetables but doesn't touch the turkey.
Tent turkey loosely with foil and roast, breast side up, for about 3 1/2 hours or until the thickest part of the thigh registers 175F on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly.
Transfer cooked turkey to a platter (internal temperature should rise to 185F) and allow to rest for 15-20 minutes.
GRAVY: Pour contents of roasting pan through fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup chicken broth and over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid.
With the back of a spoon press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups stock.
In a medium, heavy bottom saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 minutes. Whisk in stock, a little at a time, over low heat, Once all the stock is incorporated, heat the gravy gently, whisking until smooth Add balsamic vinegar and thyme. Adjust seasoning if necessary.
Carve turkey and serve with gravy. HAPPY HOLIDAYS!

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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