Photo of Herb roasted turkey with gravy and cranberry sauce by WW

Herb roasted turkey with gravy and cranberry sauce

7
7
7
SmartPoints® value per serving
Total Time
3 hr
Prep
50 min
Cook
2 hr 10 min
Serves
15
Difficulty
Moderate
Turkey with all the trimmings! Our classic gravy and cranberry sauce will make it an unforgetable Christmas feast.

Ingredients

reduced fat oil spread

120 g

garlic

2 clove(s), crushed

fresh sage

3 tbs, finely chopped

fresh thyme

1 tbs, leaves

fresh lemon rind

1 tbs, grated

Turkey, whole, roasted

1400 g, (Buy 1 x 3.5kg whole turkey)

lemon juice

1 tbs

onion

600 g, (pickling), peeled, halved if large

garlic

140 g, (2 extra bulbs), unpeeled, cloves separated

fresh thyme

1 bag(s), (4 sprigs)

orange rind

6 g, (2 thick strips)

cranberry sauce

275 ml

cinnamon quill

1 whole

Port

80 ml

gravy powder

65 g, light

chicken stock

500 ml, salt reduced

Instructions

  1. To make the herb spread, place canola spread, crushed garlic, sage, thyme, lemon rind and juice in a medium bowl. Season with salt and pepper. Stir to combine.
  2. Preheat oven to 180°C or 160°C fan-forced. Remove neck and giblets from inside turkey and discard. Rinse turkey under cold water, pat dry inside and out. Tuck wings under body. Starting from the leg end of the turkey, loosen skin over breast and tops of legs using fingers or the handle of a wooden spoon. Push herb spread under skin of turkey, being careful not to break the skin.
  3. Place turkey on a wire rack in a baking dish, tucking neck flap under body. Tie legs together with kitchen string. Lightly spray turkey with oil. Cover with foil. Bake for 1 hr 45 mins, basting occasionally with pan juices. Remove foil.
  4. Bake for a further 25 mins, basting occasionally, until juices run clear when the thickest part of the thigh is pierced with a skewer.
  5. Next, place onions, extra garlic and thyme in a separate baking dish. Lightly spray with oil and season with salt and pepper. Bake, turning occasionally for 45 mins or until golden and tender.
  6. To make the cranberry sauce, place orange rind, sauce, cinnamon, port and ¼ cup water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 mins or until thickened. Remove from heat. Discard cinnamon stick and orange rind. Serve warm or cold.
  7. Remove turkey from oven. Transfer to a serving platter with vegetables. Cover loosely with foil and set aside for 10 mins.

Start eating better than ever!