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Herb-rubbed turkey au jus

Recipe Information

Description:
Herb-rubbed turkey au jus is a delicious American recipe usually served as a main dish. It requires about 20 minutes of prep time and about 5 hours, 40 minutes of cooking time for a combined total time of 6 hours. The overall cooking skill level is considered intermediate. This recipe will yield 10 servings if prepared as directed.
Servings 10
Preparation Time 20 Minutes
Cook Time 5 Hours, 40 Minutes
Total Time 6 Hours
Difficulty Intermediate
Main Ingredient Turkey; Pan Drippings
Category Poultry; Nuts, Fats, & Oils
Meal Lunch; Dinner; Snack
Type Main Dish
Subtype Sauce/Gravy
Cuisine American; French
Cook Method Baking; Sautéing
Diet

Ingredients

  • 2 teaspoons dried sage

  • 1 tablespoon dried thyme

  • 2 tablespoons fresh parsley, chopped

  • 2 teaspoons dried sage

  • 1 tablespoon dried thyme

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons honey

  • 1/2 cup apple juice

  • 1 cup defatted pan drippings

  • 1 whole turkey (15 pounds), thawed

  • 1 tablespoon olive oil

  • 1/2 cup water

Directions

  • Preheat the oven to 325°F.

  • To make the rub, mix 2 teaspoons sage, 1 tablespoon thyme, and 2 tablespoons parsley in a small bowl. Set aside.

  • Remove and discard the neck and giblets from the turkey. Using cold water, rinse the inner and outer portions of the turkey, then dry with paper towels.

  • Gently loosen the skin of the turkey by insert fingers or a spoon between the layer of skin and the meat, starting at the neck area. Set the turkey onto a roasting pan rack, breast side up. Pull up on the skin of each breast, and rub approximately 1 tablespoon of the herb mixture underneath. Coat the outer portion of the turkey with olive oil, then top with the remaining herb mixture.

  • Tie the turkey legs together. Place the roasting pan into the oven. Bake turkey for 1 1/2 hours, then place a tent of aluminum foil over the turkey to prevent drying.

  • Continue roasting the turkey for another 3 to 3 1/2 hours or until the juices run clear from the thigh when the thigh is pierced or when the breast meat reaches 170-175°F.

  • Once cooked remove the turkey from the oven, and allow to rest for 20 minutes. Add 1/2 cup of water to the roasting pan, and scrape up the browned bits. Pour the pan drippings into a gravy separator and de-fat a 1 cup portion of the drippings.

  • To make the au jus, add 2 teaspoons sage, 1 tablespoon thyme, 2 tablespoons parsley, 2 tablespoons honey, and apple juice to a saucepan, and heat over medium heat until sauce simmers. Continue simmering until the sauce is reduced by half. Pour the defatted drippings into the saucepan, and bring the juices to a boil, stirring often.

  • After the turkey has been carved, drizzle the slices with the au jus, and serve immediately.

Nutrition (per serving)

  • Calories: 215 cal

  • Total fat: 3g

  • Saturated fat: 1g

  • Monounsaturated fat: 1g

  • Cholesterol: 122mg

  • Sodium: 85mg

  • Potassium: 361mg

  • Carbohydrate: 5g

  • Fiber: <1g

  • Protein: 37g

  • Calcium: 41mg