11 Ingredients
  • 1 (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock
  • 1/2 medium onion
  • 1 bunch thyme
  • 5 tablespoons unsalted butter, melted, divided
  • 1 cup water
  • 2 cups hot turkey stock
  • 1/3 cup all-purpose flour
  • Melted unsalted butter if necessary
  • Reserved chopped giblets from stock (optional)
  • Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator
  • Garnish: thyme sprigs
Nutrition
1433
72% daily value
6 servings
                                       
                                            high-​protein, low-​carb, low-​sugar
     

Fat

105% 69

Saturated

127% 25

Trans

- 1

Monounsaturated

- 21

Polyunsaturated

- 13

Carbs

4% 11

Carbs (net)

- 10

Fiber

3% 1

Sugars

- 2

Sugars, added

- 0

Protein

367% 184

Cholesterol

219% 657

Sodium

44% 1053

Calcium

11% 115

Magnesium

52% 219

Potassium

42% 1994

Iron

45% 8

Zinc

137% 15

Phosphorus

224% 1566

Vitamin A

36% 321

Vitamin C

5% 5

Thiamin (B1)

41% 0

Riboflavin (B2)

128% 2

Niacin (B3)

409% 65

Vitamin B6

390% 5

Folate equivalent (total)

22% 86

Folate (food)

- 68

Folic acid

- 11

Vitamin B12

426% 10

Vitamin D

19% 3

Vitamin E

9% 1

Vitamin K

2% 2
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