Herb Roasted Turkey and Gravy an easy and delicious main dish poultry for Thanksgiving holidays or any time of the year. Nice recipe and very yummy

Ingredients 

1 small (8- to 10-pound) 

turkey, thawed

½ cup coarse-grained or Dijon-style mustard

¼ cup chopped fresh sage

2 tablespoons chopped fresh thyme

2 tablespoons chopped

chives or tarragon

2 tablespoons all-purpose flour

1 cup reduced-sodium,

fat-free chicken

broth

¼ cup fat-free half and half teaspoon salt

teaspoon black pepper

Method

1. Heat oven to 450°F. Rinse turkey with cold water. Pat dry with paper towels. Carefully insert fingers under skin beginning at neck cavity and slide down over breast forming a pocket between skin and turkey breast,

2. Combine mustard, sage, thyme and chives in a small bowl, Spoon mixture into pocket. Use fingers to massage outside of skin, spreading mustard mixture into an even layer. 

3. Place breast side up on a rack in a shallow roasting pan. PIae n oven. Reduce heat to 325°F. 

4. Roast turkey 18 minutes per pound unstuffed, 20 minutes per pound stuffed or until internal temperature reads 180°F on a meat thermometer inserted into the thigh, making sure not to touch bone. Once turkey browns, tent with foil for remaining roasting time.

5. Transfer cooked turkey to a carving board with a well to catch drippings. Tent with foil; let stand 20 minutes before carving.

6. Meanwhile, pour drippings from roasting pan into a glass measuring cup. Spoon 2 tablespoons of the fat into a medium saucepan. Place over medium heat. Add flour and

cook and stir 1 minute. Add broth. Simmer over medium heat, stirring constantly.

7. Spoon off remaining fat from resenied pan drippings and discard, Add drippings to gravy. Stir in half and half, salt and pepper. Transfer to a serving pitcher.

8. Discard turkey skin. Carve and transfer to platter. Spoon stuffing into a serving bowl. Makes 14 servings (3 ounces meat, 2 tablespoons gravy per serving)