Oil-Basted Parmesan Turkey with Walnut Gravy

Health score
23%
Oil-Basted Parmesan Turkey with Walnut Gravy
180 min.
18
420kcal

Suggestions

Ingredients

  • teaspoon pepper black divided freshly ground
  • 4.5 cups chicken stock see unsalted divided
  • tablespoons flour all-purpose
  • tablespoons thyme leaves fresh chopped
  • teaspoon kosher salt divided
  •  onions divided halved
  • 0.5 cup parmigiano-reggiano cheese shredded finely
  •  pears divided halved
  • 12 pound turkey fresh thawed at room temperature
  • 0.3 cup walnut oil divided toasted
  • 0.5 cup walnuts toasted chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • sieve
  • blender
  • roasting pan
  • kitchen thermometer
  • ziploc bags
  • kitchen twine

Directions

  1. Preheat oven to 50
  2. Remove giblets and neck from turkey; discard. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine 1 tablespoon oil, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese in a small bowl. Rub cheese mixture under loosened skin over flesh.
  4. Place 1 pear and 1 onion in cavity. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine.
  5. Place turkey on the rack of a roasting pan coated with cooking spray. Arrange remaining 3 pears and remaining onion, cut sides down, in a roasting pan coated with cooking spray; place rack with turkey in pan.
  6. Bake at 500 for 30 minutes.
  7. Pour 1 1/2 cups stock over turkey; reduce heat to 35
  8. Bake at 350 for 1 hour.
  9. Pour 1 1/2 cups stock over turkey; bake for 10 minutes.
  10. Brush 1 1/2 tablespoons walnut oil over turkey; bake 20 minutes.
  11. Brush remaining 1 1/2 tablespoons walnut oil over turkey; bake 10 minutes or until a thermometer inserted in the thickest part of the thigh registers 16
  12. Remove from oven.
  13. Place turkey, breast side down, on a rimmed baking sheet coated with cooking spray.
  14. Let stand 30 minutes.
  15. Strain pan drippings through a sieve into a bowl; discard solids.
  16. Place a zip-top plastic bag inside a 2-cup glass measure.
  17. Pour pan drippings into bag.
  18. Let stand 10 minutes (fat will rise to the top).
  19. Seal bag; carefully snip off 1 bottom corner of bag.
  20. Drain drippings into a saucepan, stopping before fat layer reaches opening; discard fat.
  21. Combine remaining 1 1/2 cups stock and flour in a bowl, stirring with a whisk.
  22. Add stock mixture and walnuts to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture thickens.
  23. Remove from heat; stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
  24. Pour mixture into a blender.
  25. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
  26. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
  27. Serve gravy with turkey.

Nutrition Facts

Calories420kcal
Protein48.06%
Fat40.65%
Carbs11.29%

Properties

Glycemic Index
14.6
Glycemic Load
3.3
Inflammation Score
-8
Nutrition Score
22.530869369921%

Flavonoids

Cyanidin
0.9mg
Catechin
0.11mg
Epigallocatechin
0.23mg
Epicatechin
1.49mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.07mg
Apigenin
0.03mg
Luteolin
0.53mg
Isorhamnetin
0.73mg
Kaempferol
0.08mg
Quercetin
2.81mg

Nutrients percent of daily need

Calories:419.71kcal
20.99%
Fat:18.8g
28.93%
Saturated Fat:4.28g
26.78%
Carbohydrates:11.75g
3.92%
Net Carbohydrates:9.85g
3.58%
Sugar:5.57g
6.18%
Cholesterol:158.27mg
52.76%
Sodium:501.08mg
21.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.03g
100.06%
Vitamin B3:17.6mg
88%
Selenium:48.65µg
69.5%
Vitamin B6:1.37mg
68.7%
Phosphorus:451.58mg
45.16%
Vitamin B12:2.65µg
44.21%
Vitamin B2:0.49mg
28.93%
Zinc:4.18mg
27.87%
Vitamin B5:1.82mg
18.22%
Potassium:635.38mg
18.15%
Magnesium:68.94mg
17.24%
Copper:0.3mg
14.93%
Iron:2.5mg
13.88%
Manganese:0.22mg
11.04%
Vitamin B1:0.16mg
10.91%
Folate:30.86µg
7.71%
Fiber:1.9g
7.6%
Calcium:73.47mg
7.35%
Vitamin C:4.64mg
5.62%
Vitamin D:0.66µg
4.39%
Vitamin A:210.55IU
4.21%
Vitamin K:2.69µg
2.56%
Vitamin E:0.3mg
2.03%
Source:My Recipes