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Recipe: Herb-rubbed turkey au jus

Recipe: Herb-rubbed turkey au jus

Herb-rubbed turkey au jus — one of many healthy recipes from Mayo Clinic.

Instead of adding butter to the turkey and serving it with gravy, this healthy version is complemented with an herbal rub and a flavorful au jus.


Directions

Preheat the oven to 325 F.

In a small bowl, combine the sage, thyme and parsley to make the rub. Mix well and set aside.

Remove the neck and giblets from the turkey and discard. Rinse the turkey inside and out with cool water. Pat dry with paper towels.

Starting at the neck area, insert fingers or a spoon between the layer of skin and meat to gently loosen the skin. Place the turkey breast-side up on a rack in a roasting pan. Add about 1 tablespoon of the herb mixture under the skin of each breast. Rub the outside of the turkey with the olive oil. Rub the remaining herb mixture over the outside of the bird.

Loosely tie the legs together. Place into the middle of the oven.

After about 1 1/2 hours, cover the turkey with a tent of foil to prevent overcooking. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. The turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.

Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up the browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for the au jus.

To make the au jus, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.

Carve the turkey and drizzle turkey slices with the herbed au jus. Serve immediately.


Ingredients

For the rub

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1 whole turkey (about 15 pounds), thawed
  • 1 tablespoon olive oil
  • 1/2 cup water

For the au jus

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons honey
  • 1/2 cup apple juice
  • 1 cup defatted pan drippings

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets1/2 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets1/2 
HWP
Carbs 
Fats 
Protein Dairy
Sweets1/2 
Vegetables 
NutrientAnalysis
Calcium 
Calories215 
Carbohydrate5 g 
Cholesterol117 mg 
Fibertrace 
Monounsaturatedfat1 g 
Potassium 
Protein37 g 
Saturatedfat1 g 
Servingsize4 ounces light and dark meat 
Sodium91 mg 
TotalFat3 g 

2012-10-20

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