Low Sodium Roast Turkey with Gravy

Juicy, tender, and packed with aromatic flavors, this **Low Sodium Roast Turkey with Gravy** is a healthier take on a classic holiday favorite. Perfect for family gatherings or festive occasions, this recipe delivers all the savory goodness without the extra salt. A blend of fresh herbs like thyme, rosemary, and sage, combined with unsalted butter and minced garlic, creates a rich, fragrant coating for the turkey, while lemons nestled inside the cavity add a subtle citrus brightness. Resting on a bed of roasted vegetables, the turkey roasts to perfection, leaving behind drippings that are transformed into a velvety, low-sodium gravy. Whether you're watching your sodium intake or simply looking for a flavorful centerpiece, this turkey, with its crisp golden skin and moist interior, promises to impress every guest at the table.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 0.5 cups unsalted butter
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 1 tablespoon fresh sage
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 lemons
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 yellow onion, quartered
• 4 cups low sodium chicken broth
• 0.25 cups all-purpose flour
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove giblets and neck from the turkey and pat the turkey dry with paper towels.

Step 3

In a bowl, combine unsalted butter, fresh thyme, fresh rosemary, fresh sage, minced garlic, and freshly ground black pepper.

Step 4

Gently loosen the skin over the turkey breast and rub half of the butter-herb mixture under the skin and the remaining over the entire turkey.

Step 5

Cut the lemons into quarters and place inside the turkey cavity along with a few sprigs of the fresh herbs.

Step 6

Truss the turkey legs with kitchen string to hold its shape during roasting.

Step 7

Spread carrots, celery, and onion on the bottom of a large roasting pan and drizzle with olive oil.

Step 8

Set the turkey on top of the vegetables breast side up.

Step 9

Place the turkey in the oven and roast for about 3.5 to 4 hours, basting occasionally with pan juices, until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).

Step 10

Remove the turkey from the oven and transfer to a carving board to rest for at least 20 minutes before carving.

Step 11

To make the gravy, remove the vegetables from the roasting pan and place the pan on the stovetop over medium heat.

Step 12

Add flour to the pan drippings and stir constantly until it turns lightly browned.

Step 13

Slowly whisk in the low sodium chicken broth, scraping up any browned bits from the pan.

Step 14

Allow the mixture to simmer until thickened. Adjust seasonings to taste, keeping the low-sodium preference in mind.

Step 15

Strain the gravy through a sieve into a serving dish to remove any solids.

Step 16

Carve the turkey and serve with the low-sodium gravy.

Nutrition Facts

Serving size	(7163.9g)

Amount per serving	% Daily Value*
Calories	8408.2

Total Fat 268.2g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 3934.2mg	0%
Sodium 5799.8mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 23.0g
Protein 1329.8g	0%

Vitamin D 0IU	0%
Calcium 942.5mg	0%
Iron 67.2mg	0%
Potassium 15449.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 66.1%

Carbs: 4.0%