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Meat - Herb Roasted Turkey with Mushroom Gravy

Source of Recipe

from just recipes


List of Ingredients

Herb Roasted Turkey with Mushroom Gravy

10 - 12 pound turkey
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 medium onion ,quartered
peel of 1 lemon, cut into strips
1 cup dried mushrooms, reconstituted (reserve 1 cup liquid)
1 cup low sodium chicken broth
2 tablespoons dry white wine
2 teaspoons potato starch
1/2 teaspoon dried chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Recipe

Preheat oven to 325 degrees F.
Remove turkey giblets and neck from body cavities.
Rinse turkey inside and out; pat dry with paper towels.
Starting at neck, using your fingers, gently loosen skin over entire breast.
Place thyme and rosemary sprigs at even intervals under skin; pat skin
back in place. Place onion and lemon peel in body cavity.
Place turkey breast-side down on rack in roasting pan. Roast for 3 1/2 to 4
hours, until meat thermometer inserted in fleshy part of inner thigh (not
touching bone) reaches 180 F. Let stand 15 minutes before carving.
Remove skin before eating.

to prepare gravy:
Pour pan drippings into a 2 cup measure; let stand for 5 minutes. Skim
off and discard any fat. Then pour into a small saucepan.
Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch,
chives, salt and pepper. Bring to a boil. Simmer for 2 minutes.
Serve with turkey. Makes 12 servings.

Nutritional info per serving of 3 ounces turkey and 1/4 cup gravy:
Calories 159, Protein 25g, Sodium 114mg, Fat 4g,
Carbohydrates 3g

Exchanges: 3 Lean-Meat, 1/4 Vegetable
Worth 3 points if counting