Herb Roasted Turkey With Mushroom Gravy

* Exported from MasterCook *

HERB ROASTED TURKEY WITH MUSHROOM GRAVY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ww Poultry
Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Joyce Burton - PDPP83A
10 lb To 12 lb. turkey -- thawed
-if frozen
4 Sprigs fresh thyme
4 Sprigs fresh rosemary
1 md Onion -- quartered
1 Lemon -- Use peel only, cut
-into strips
1 c Dried mushrooms
-reconstituted* (reserve 1
-cup liquid)
1 c Low-sodium chicken broth
1 oz (2 Tb) dry white wine -- or
-increase broth by 2 Tb.
2 ts Potato starch
1/2 ts Dried chives
1/4 ts -Salt
1/8 ts Freshly ground black pepper

*To reconstitute mushrooms, cover 1/2 ounce dried
sliced mushrooms with 1 1/2 cups warm water. Let
stand 30 minutes.
1. Preheat oven to 325 F.
2. Remove turkey giblets and neck from body
cavities. Rinse turkey inside and out; pat dry with
paper towels.
3. 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 up on rack in
roasting pan.
4. Roast turkey 3 1/2-4 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.
5. Meanwhile, to prepare gravy, pour pan drippings
into a 2-cup measure; let stand 5 minutes. Skim off
and discard fat; pour remaining liquid into small
saucepan. Add mushrooms and 1 cup mushroom liquid,
broth, wine, potato starch, chives, salt and pepper;
bring to a boil. Simmer 2 minutes. Serve with turkey.
Each serving (3 ounces turkey and 1/4 cup gravy)
provides: 3 P, 1/4 V, 5 C. Per serving: 159 cal, 25
g pro, 4 g fat, 3 g car, 114 mg sod, 65 mg chol.

Source: "Weight Watchers" magazine, April 1992.



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