Recipe - Herb Roasted Turkey With Mushroom Gravy

Joyce Burton PDPP83A
10 pound 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 cup Dried mushrooms;
reconstituted* (reserve 1
cup liquid)
1 cup Lowsodium chicken broth
1 ounce (2 Tb) dry white wine; or
increase broth by 2 Tb.
2 teaspoon Potato starch
One half teaspoon Dried chives
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper

*To reconstitute mushrooms, cover One half ounce dried cut or sliced up mushrooms with 1
One half 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
breastside up on rack in roasting pan.
4. Roast turkey 3 1/24 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 2cup 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 One fourth cup gravy)
provides: 3 P, One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini