CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Passover, Poultry, Ww |
12 |
Servings |
INGREDIENTS
|
|
Joyce Burton – PDPP83A |
10 |
lb |
To 12 lb. turkey, thawed |
|
|
if frozen |
4 |
|
Sprigs fresh thyme |
4 |
|
Sprigs fresh rosemary |
1 |
|
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 |
t |
Potato starch |
1/2 |
t |
Dried chives |
1/4 |
t |
Salt |
1/8 |
t |
Freshly ground black pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”