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Herb Roasted Turkey With Mushroom Gravy

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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

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