*  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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