Herb Roasted Turkey With Mushroom Gravy Recipe
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Herb Roasted Turkey With Mushroom Gravy
-Joyce Burton - PDPP83A
10 lb To 12 lb. turkey, thawed
-if frozen
4 Sprigs fresh thyme
4 Sprigs fresh rosemary
1 medium Onion, quartered
1 Lemon, Use peel only, cut
-into strips
1 cup Dried mushrooms
-reconstituted* (reserve 1
-cup liquid)
1 cup Low-sodium chicken broth
1 oz (2 Tb) dry white wine, or
-increase broth by 2 Tb.
2 tsp Potato starch
1/2 tsp Dried chives
1/4 tsp -Salt
1/8 tsp 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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Dieting tips
If you enjoy your food, but need to become slim and make improvements in your all round wellbeing, without doubt you need to undertake a thoughtfully calculated sensible dietary regime. Theoretically, this needs to incorporate five standard portions of fruit/vegetables on a daily basis and also embrace the correct mixture of food types.
When deciding on a meal plan, it is important to attempt to reduce ingestion of fats, refined carbohydrate and salt.
When selecting food, dieters frequently look at supermarket and brand name foods known as 'low in fat'. This is ordinarily an error, insofar as a food item might be low in fat content, but whilst still being contain excess carbohydrates.
Try drinking more water. From time to time in the course of a busy day, you presume you need a meal when if truth be told you may just want a pure cup of water or juice. The feelings of hunger and thirst are quite similar, but one of them leads to a broken diet and the other one leads to no damage.
Rather than concentrating on which food types that you should leave out of your meal plan, concentrate on the recommended foods which you are able to introduce to your daily routine. If you can introduce some nourishing grains, cereals and vegetables into your diet, you'll soon see that you feel full and have a much decreased risk of falling prey to those unwholesome mid-afternoon candies.
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