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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If you enjoy eating, but want to drop a dress size and boost your general shape, then, without doubt, you really should undertake a specially prepared balanced meal plan. At best, this ought to incorporate five portions of pulses and vegetables each day and also incorporate the right mix of protein, carbohydrates and fats.
When devising a dietary regime, it is essential to also attempt to cut down your ingestion of salt, fat and refined carbohydrate.
When people first start dieting, they often look at food store and branded food items referred to as 'low in fat'. To do this is frequently incorrect, given that a food product might just be lowered in fats, but nevertheless dangerously high in carbs.
Try drinking more water. Now and then when going through a busy morning, you believe you are a little hungry when if truth be told you may just want a pure drink of water or squash. The sensations of being thirsty and being hungry are quite alike, but one of the two results in weight gain and the alternative is ok.
Rather than dwelling on the many food types that you really should leave out of your meal plan, look at the nutritionally sound foods which you might want to introduce to your diet. If you manage to inject some healthy pulses and vegetables into your daily routine, you'll soon see that you feel more satisfied and have a far lower likelihood of falling prey to those unhealthy mid-afternoon nibbles.
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