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Herb Roasted Turkey with Mushroom Gravy


Great turkey, with the herb, after roasting, very yummy!








4 1/6







12 pounds turkey
4 thyme sprigs
4 rosemary sprigs
1 medium onions
1 lemon
peel, cut into strips
1 cup mushrooms, dried
reconstituted (reserve 1 cup liquid)
1 cup chicken broth
2 tablespoons white wine
2 teaspoons potato starch
½ tablespoons chives
¼ teaspoon salt
teaspoon black pepper
freshly ground


Preheat oven to 325℉ (160℃). Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. 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.

Roast turkey 3½ to 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.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 21935% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 91mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 65g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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