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Ww Deborah W.'s Roast Turkey
Ingredients:

2 garlic cloves, minced
1 tablespoon reduced sodium soy sauce
1 teaspoon reduced sodium soy sauce
2 teaspoons olive oil
34 teaspoon salt
12 teaspoon black pepper
1 (12 -14 lb) turkey (thawed or fresh)
1 large onion, quartered
1 (10 ounce) package white mushrooms
1 34 cups low sodium chicken broth
12 small lemon juice
2 tablespoons all-purpose flour
12 lb shiitake mushroom, stems discarded, caps sliced
1 teaspoon fresh thyme, chopped

Instruction:

1 Preheat oven to 450F Spray large roasting pan and rack with nonstick spray. 2 Mix garlic, 1 tsp soy sauce. tsp oil, salt, and pepper. Remove neck and giblets from turkey cavities and discard. Drain turkey; pat dry, Slip your fingers under skin covering breast to create pockets over both breast halves and legs. Rub garlic mixture into meat under skin. Close cavities with metal skewers. Tuck wings under breast and tie legs with kitchen string. 3 Scatter onion and white mushrooms in roasting pan. Put turkey, breast side up on rack. Add I c broth to pan; roast 20 minutes. Reduce oven temperature to 350F Roast until instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 180F 2 1/2-3 hours, Place turkey on cutting board. Tent with foil; let stand 20 minutes. 4 For gravy, scrape drippings from pan; strain through sieve set over bowl; discard onion and mushrooms. Let stand 5 minutes; skim off fat and discard (you should have 1/4 c), Whisk remaining 3/4 c broth, lemon juice, and flour until smooth. Stir flour mixture into drippings until blended, Heat remaining 1 tsp oil in large skillet. Add shiitake mushrooms and remaining 1 Tbsp soy sauce; cook, stirring, 5 minutes. Add drippings mixture and thyme; cook. stirring, until gravy thickens slightly. 5 Remove string and carve turkey; serve with gravy. Remove skin before eating. Serving Size 1 1/2 oz slices skinless white meat and 1 1/2 skinless darkmeat with 1/4 cup gravey. SERVES 8 + LEFTOVERS - I guessed 12 servings for food.com data. WW data - 194 CAL, 5 G FAT,1G SATFAT,0 G TRANS FAT,73 MG CHOL, 386 MG SOD, 8 G CARB, 1 G FIB, 28 G PROT, 32 MG CALC. POINTS VALUE: 4.

Source: www.food.com