Roasted Turkey with Herb and Mushroom Gravy
Nutrition
Calories: 450 kcalCarbohydrates: 9 gProtein: 75 gFat: 25 gSaturated Fat: 15 gCholesterol: 251 mgSodium: 353 mgFiber: 6 gSugar: 8 gVitamin A: 2.175 IUCalcium: 71 mgIron: 15 mg
Ingredients
- 14-16 lb turkey thawed if frozen
- 1 tablespoon vegetable oil optional
- 1 dash salt optional
- 1 dash Black pepper freshly ground, optional
- 2 tablespoon butter
- 1 cup chopped mushroom
- 2 tablespoon all-purpose flour
- ½ teaspoon tarragon
- ¼ teaspoon thyme leaf crushed
- ¼ teaspoon marjoram
- 1 ½ cup low-sodium chicken broth
- ½ cup half-and-half
Instructions
- 1. Preheat oven to 325°. Remove giblets and neck from inside turkey. Rinse turkey and drain juices. Dry with paper towels. Place turkey, breast-side up, on flat rack in shallow roasting pan. Brush skin with vegetable oil, if desired. Sprinkle with salt and pepper.
- 2. Roast bird for 3 to 31/2 hours or until meat thermometer inserted in thigh reaches 180°. Cover breast and top of drumsticks with aluminum foil (shiny side out) to prevent overcooking of breast.
- 3. When meat has cooked, remove turkey from oven and let stand for 15 minutes before carving.
- 4. To make gravy, melt butter in small saucepan over low heat. Add mushrooms. Cook and stir for 1 minute. Add flour, tarragon, thyme, marjoram, and salt and pepper to taste. Gradually stir in broth and half-and-half.
- 5. Cook and stir constantly over medium heat until thick and bubbly. Cook and stir 1 minute more. Serve over sliced turkey.
- From the Taste for Life test kitchen