Lemon-Sage Turkey with Wild Mushroom Gravy
- 3 Tbs. grated lemon rind
- 1/4 C. fresh lemon juice
- 3 Tbs. dried thyme
- 2 Tbs. dried rubbed sage
- 1 Tbs. cracked black pepper
- 1 tsp. salt
- 1 12 lb. fresh or frozen turkey, thawed
- 2 16 oz. cans fat-free, less-sodium chicken broth
- Cooking spray
- Wild-Mushroom Gravy
Combine first 6 ingredients; set aside.
Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity.
Preheat oven to 350 degrees. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 1 1/2 hours.
Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180 degrees. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15-20 minutes. Discard skin. Serve with Wild-Mushroom Gravy.
Yield: 12 servings
From: Cooking Light magazine