Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 10 lbs To 12 lb. turkey, thawed if frozen
- 4 Sprigs fresh thyme
- 4 Sprigs fresh rosemary
- 1 med 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
- =
Directions
(*)to reconstitute mushrooms, cover ½ ounce dried sliced mushrooms with 1 ½ cups warm water.
Let stand 30 minutes.
Preheat oven to 325°F.
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 3 ½-4 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.