Herbed-Lemon Turkey with Wild Mushroom Gravy

By SapphireBlu957

Dried cherries and sage tucked under the skin of the turkey breast give each serving a hint of sweetness and a fabulous herb flavor.
SERVINGS: 12 (5 ounces cooked meat and 2 tablespoons gravy) servings
CARB GRAMS PER SERVING: 8

Ingredients

• 1/2 cup dried cherries
• 2 tablespoons olive oil
• 1-1/2 teaspoons snipped fresh sage
• 1 4-1/2- to 5-pound whole turkey breast (bone-in)
• 1 lemon, quartered
• 1 medium onion, quartered
• 1/2 cup dried porcini, oyster, shiitake, and/or chanterelle mushrooms
• 1 cup boiling water
• 1/4 cup all-purpose flour
• Chicken broth
• 2 tablespoons dry sherry
• Salt and freshly ground pepper

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 325 degrees F. Place dried cherries, 1 tablespoon olive oil, and sage in a blender container or food processor bowl. Cover and blend or process just until cherries are finely chopped.

2. Slip your fingers between the skin and meat of the turkey breast to loosen the turkey skin. Lift the skin and, using a spatula, carefully spread the cherry mixture directly over the turkey breast meat. Place the turkey breast on a rack in a shallow roasting pan*. Place the lemon and onion quarters underneath the turkey breast. Insert a meat thermometer into the breast without the thermometer touching the bone. Brush with remaining 1 tablespoon oil.

3. Roast, uncovered, in preheated oven for 1-1/2 to 2-1/4 hours or until thermometer registers 170 degrees F, covering with foil the last 45 minutes of roasting to prevent overbrowning. Cover and let stand for 15 minutes before carving.

4. Meanwhile, place mushrooms in a small bowl. Pour boiling water over mushrooms to cover. Let stand 10 minutes. Drain mushrooms. Strain the mushroom-soaking liquid through a fine-mesh sieve lined with 100-percent-cotton cheesecloth, paper towels, or a coffee filter and reserve. Rinse and drain mushrooms a second time.

5. Pour pan drippings from turkey into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat ( if necessary, add butter) into a medium saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Stir in mushrooms and sherry. Cook and stir 1 minute more. Season to taste with salt and freshly ground pepper. Makes 12 (5 ounces cooked meat and 2 tablespoons gravy) servings.

For a large gathering: Use a 10- to 12-pound whole turkey. Preheat oven to 325 degrees F. Remove neck and giblets from the turkey. Slip your fingers between skin and meat to loosen the turkey skin over the breast area. Lift the turkey skin and carefully spread cherry mixture directly over the turkey breast meat. Skewer the neck skin to the back. Place the lemon and onion pieces into the body cavity of the turkey. Twist wing tips under the back. Tuck drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Place turkey, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the center of an inside thigh muscle without the thermometer touching the bone. Brush the turkey with oil. Cover loosely with aluminum foil. Roast in preheated oven for 2-1/2 hours. Cut band of skin or string between the drumsticks so thighs will cook evenly. Uncover; roast 30 to 60 minutes more or until meat thermometer registers 180 degrees F. Remove turkey from oven. Cover; let stand 15 minutes before carving. Makes 12 to 14 servings.



Nutrition Facts Per Serving:
Servings: 12 (5 ounces cooked meat and 2 tablespoons gravy) servings
Calories 244
Total Fat (g) 6
Saturated Fat (g) 1
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 1
Cholesterol (mg) 105
Sodium (mg) 143
Carbohydrate (g) 8
Total Sugar (g) 4
Fiber (g) 1
Protein (g) 36
Vitamin A (DV%) 0
Vitamin C (DV%) 13
Calcium (DV%) 3
Iron (DV%) 12