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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Herb Roasted Turkey with Mushroom Gravy Prep Time: 30 Minutes - Cost: $$ Servings: 12 - Difficulty Level: 3 Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Ingredients 10 -12 pound turkey 4 sprigs fresh thyme 4 sprigs fresh rosemary 1 medium onion ,quartered The peel of one lemon, cut into strips 1 cup dried mushrooms, reconstituted (reserve 1 cup liquid) 1 cup low-sodium chicken broth 2 tablespoons dry white wine 2 teaspoons potato starch 1/2 teaspoon dried chives 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Recipe Continues Below Advertisement Directions 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 1/2-4 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. One serving = 3 ounces turkey and 1/4 cup gravy Calories: 159 Protein: 25 g Sodium: 114 mg Fat: 4 g Carbohydrates: 3 g Exchanges: 3 Lean-Meat, 1/4 Vegetable Source: NTF Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: