Herb Roasted Turkey with Mushroom Gravy

-Joyce Burton - PDPP83A 10 lb To 12 lb. turkey; thawed

-if frozen 4 Sprigs fresh thyme

4 Sprigs fresh rosemary

1 md Onion; quartered

1 Lemon; Use peel only, cut

-into strips 1 c Dried mushrooms;

-reconstituted* (reserve 1 -cup liquid) 1 c Low-sodium chicken broth

1 oz (2 Tb) dry white wine; or

-increase broth by 2 Tb. 2 ts Potato starch

1/2 ts Dried chives

1/4 ts -Salt

1/8 ts Freshly ground black pepper

*To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. 1. Preheat oven to 325 F.

2. Remove turkey giblets and neck from body cavities. Rinse turkey

inside and out; pat dry with paper towels. 3. 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. 4. 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. 5. 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. Each serving (3 ounces turkey and 1/4 cup gravy) provides: 3 P, 1/4 V, 5 C. Per serving: 159 cal, 25 g pro, 4 g fat, 3 g car, 114 mg sod, 65 mg chol. Source: "Weight Watchers" magazine, April 1992.