Weight Watchers Savory Turkey
with Sweet Onion Gravy
1 (12-pound) fresh or frozen whole turkey, thawed
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons freshly ground pepper, divided
1/2 teaspoon sea salt or salt
4 1/2 cups chicken broth
3/4 cup chopped carrot
3/4 cup chopped celery
1 whole clove
1 1/2 tablespoons peanut or vegetable oil
4 cups chopped sweet onion
1/2 cup all-purpose flour
1. Preheat oven to 325°F.
2. Remove giblets and neck from turkey; discard. Rinse turkey under cold water;
pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and
drumsticks by inserting fingers and gently pushing between skin and meat.
3. Combine rosemary, thyme, 1 teaspoon pepper, and salt. Rub herb mixture under
loosened skin over breast and drumsticks and into body cavity. Tie ends of legs
to tail with cord. Lift wing tips up and over back; tuck under turkey.
4. Place turkey on a broiler pan coated with cooking spray. Insert meat
thermometer into meaty part of thigh, making sure not to touch bone. Bake at
325° for 3 hours or until thermometer registers 180°. Cover turkey loosely with
foil; let stand 10 minutes. Set pan and dripping aside.
5. Pour chicken broth in a medium saucepan. Add remaining 1 teaspoon pepper,
carrot, celery, and clove; bring to a boil. Cover, reduce heat, and simmer 45
minutes. Strain broth mixture, reserving liquid; discard solids. Set broth
6. Pour pan drippings into a small heavy-duty zip-top plastic bag; seal bag.
Snip off 1 small corner of the bag; drain drippings into bowl, stopping before
the fat layer reaches the opening. Reserve drippings, discard fat.
7. Heat oil in a large saucepan over medium-high heat. Add onion; sautè 9
minutes or until lightly browned and tender. Sprinkle flour over onion mixture,
stirring well. Add reserved drippings and broth mixture; bring to a boil. Reduce
heat, and cook over medium heat until slightly thick and bubbly; stirring
occasionally with a whisk. Discard skin from turkey. Serve gravy with turkey.
Yield: 18 servings
(serving size: 3 ounces turkey and about 1/3 cup gravy).
Exchanges: 2 Very Lean Meat, 2 Lean Meat, 1/2 Starch
Per serving: Cal 204 (28% from fat); Pro 28.6g; Fat 6.4g (sat 1.9g); Carb 6.2g;
Fib 1g; Chol 70mg; Iron 2.2mg; Sod 332mg; Calc 39mg