|
Orange-Herbed Roast Turkey
Ingredients:
1 orange
1 tablespoon light-brown sugar or light-brown sugar substitute
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1 bunch green onions
1 cup chopped fresh parsley (reserve stems)
1 turkey (about 17 pounds)
For Gravy:
1/2 cup milk
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
Directions:
Heat oven to 350*F. Remove rind from orange with a vegetable
peeler, avoiding bitter white pith. Finely chop rind. Cut orange
in half; juice orange halves. Reserve juice for making gravy;
reserve orange halves. Combine rind, brown sugar/brown sugar
substitute, poultry seasoning and salt in a small bowl. Finely
chop white part of green onions; reserve green part. Add chopped
green onions and chopped parsley to rind mixture. Remove neck
and giblets from turkey cavity. With your fingers, carefully
loosen skin around turkey breast and legs. Spread rind mixture
under the skin. Place parsley stems, green onion ends and orange
halves in turkey cavity. Place turkey on a rack in a large
roasting pan. Place neck and gizzards in bottom of pan. Loosely
tent turkey with aluminum foil. Roast in heated 350*F oven 3-1/2
hours or until an instant-read thermometer registers an internal
temperature of 180*F in innermost part of thigh and 170*F in
breast. Remove turkey to a platter. Discard neck and gizzard.
Cover loosely with foil; let stand 20 minutes. Meanwhile,
prepare gravy: Scrape pan drippings into a 1-quart liquid
measuring cup. Skim off fat. Add water to equal 4 cups. Pour
into a medium-size saucepan along with reserved orange juice.
Bring to simmering. Whisk together milk, flour, salt and poultry
seasoning in a small bowl until smooth. Stir into saucepan.
Simmer over medium-high heat, stirring, 4 minutes or until gravy
is thickened. Serve with carved turkey.
Calories: 397 Protein: 28 g Sodium: 218 mg Fat: 12 g
Carbohydrates: 3 g Exchanges: 4 Low-Fat Meat
ENJOY!!!
|
VIEW RECIPE
