WLS Thanksgiving Fresh Herb Roasted Turkey with Madeira Gravy

[Guest guest]

Fresh Herb Roasted Turkey with Madeira Gravy

(makes 6 servings with leftovers)

1 8 1/2 pound fresh turkey (free-range if possible)

zest of 1/2 navel orange, cut into strips

4 sprigs fresh thyme

4 sprigs flat leaf parsley

1/2 bunch fresh chives

3 large fresh sage leaves

4 cloves garlic

1/2 navel orange (use the rest for garnish)

freshly ground pepper

butter-flavored cooking spray

1 onion

Madeira Gravy:

neck and gizzard of turkey

nonfat, low-salt chicken stock to cover

1 onion

1 carrot

1 clove garlic

sprig of fresh thyme

1 bay leaf

1/3 cup Madeira

2 teaspoons cornstarch

Pre heat oven to 350° F. Clean the turkey with cold water. Pat dry.

Set the neck and gizzard aside.

Set aside 1 sprig of thyme and parsley, as well as 1/4 of the chives

and one sage leaf. Chop the orange zest with the remaining herbs and

one clove of garlic. Loosen the skin of the breast and legs of the

turkey. Insert the herb mixture under the skin. Place the orange in

the cavity with the remaining garlic cloves and the remaining herbs

sprigs. Grind fresh pepper into the cavity.

Coat a roasting pan with butter-flavored cooking spray. Slice the

onion and place in the roaster as a bed for the turkey. Tie the ends

of the legs with cord if they have come out of the skin restrainer.

Lift the wing tips up and over back. Then tuck under the turkey.

Place in the roaster. Coat with butter-flavored spray. Grind fresh

pepper over of the bird.

Roast the turkey for about 2 1/2 hours or until a meat thermometer

reads 180° F. Baste as juices accumulate.

While the turkey is roasting, simmer the neck and gizzard in chicken

broth to cover with the onion, carrot, herbs and garlic. Add water

if the liquid evaporates.

When the turkey is done, remove to a platter and allow it to rest.

Drain the stock of the neck, gizzard, herbs and garlic. Remove any

fat from the roasting pan and add the broth to deglaze it, getting

all of the brown bits. Add the Madeira and bring to a boil. Reduce

by 1/4. Taste for seasoning. Dissolve the cornstarch in a bit of

water and stir into the gravy. Bring to a boil and stir until thick.

Pour into gravy boat and keep warm.

Carve the turkey and serve. Pass gravy separately to serve

alongside. Makes about 2 cups.

Per 4-ounce serving (turkey only): 193 calories (28% calories from

fat), 33 g protein, 6 g total fat (1.9 g saturated fat), 0

carbohydrate, 0 dietary fiber, 86 mg cholesterol, 79 mg sodium, 338

mg potassium

Per 2 -tablespoon serving (gravy only): 4 lean protein

Per 1/3-cup serving (gravy only): 4 calories (0 calories from fat),

0 protein, 0 total fat (0 saturated fat), 0 carbohydrates, 0 dietary

fiber, 0 cholesterol, 8 mg sodium, 1 mg potassium

Diabetic exchanges: FREE