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Roast Turkey With Sherry Gravy | Low Fat Recipes » Low Fat Sauces & Condiments

Roast Turkey With Sherry Gravy


Serving Size : 12
Ingredients
for prepare Roast Turkey With Sherry Gravy
:
Amount Measure Ingredient - Preparation Method
1 turkey with giblets
12-to 14-pound
salt & freshly ground black pepper to taste
roast turkey with sherry gravy
1/4 cup dry white wine
or defatted chicken broth
roast turkey with sherry gravy
2 teaspoons olive oil
2 carrots - peeled and chopped
2 onions - chopped
2 stalks celery - chopped
3 cloves garlic - unpeeled
4 cups reduced-sodium chicken broth - defatted
10 whole black peppercorns - crushed
4 large spri fresh thyme
1 bay leaf
3/4 cup dry sherry
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons worcestershire sauce
3 tablespoons water
2 tablespoons cornstarch
recipe Roast Turkey With Sherry Gravy

1. Position oven rack in lower third of oven; preheat to 425°F. Spray
low fat white wine sauce
a roasting rack with nonstick spray and place in a large roasting pan.

recipe for low fat honey mustard barbeque sauce

2. Remove giblets and neck from turkey cavity and reserve for stock. (Discard liver.) Trim visible fat from turkey.
Roast Turkey With Sherry Gravy
Rinse inside and out with cold water; pat dry. Season cavity with
tahini sauce low fat
salt and pepper. 3. Tie drumsticks together with kitchen twine and tuck wing tips behind back. Flace turkey, breast-side
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up, in prepared pan. Roast for 20 minutes. 4. Reduce oven temperature to 325°F and continue roasting,
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basting with wine (or 1/4 cup broth) occasionally, until an instant-read thermometer inserted into the thickest
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part of the thigh registers 180°F, 2 1/2 to 3 hours. (If the bird is browning too quickly, tent it
Roast Turkey With Sherry Gravy
loosely with foil.) 5. Meanwhile, in a large heavy saucepan, heat oil over medium heat. Add carrots, onions,
low fat white wine sauce
celery, garlic and reserved giblets and neck; cook, stirring occasionally, until well browned, 15 to 30
Roast Turkey With Sherry Gravy
minutes. Add chicken broth, peppercorns, thyme and bay leaf. Bring to a boil, reduce
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heat to low and simmer, partially covered, for 30 minutes. Strain through a fine sieve.
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Chill until ready to use. Skim off fat. 6. When turkey is done, transfer it to a
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carving board. Tent loosely with foil and let rest for 20 to 30 minutes. 7. Strain drippings
recipe for low fat honey mustard barbeque sauce
from roasting pan into a small bowl; chill in the freezer for 20 minutes. Add sherry to roasting
low fat caramel sauce
pan; cook over medium heat, scraping up any browned bits, for about 1 minute. Strain into
Roast Turkey With Sherry Gravy
a saucepan. Add reserved giblet stock and bring to a simmer. Skim and discard fat from chilled pan
tahini sauce low fat
juices; add juices, vinegar and Worcestershire sauce to simmering stock. 8. In a
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small bowl, combine water and cornstarch. Slowly add to the simmering gravy, whisking until slightly thickened. Season with salt
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and pepper. 9. Remove twine from turkey and carve, discarding skin. Serve with gravy. MAKES 12 SERVINGS, PLUS LEFTOVERS.
recipe for low fat honey mustard barbeque sauce
225 calones per 4-ounce serving: 34 grams protein; 5 grams fat(1 7 grams saturated fat); 3 grams carbohydrate; 270 mg
low fat caramel sauce
sodium; 86 mg cholesterol; 0 grams fiber.






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    Views: 2447 | Author: Shad0w | 20 November 2009 | Comments (0)


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