MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herb Roasted Turkey & Gravy
Categories: Pouotry, Herbs, Dairy, Sauces
Yield: 14 servings

1/2 c Coarse-grain or Dijon
- mustard
1/4 c Chopped fresh sage
2 tb Chopped fresh thyme
2 tb Chopped fresh chives or
- tarragon
10 lb Turkey; thawed
2 tb A-P flour
1 c Chicken broth
1/4 c Half & half
1/4 ts (ea) salt & black pepper

Set oven @ 450┬║F/232┬║C.

Combine mustard, sage, thyme, and chives in small bowl.

Rinse turkey with cold water. Pat dry with paper towels.
Carefully insert fingers under skin, beginning at neck
cavity and sliding down over breast forming to form
pocket between skin and turkey breast. Spoon mustard
mixture into pocket. Use fingers to massage outside of
skin, spreading mixture into even layer. Place turkey,
breast side up, on rack in shallow roasting pan.

Place turkey in oven. Reduce heat to 325┬║F/165┬║C. Roast
turkey 18 minutes per pound unstuffed (20 minutes per
pound stuffed) or until internal temperature reads 165┬░F
on meat thermometer inserted into thickest part of thigh
not touching bone. Once turkey browns, tent with foil
for remainder of roasting time. Transfer turkey to
carving board; reserve pan drippings. Loosely tent
turkey with foil; let stand 20 minutes before carving.

Meanwhile, pour reserved drippings from roasting pan
into glass measuring cup. Spoon 2 tablespoons into
medium saucepan; heat over medium heat. Add flour; cook
and stir 1 minute. Add broth; simmer until thickened,
stirring constantly. Spoon off fat from remaining pan
drippings and discard. Add drippings to saucepan. Stir
in half-and-half, salt and pepper.

Carve turkey and transfer to serving platter.

Serve with gravy.

Yield: 14 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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