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Lemon-Sage Turkey with Wild-Mushroom Gravy

Photo: Becky Luigart-Stayner
Yield 12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)
Remember to reserve the drippings from the bottom of the pan. You will use them to make the gravy.


  • 3 tablespoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 3 tablespoons dried thyme
  • 2 tablespoons dried rubbed sage
  • 1 tablespoon cracked black pepper
  • 1 teaspoon salt
  • 1 (12-pound) fresh or frozen turkey, thawed
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • Cooking spray
  • Wild-Mushroom Gravy

Nutrition Information

  • calories 308
  • caloriesfromfat 20 %
  • fat 6.7 g
  • satfat 2.1 g
  • monofat 1.9 g
  • polyfat 1.8 g
  • protein 53.4 g
  • carbohydrate 5.8 g
  • fiber 0.7 g
  • cholesterol 147 mg
  • iron 4.9 mg
  • sodium 460 mg
  • calcium 62 mg

How to Make It

  1. Combine first 6 ingredients; set aside.

  2. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity.

  3. Preheat oven to 350°.

  4. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 1 1/2 hours. Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180°. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15 to 20 minutes. Discard skin. Serve with Wild-Mushroom Gravy.