Lemon-Sage Turkey With Wild-Mushroom Gravy – a delicious recipe with lemon rind, lemon juice, thyme, sage, cracked black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 350u00b0.
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 350u00b0 for 1 1/2 hours. Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180u00b0. 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.
150
kcal
Calories
4
g
Fat
6
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons grated lemon rind, 1/4 cup fresh lemon juice, 3 tablespoons dried thyme, 2 tablespoons dried rubbed sage, and more.
Yes, Lemon-Sage Turkey With Wild-Mushroom Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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