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1 Preheat oven to 450F Spray large roasting pan and rack with nonstick spray.
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2 Mix garlic, 1 tsp soy sauce.
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tsp oil, salt, and pepper.
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Remove neck and giblets from turkey cavities and discard.
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Drain turkey; pat dry, Slip your fingers under skin covering breast to create pockets over both breast halves and legs.
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Rub garlic mixture into meat under skin.
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Close cavities with metal skewers.
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Tuck wings under breast and tie legs with kitchen string.
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3 Scatter onion and white mushrooms in roasting pan.
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Put turkey, breast side up on rack.
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Add I c broth to pan; roast 20 minutes.
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Reduce oven temperature to 350F Roast until instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 180F 2 1/2-3 hours, Place turkey on cutting board.
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Tent with foil; let stand 20 minutes.
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4 For gravy, scrape drippings from pan; strain through sieve set over bowl; discard onion and mushrooms.
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Let stand 5 minutes; skim off fat and discard (you should have 1/4 c), Whisk remaining 3/4 c broth, lemon juice, and flour until smooth.
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Stir flour mixture into drippings until blended, Heat remaining 1 tsp oil in large skillet.
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Add shiitake mushrooms and remaining 1 Tbsp soy sauce; cook, stirring, 5 minutes.
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Add drippings mixture and thyme; cook.
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stirring, until gravy thickens slightly.
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5 Remove string and carve turkey; serve with gravy.
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Remove skin before eating.
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Serving Size 1 1/2 oz slices skinless white meat and 1 1/2 skinless darkmeat with 1/4 cup gravey.
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SERVES 8 + LEFTOVERS - I guessed 12 servings for food.com data.
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WW data - 194 CAL, 5 G FAT,1G SATFAT,0 G TRANS FAT,73 MG CHOL, 386 MG SOD, 8 G CARB, 1 G FIB, 28 G PROT, 32 MG CALC.
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POINTS VALUE: 4.
