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4 lb. turkey roast
1 cup white wine or apple juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1/8 tsp. thyme
1/4 cup water
2 tbsp. flour
Bake turkey roast as directed on package except - before roasting, mix wine, salt, pepper, sage, and thyme and pour over roast;** baste occasionally.
Remove roast from pan; keep warm. Skim fat from broth, Measure broth; return 1 cup to roasting pan. In covered jar, shake water and flour; stir slowly into broth in pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with turkey.
8 servings (395 calories each without gravy)
** If turkey is in cello-bag, and directions call for cooking in bag, do not remove. With kitchen scissors, snip small X in top of bag; pour wine mixture through funnel into bag.
1 cup white wine or apple juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1/8 tsp. thyme
1/4 cup water
2 tbsp. flour
Bake turkey roast as directed on package except - before roasting, mix wine, salt, pepper, sage, and thyme and pour over roast;** baste occasionally.
Remove roast from pan; keep warm. Skim fat from broth, Measure broth; return 1 cup to roasting pan. In covered jar, shake water and flour; stir slowly into broth in pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with turkey.
8 servings (395 calories each without gravy)
** If turkey is in cello-bag, and directions call for cooking in bag, do not remove. With kitchen scissors, snip small X in top of bag; pour wine mixture through funnel into bag.
