Recipe Image

Herbed-Lemon Turkey with Wild Mushroom Gravy

  • 20 m
  • 2 h 35 m
Diabetic Living Magazine
“Dried cherries and sage tucked under the skin of the turkey breast give each serving a hint of sweetness mixed with a fabulous herb flavor.”


    • ½ cup dried cherries
    • 2 tablespoons olive oil, divided
    • 1½ teaspoons chopped fresh sage
    • 1 (4½ to 5 pound) whole turkey breast (bone-in)
    • 1 lemon, quartered
    • 1 medium onion, quartered
    • ½ cup dried porcini, oyster, shiitake and/or chanterelle mushrooms
    • 1 cup boiling water
    • ¼ cup all-purpose flour
    • Chicken broth
    • 2 tablespoons dry sherry
    • Salt and freshly ground pepper


  • 1 Preheat oven to 325°F. Place dried cherries, 1 tablespoon olive oil and sage in a blender container or food processor bowl. Cover and blend or process just until cherries are finely chopped.
  • 2 Slip your fingers between the skin and meat of the turkey breast to loosen the turkey skin. Lift the skin and, using a spatula, carefully spread the cherry mixture directly over the turkey breast meat. Place the turkey breast on a rack in a foil-lined shallow roasting pan. Place the lemon and onion quarters underneath the turkey breast. Insert a meat thermometer into the breast without the thermometer touching the bone. Brush with remaining 1 tablespoon oil.
  • 3 Roast, uncovered, in preheated oven for 1½ to 2¼ hours or until thermometer registers 170°F, covering with foil the last 45 minutes of roasting to prevent overbrowning. Cover and let stand for 15 minutes before carving.
  • 4 Meanwhile, place mushrooms in a small bowl. Pour boiling water over mushrooms to cover. Let stand 10 minutes. Drain mushrooms. Strain the mushroom-soaking liquid through a fine-mesh sieve lined with 100%-cotton cheesecloth, paper towels or a coffee filter and reserve. Rinse and drain mushrooms a second time.
  • 5 Pour pan drippings from turkey into a large measuring cup. Skim and reserve fat from drippings. Pour ¼ cup of the fat (if necessary, add butter) into a medium saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Stir in mushrooms and sherry. Cook and stir 1 minute more. Season to taste with salt and freshly ground pepper.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019