Stuffed Roast Turkey

Stuffed Roast Turkey.

1 (14-15 pound) fresh or frozen turkey (thawed)
1/4 cup Madeira
1 tsp salt
1/2 tsp black pepper
Easy Pan Gravy (recipe follows in reply on this thread)

1--Preheat oven to 450.  Spray a large roasting pan and rack with nonstick spray.  Drain the juices from the turkey; pat dry with paper towels.  Discard the neck and giblets.  Loosely stuff the body and neck of the turkey with your favorite stuffing.  Close the cavities with metal skewers and tie the legs together with kitchen string.

2--Place the turkey, breast side up, on the rack in the pan.  Pour the Madeira over the turkey;  sprinkle with the salt and pepper.  Pour 2 c water into the pan.  Place the pan in the oven.  Immediately reduce the temp to 350 deg.  Roast until an instant read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180 deg and the center of the stuffing registers 165 (usually about 3-1/2 to 4-1/2 hours).  I usually baste several times while cooking.  Transfer turkey to a cutting board.  Tent with foil and let rest for 20 min.

3--Meanwile, make the gravy (see reply for gravy).  Transfer the stuffing to a bowl.  Carve the turkey and serve with stuffing and gravy.  Remove skin before eating.

NI (without stuffing)  1 oz slices skinless white and dark meat average--150 cals, 5 gm fat, 25 gm protein, 0 carbs, 0 fiber   Points value--3

Watch portion size carefully--note that 1 oz slices are not much!  Its easy to get carried away with goodies that accompany holiday meals.

[peekawho]

Easy Pan Gravy

Pan drippings from the previous recipe for Roast Turkey
1/2 cup Madeira
2 cans (14.5 oz) lower sodium chicken broth
1/4 cup all purpose flour
1/2 c apple jelly

1--Scrape the pan drippings into a glass measuring cup.  Let stand 5 mins; skim and remove fat.

2--Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a boil over med-high heat.  Cook, stirring occasionally, until reduced by 1/2; about 3 min.

3--Meanwhile, in a small bowl, combine the broth and the flour, beating with a whisk until well blended.  Stir the broth mixture into the roasting pan, whisking constantly, until the gravy thickens a bit, about 3 minutes.
Add the jelly, whiskiing constantly; until well blended and gravy thickens, about 5 more minutes.  
Keep warm until serving time.

NI:  Per serving, about 1/3 cup:  59 cals, 0 fat, 19 gm carbs, 0 fiber, 1 gm protein  Points value 1.