Perfect Turkey ‘n’ Gravy

 

serves: about 10 – size: 4oz breast – calories: 160 – carbs: 10g – fat: 3g – old points: 4 – points+:4 

Ingredients

  • 1 1/2 tbsp margarine or olive oil
  • 1 large red onion, chopped
  • 2 medium carrots, peeled, chopped
  • 2 stalks of celery, chopped
  • 7-8 garlic cloves, minced
  • 1/3 cup flour
  • 2 cups low fat chicken broth
  • 1 cup water
  • 2 tbsp oregano
  • 2 tbsp basil
  • 4-5 lbs turkey, fat trimmed, bone in, skin on (remove later) 
  • salt and pepper

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Directions

  1. Melt margarine in a 12 inch skillet over medium high heat. Add onion, carrot, celery and garlic, cook until onion is soft, about 8-10 min. Stir in flour and cook until golden, about 2 min. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps, transfer to slow cooker.
  2. Stir in remaining broth, water, basil and oregano into the slow cooker.
  3. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5-7 hours on low, or until turkey reaches 165 F with an instant read thermometer.
  4. Transfer turkey to a cutting board. Tent loosely with foil and let it rest 20 min. Let braising liquid settle for 5 min, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan. Simmer until thickened, about 15 min.
  5. Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

Perfect Turkey ‘n’ Gravy

Ingredients

  • 1 1/2 tbsp margarine or olive oil
  • 1 large red onion, chopped
  • 2 medium carrots, peeled, chopped
  • 2 stalks of celery, chopped
  • 7-8 garlic cloves, minced
  • 1/3 cup flour
  • 2 cups low fat chicken broth
  • 1 cup water
  • 2 tbsp oregano
  • 2 tbsp basil
  • 4-5 lbs turkey, fat trimmed, bone in, skin on (remove later)
  • salt and pepper

Instructions

  1. Melt margarine in a 12 inch skillet over medium high heat. Add onion, carrot, celery and garlic, cook until onion is soft, about 8-10 min. Stir in flour and cook until golden, about 2 min. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps, transfer to slow cooker.
  2. Stir in remaining broth, water, basil and oregano into the slow cooker.
  3. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5-7 hours on low, or until turkey reaches 165 F with an instant read thermometer.
  4. Transfer turkey to a cutting board. Tent loosely with foil and let it rest 20 min. Let braising liquid settle for 5 min, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan. Simmer until thickened, about 15 min.
  5. Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.
http://revampfitness.com/perfect-turkey-n-gravy/

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