Lemon-Sage Turkey with Wild-Mushroom Gravy

Lemon-Sage Turkey with Wild-Mushroom Gravy
Photo by Becky Luigart-Stayner


  • 3 tablespoons grated lemon rind
  • 2 tablespoons dried rubbed sage
  • 1 tablespoon cracked black pepper
  • 1 (12-pound) fresh or frozen turkey, thawed
  • 3 tablespoons dried thyme
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • Wild-Mushroom Gravy
  • + 3 more ingredients
    • Cooking spray
    • ¼ cup fresh lemon juice
    • 1 teaspoon salt

Combine first 6 ingredients; set aside. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing t...

View full recipe at My Recipes


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