From the Taste for Life test kitchen

30 minutes prep time  |  Serves 14

What you need:

Turkey
 

• 14 to 16 lb turkey, thawed if frozen
• Vegetable oil, optional
• Salt and freshly ground pepper

Gravy
 

• 2 Tbsp butter
• 1 c chopped mushrooms
• 2 Tbsp all-purpose flour
• 1/2 tsp tarragon
• 1/4 tsp thyme leaves, crushed
• 1/4 tsp marjoram
• Salt and freshly ground pepper
• 11/2 c low-sodium chicken broth
• 1/2 c half-and-half 
   

What you do:
 

1. Preheat oven to 325°. Remove giblets and neck from inside turkey. Rinse turkey and drain juices. Dry with paper towels. Place turkey, breast-side up, on flat rack in shallow roasting pan. Brush skin with vegetable oil, if desired. Sprinkle with salt and pepper.
2. Roast bird for 3 to 31/2 hours or until meat thermometer inserted in thigh reaches 180°. Cover breast and top of drumsticks with aluminum foil (shiny side out) to prevent overcooking of breast.
3. When meat has cooked, remove turkey from oven and let stand for 15 minutes before carving.
4. To make gravy, melt butter in small saucepan over low heat. Add mushrooms. Cook and stir for 1 minute. Add flour, tarragon, thyme, marjoram, and salt and pepper to taste. Gradually stir in broth and half-and-half.
5. Cook and stir constantly over medium heat until thick and bubbly. Cook and stir 1 minute more. Serve over sliced turkey.
    

Per serving: 419 Calories, 60 g Protein, 2 g Carbohydrates, 17 g Total fat (6 g sat, 5 g mono, 5 g poly), 297 g Sodium,  Vitamin B3 (niacin), Selenium,  Zinc, Vitamin B6, Pantothenic acid, Phosphorus, Vitamin B2 (riboflavin), B12, D, Iron,  Vitamin B1 (thiamine), E, Copper, Magnesium, Potassium