- reads 180°. Remove turkey to a serving platter and keep warm.
- Let stand for 15 minutes before carving. If desired, thicken pan
- drippings for gravy. Yield: 14-16 servings.
Freeze option: Place sliced cooled turkey and turkey parts in freezer containers and freeze. Freeze cooled gravy in separate containers. To use, partially thaw turkey and gravy in refrigerator overnight. Heat turkey and gravy in a covered skillet, gently stirring and adding a little broth or water if necessary.
Nutritional Facts: 8 ounces cooked turkey equals 525 calories, 27 g fat (10 g saturated fat), 230 mg cholesterol, 489 mg sodium, 3 g carbohydrate, trace fiber, 64 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer