Herb Roasted Turkey With Mushroom Gravy Recipe

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Herb Roasted Turkey with Mushroom Gravy

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10 lb
fresh sprigs of thyme
rosemary sprigs
onion, quartered
lemon peel, thinly sliced
1 c
mushrooms, dried and reconstituted, reserve 1 cup liquid
1 c
chicken broth, low salt
2 Tbsp
white wine, dry
2 tsp
potato starch
1/2 tsp
chives, dried
1/4 tsp
5/8 tsp


1NOTE: To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water; Let stand 30 minutes.

2Preheat oven to 325.

3Remove turkey giblets and neck from body cavities.

4Rinse turkey inside and out; pat dry with paper towels.

5Starting at neck, using your fingers, gently loosen skin over entire breast.

6Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.

7Place onion and lemon peel in body cavity, then place turkey breast side up on rack in roasting pan.

8Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180.

9Let stand 15 minutes before carving; remove skin before eating.

10Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.

11Skim off and discard fat; pour remaining liquid into small saucepan.

12Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.

13Simmer 2 minutes, then serve with turkey.

About this Recipe

Course/Dish: Turkey, Roasts
Other Tag: Quick & Easy