Herb Roasted Turkey with Mushroom Gravy
lemon peel, thinly sliced
mushrooms, dried and reconstituted, reserve 1 cup liquid
chicken broth, low salt
NOTE: To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water; Let stand 30 minutes.
Remove turkey giblets and neck from body cavities.
Rinse turkey inside and out; pat dry with paper towels.
Starting at neck, using your fingers, gently loosen skin over entire breast.
Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
Place onion and lemon peel in body cavity, then place turkey breast side up on rack in roasting pan.
Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180.
Let stand 15 minutes before carving; remove skin before eating.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
Skim off and discard fat; pour remaining liquid into small saucepan.
Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
Simmer 2 minutes, then serve with turkey.