herb roasted turkey with mushroom gravy

How To Make herb roasted turkey with mushroom gravy

• Step 1
  NOTE: To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water; Let stand 30 minutes.
• Step 2
  Preheat oven to 325.
• Step 3
  Remove turkey giblets and neck from body cavities.
• Step 4
  Rinse turkey inside and out; pat dry with paper towels.
• Step 5
  Starting at neck, using your fingers, gently loosen skin over entire breast.
• Step 6
  Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
• Step 7
  Place onion and lemon peel in body cavity, then place turkey breast side up on rack in roasting pan.
• Step 8
  Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180.
• Step 9
  Let stand 15 minutes before carving; remove skin before eating.
• Step 10
  Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
• Step 11
  Skim off and discard fat; pour remaining liquid into small saucepan.
• Step 12
  Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
• Step 13
  Simmer 2 minutes, then serve with turkey.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!