Herb Roasted Turkey with Mushroom Gravy

Herb Roasted Turkey With Mushroom Gravy

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  • 10 lb
  • 4
    fresh sprigs of thyme
  • 4
    rosemary sprigs
  • 1
    onion, quartered
  • 1
    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

How to Make Herb Roasted Turkey with Mushroom Gravy


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

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About Herb Roasted Turkey with Mushroom Gravy

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

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