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herb roasted turkey with mushroom gravy

Ingredients For herb roasted turkey with mushroom gravy

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

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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