HomeTurkey Herb Roasted Turkey With Mushroom Gravy

Herb Roasted Turkey With Mushroom Gravy

Posted in : Turkey on by : Daphne


10 to12 lb. turkey; thawed if frozen4 sprigs fresh thyme4 sprigs fresh rosemary1 medium onion; quartered1 lemon; use peel only, cut into strips1 C. dried mushrooms; reconstituted (reserve 1 C. liquid)1 C. low-sodium chicken broth1 oz. (2 Tbsp.) dry white wine; or increase broth by 2 Tbsp.2 tsp. potato starch1/2 tsp. dried chives1/4 tsp. salt1/8 tsp. freshly ground black pepper


To reconstitute mushrooms, cover 1/2 oz. dried sliced mushrooms with 1-1/2 C. warm water. Let stand 30 minutes. Preheat oven to 325. 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. Place turkey breast-side up on rack in roasting pan. Roast turkey 3-1/2 to 4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180. Let stand for 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2-C. measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 C. mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey.