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  Recipe Home » Poultry » HERB ROASTED TURKEY WITH MUSHROOM GRAVY
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  HERB ROASTED TURKEY WITH MUSHROOM GRAVY
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 245
Ingredients:
10 to12 lb. turkey; thawed if frozen
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 medium onion; quartered
1 lemon; use peel only, cut into strips
1 C. dried mushrooms; reconstituted (reserve 1 C. liquid)
1 C. low-sodium chicken broth
1 oz. (2 Tbls.) dry white wine; or increase broth by 2 Tbls..
2 tsp. potato starch
1/2 tsp. dried chives
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Instructions:
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.
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