Yield: 12 servings
10 lbs To 12 lb. turkey, thawed
4 Sprigs fresh thyme
4 Sprigs fresh rosemary
1 med Onion, quartered
1 Lemon, Use peel only, cut
1 cup Dried mushrooms
-reconstituted* (reserve 1
1 cup Low-sodium chicken broth
1 oz (2 Tb) dry white wine, or
-increase broth by 2 Tb.
2 tsp Potato starch
1/2 tsp Dried chives
1/4 tsp -Salt
1/8 tsp Freshly ground black pepper
*to reconstitute mushrooms, cover ½ ounce dried sliced mushrooms with 1 ½ cups warm water.
Let stand 30 minutes.
Preheat oven to 325°F.
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 ½-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180°F.
Let stand 15 minutes before carving.
Remove skin before eating.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
Skim off and discard fat; pour remaining liquid into small saucepan.
Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
Simmer 2 minutes.
Serve with turkey.