Herb roasted turkey with mushroom gravy

Yield: 12 servings

10 lbs To 12 lb. turkey, thawed

-if frozen

4 Sprigs fresh thyme

4 Sprigs fresh rosemary

1 med Onion, quartered

1 Lemon, Use peel only, cut

-into strips

1 cup Dried mushrooms

-reconstituted* (reserve 1

-cup liquid)

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.