herb roasted turkey with mushroom gravy

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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