See step-by-step instructions for preparing the turkey for roasting here.
Herb-Roasted Turkey with Mushroom Gravy
Makes 10 to 12 servings
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- 1 (19-pound) fresh or frozen and thawed turkey, giblets removed and discarded
- 2 cups butter, softened
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1 tablespoon minced garlic
- 1/2 cup turkey drippings
- 3 (8-ounce) packages sliced baby portobello mushrooms
- 1 cup Marsala wine
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground black pepper
- Preheat oven to 325°. Line a large roasting pan with aluminum foil. Set roasting rack in prepared pan, and spray with nonstick cooking spray.
- For turkey: Pat dry with paper towels. Place on prepared rack, breast side up.
- In a medium bowl, combine butter and all remaining ingredients. Rub butter mixture all over turkey and under skin. Tie legs together with butcher’s twine.
- Bake, covered with heavy-duty aluminum foil, for 3 hours. Uncover and bake for 1 hour more or until a meat thermometer inserted in thigh reaches 170°. Remove from oven, and let stand for 10 minutes before carving. Reserve pan drippings for gravy.
- For gravy: In a large skillet, heat drippings over medium heat. Add mushrooms, and cook, stirring frequently, for 10 minutes or until tender. Add wine, increase heat to medium-high, and cook for 10 minutes or until liquid is almost evaporated.
- Stir in flour, and cook, stirring constantly, for 2 minutes. Stir in broth, cream, and pepper; bring to a boil, reduce heat, and simmer, stirring frequently, for 10 minutes or until mixture has thickened.
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