Herb-Roasted Turkey with Mushroom Gravy

See step-by-step instructions for preparing the turkey for roasting here. 

Herb-Roasted Turkey with Mushroom Gravy

2014-11-27 02:55:43

Makes 10 to 12 servings

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Turkey

1. 1 (19-pound) fresh or frozen and thawed turkey, giblets removed and discarded
2. 2 cups butter, softened
3. 2 tablespoons chopped fresh rosemary
4. 2 tablespoons chopped fresh sage
5. 2 tablespoons chopped fresh thyme
6. 1 tablespoon minced garlic

Gravy

1. 1/2 cup turkey drippings
2. 3 (8-ounce) packages sliced baby portobello mushrooms
3. 1 cup Marsala wine
4. 1/3 cup all-purpose flour
5. 3 cups chicken broth
6. 1/2 cup heavy whipping cream
7. 1/2 teaspoon ground black pepper

Instructions

1. Preheat oven to 325°. Line a large roasting pan with aluminum foil. Set roasting rack in prepared pan, and spray with nonstick cooking spray.
2. For turkey: Pat dry with paper towels. Place on prepared rack, breast side up.
3. 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.
4. 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.
5. 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.
6. 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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