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Herb roasted turkey with mushroom gravy

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Ingredients Needed For Herb roasted turkey with mushroom gravy
*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


Directions To Prepare Herb roasted turkey with mushroom gravy
#to reconstitute Mushrooms, cover ½ ounce dried sliced Mushrooms with 1 ½ cups warm water.<BR>
#Let stand 30 minutes.<BR>
#Preheat oven to 325°F.<BR>
#Remove Turkey giblets and neck from body cavities.<BR>
#Rinse Turkey inside and out; pat dry with paper towels.<BR>
#Starting at neck, using your fingers, gently loosen skin over entire breast.<BR>
#Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.<BR>
#Place Onion and lemon peel in body cavity.<BR>
#Place Turkey breast-side up on rack in roasting pan.<BR>
#Roast Turkey 3 ½-4 hours, until meat thermometer inserted in fleshy part of inner thigh reaches 180°F.<BR>
#Let stand 15 minutes before carving.<BR>
#Remove skin before eating.<BR>
#Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.<BR>
#Skim off and discard fat; pour remaining liquid into small saucepan.<BR>
#Add Mushrooms and 1 cup Mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.<BR>
#Simmer 2 minutes.<BR>
#Serve with Turkey.



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Tuesday, August 22, 2017, 11:15 am


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