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Roast Turkey with Herb Rub and Shiitake Mushroom Gravy Recipe

Roast Turkey with Herb Rub and Shiitake Mushroom Gravy Recipe

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Roast Turkey with Herb Rub and Shiitake Mushroom Gravy

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Ingredients

Count

Nutrition

1240

Calories

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Ingredients:

Serving

3 tbsp chopped fresh rosemary or 1 1/2 tbsp dried
3 tbsp chopped fresh thyme or 1 1/2 tsp dried
3 tbsp chopped fresh tarragon or 1 1/2 tsp dried
1 tbsp ground pepper
2 tsp salt
1 20- to 21-lb turkey , neck and giblets reserved
fresh herb sprigs
2 tbsp vegetable oil
6 tbsp (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
1/2 cup all purpose flour
1/2 cup dry sherry
3 tbsp butter
12 oz fresh shiitake mushrooms, stemmed, sliced
1 tbsp plus 1 tsp chopped fresh rosemary or 2 tsp dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp chopped fresh tarragon or 1 tsp dried

Directions:

Make turkey: Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
Meanwhile, prepare gravy: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1239.69 Kcal (5190 kJ)
Calories from fat	687.69 Kcal
		% Daily Value*
Total Fat	76.41g	118%
Cholesterol	529.64mg	177%
Sodium	1256.22mg	52%
Potassium	1446.58mg	31%
Total Carbs	5.95g	2%
Sugars	0.44g	2%
Dietary Fiber	1.48g	6%
Protein	133.5g	267%
Vitamin C	1mg	2%
Vitamin A	0.5mg	15%
Iron	7.2mg	40%
Calcium	108.3mg	11%

Amount Per 100 g
Calories	155.28 Kcal (650 kJ)
Calories from fat	86.14 Kcal
		% Daily Value*
Total Fat	9.57g	118%
Cholesterol	66.34mg	177%
Sodium	157.35mg	52%
Potassium	181.2mg	31%
Total Carbs	0.74g	2%
Sugars	0.06g	2%
Dietary Fiber	0.19g	6%
Protein	16.72g	267%
Vitamin C	0.1mg	2%
Vitamin A	0.1mg	15%
Iron	0.9mg	40%
Calcium	13.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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