Roast Turkey with Porcini Mushroom Gravy Recipe

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Roast Turkey with Porcini Mushroom Gravy

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Ingredients

Count

Nutrition

1569

Calories

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Ingredients:

Serving

1/4 cup butter, room temperature
2 tbsp chopped fresh parsley
2 tsp chopped garlic
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1 20- to 22-lb turkey
4 large plum tomatoes, chopped
1/2 cup canned low-salt chicken broth
5 cups (about) canned low-salt chicken broth
3/4 oz dried porcini mushrooms
4 tbsp (1/2 stick) butter
2 tbsp all purpose flour
1 1/2 cups dry white wine
1 tbsp chopped garlic
1 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary

Directions:

Make turkey: Preheat oven to 375°F. Blend first 5 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together.
Roast turkey 1 hour. Add tomatoes to pan. Roast 1 1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.
Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste. Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1568.64 Kcal (6568 kJ)
Calories from fat	780 Kcal
		% Daily Value*
Total Fat	86.67g	133%
Cholesterol	691.15mg	230%
Sodium	1207.03mg	50%
Potassium	2051.71mg	44%
Total Carbs	9.16g	3%
Sugars	2.13g	9%
Dietary Fiber	1.27g	5%
Protein	186.88g	374%
Vitamin C	10.6mg	18%
Vitamin A	0.4mg	14%
Iron	8.5mg	47%
Calcium	115.8mg	12%

Amount Per 100 g
Calories	145.52 Kcal (609 kJ)
Calories from fat	72.36 Kcal
		% Daily Value*
Total Fat	8.04g	133%
Cholesterol	64.11mg	230%
Sodium	111.97mg	50%
Potassium	190.33mg	44%
Total Carbs	0.85g	3%
Sugars	0.2g	9%
Dietary Fiber	0.12g	5%
Protein	17.34g	374%
Vitamin C	1mg	18%
Iron	0.8mg	47%
Calcium	10.7mg	12%

* 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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