Roast Turkey With Herb Rub And Shiitake Mushroom Gravy
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Rosemary (chopped fresh)2 tsps
Thyme (chopped fresh)2 tsps
Tarragon (chopped fresh)1 tbsp
Pepper (ground)2 tsps
Salt2 tbsps
Vegetable Oil3 tbsps
Butter1 cup
All-Purpose Flour1 cup
Sherry (dry)1 cup
Whipping CreamDirections:
1
Make turkey: Mix first 5 ingredients in small bowl
2
Pat turkey dry with paper towels and place on rack set in large roasting pan
3
If not stuffing turkey, place herb sprigs in main cavity
4
If stuffing turkey, spoon stuffing into main cavity
5
Tie legs together loosely to hold shape of turkey
6
Brush turkey with oil
7
Rub herb mix all over turkey
8
Place turkey neck and giblets in roasting pan
9
(Can be prepared 1 day ahead if turkey is not stuffed
10
Cover and refrigerate
11
Let stand at room temperature 1 hour before roasting
12
) Position rack in lowest third of oven and preheat to 425°F
13
Drizzle melted butter all over turkey
14
Pour 2 cups broth into pan
15
Roast turkey 45 minutes
16
Remove turkey from oven and cover breast with foil
17
Reduce oven temperature to 350°F
18
Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes)
19
Remove foil from turkey; pour remaining 2 cups broth into pan
20
Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F
21
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
22
Transfer turkey to platter; tent with foil
23
Let stand 30 minutes
24
Reserve liquid in pan for gravy
25
Mix first 5 ingredients in small bowl
26
Pat turkey dry with paper towels and place on rack set in large roasting pan
27
If not stuffing turkey, place herb sprigs in main cavity
28
If stuffing turkey, spoon stuffing into main cavity
29
Tie legs together loosely to hold shape of turkey
30
Brush turkey with oil
31
Rub herb mix all over turkey
32
Place turkey neck and giblets in roasting pan
33
(Can be prepared 1 day ahead if turkey is not stuffed
34
Cover and refrigerate
35
Let stand at room temperature 1 hour before roasting
36
) Position rack in lowest third of oven and preheat to 425°F
37
Drizzle melted butter all over turkey
38
Pour 2 cups broth into pan
39
Roast turkey 45 minutes
40
Remove turkey from oven and cover breast with foil
41
Reduce oven temperature to 350°F
42
Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes)
43
Remove foil from turkey; pour remaining 2 cups broth into pan
44
Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F
45
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
46
Transfer turkey to platter; tent with foil
47
Let stand 30 minutes
48
Reserve liquid in pan for gravy
49
Meanwhile, prepare gravy: Mix flour and Sherry in small bowl until smooth paste forms
50
Melt butter in heavy large saucepan over medium-high heat
51
Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes
52
(Can be made 3 hours ahead
53
Cover flour paste tightly
54
Let paste and mushrooms stand at room temperature
55
) Discard turkey neck and giblets from pan juices in roasting pan
56
Transfer pan juices to large glass measuring cup
57
Spoon off fat
58
Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms
59
Add flour paste and whisk until smooth
60
Bring mixture to boil, stirring frequently
61
Boil until thickened to light gravy, about 10 minutes
62
Mix in cream, thyme and tarragon
63
Season with salt and pepper
64
Serve turkey with gravy
65
Mix flour and Sherry in small bowl until smooth paste forms
66
Melt butter in heavy large saucepan over medium-high heat
67
Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes
68
(Can be made 3 hours ahead
69
Cover flour paste tightly
70
Let paste and mushrooms stand at room temperature
71
) Discard turkey neck and giblets from pan juices in roasting pan
72
Transfer pan juices to large glass measuring cup
73
Spoon off fat
74
Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms
75
Add flour paste and whisk until smooth
76
Bring mixture to boil, stirring frequently
77
Boil until thickened to light gravy, about 10 minutes
78
Mix in cream, thyme and tarragon
79
Season with salt and pepper
80
Serve turkey with gravy