Roast Turkey With Porcini Mushroom Gravy
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
42
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)1 tbsp
Parsley (chopped fresh)1 tbsp
Garlic (chopped)2 tsps
Thyme (chopped fresh)2 tsps
Rosemary (chopped fresh)4 large
Plum Tomatoes (chopped)2 tbsps
All-Purpose Flour1.5 cups
White Wine (dry)Directions:
1
Make turkey: Preheat oven to 375°F
2
Blend first 5 ingredients in small bowl
3
Rinse turkey inside and out; pat dry
4
Place turkey on rack in large roasting pan
5
Starting at neck end, slide hand between skin and breast meat to loosen skin
6
Spread seasoned butter over breast meat under skin
7
Sprinkle turkey inside and out with salt and pepper
8
If stuffing turkey, spoon stuffing loosely into main cavity
9
Tuck wing tips under turkey; tie legs together
10
Roast turkey 1 hour
11
Add tomatoes to pan
12
Roast 1 1/2 hours longer, stirring tomatoes occasionally
13
Pour broth into pan
14
Cover turkey loosely with foil
15
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
16
Transfer turkey to platter
17
Tent with foil; reserve pan juices
18
Preheat oven to 375°F
19
Blend first 5 ingredients in small bowl
20
Rinse turkey inside and out; pat dry
21
Place turkey on rack in large roasting pan
22
Starting at neck end, slide hand between skin and breast meat to loosen skin
23
Spread seasoned butter over breast meat under skin
24
Sprinkle turkey inside and out with salt and pepper
25
If stuffing turkey, spoon stuffing loosely into main cavity
26
Tuck wing tips under turkey; tie legs together
27
Roast turkey 1 hour
28
Add tomatoes to pan
29
Roast 1 1/2 hours longer, stirring tomatoes occasionally
30
Pour broth into pan
31
Cover turkey loosely with foil
32
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
33
Transfer turkey to platter
34
Tent with foil; reserve pan juices
35
Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan
36
Remove from heat; let steep 15 minutes
37
Transfer mushrooms to work surface; reserve mushroom broth
38
Chop mushrooms coarsely
39
Mix 2 tablespoons butter and flour in small bowl to smooth paste
40
Strain juices from roasting pan into large measuring cup; spoon off fat
41
Add enough reserved mushroom broth to pan juices to measure 6 cups
42
Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth
43
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat
44
Add garlic and sauté 1 minute
45
Add parsley, thyme, rosemary and mushrooms
46
Sauté until mushrooms are tender, about 4 minutes
47
Stir in broth mixture and simmer until slightly reduced, about 30 minutes
48
Gradually whisk in butter-flour paste
49
Boil until reduced to 4 cups, stirring occasionally, about 12 minutes
50
Season with salt and pepper
51
Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan
52
Remove from heat; let steep 15 minutes
53
Transfer mushrooms to work surface; reserve mushroom broth
54
Chop mushrooms coarsely
55
Mix 2 tablespoons butter and flour in small bowl to smooth paste
56
Strain juices from roasting pan into large measuring cup; spoon off fat
57
Add enough reserved mushroom broth to pan juices to measure 6 cups
58
Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth
59
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat
60
Add garlic and sauté 1 minute
61
Add parsley, thyme, rosemary and mushrooms
62
Sauté until mushrooms are tender, about 4 minutes
63
Stir in broth mixture and simmer until slightly reduced, about 30 minutes
64
Gradually whisk in butter-flour paste
65
Boil until reduced to 4 cups, stirring occasionally, about 12 minutes
66
Season with salt and pepper