Herb-Roasted Turkey with Mushroom Gravy

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herb-roasted-turkey-with-mushroom-gravy

Herb-Roasted Turkey with Mushroom Gravy

Thanksgiving is here which means that you are probably bombarded with hundreds of various turkey recipes. Every cooking show, every food programs is dominated by turkey preparations for the past couple of weeks. However, even if I’m the only one who’ll pat me on the back, I think that my recipe is one of the best and most interesting. What makes it so is the dry brining process which really makes the bird so moist and juicy that even your guests that don’t usually like white meet will gobble it up and ask for seconds. Another good trick is to really massage the bird as you are brining it. That’s my husband’s duty. Sometimes he gets so vigorous that I wish I was the one getting the massage instead of the bird!:)

herb-roasted-turkey-with-mushroom-gravy-ingredients

Ingredients: organic or kosher turkey, parsley, rosemary, thyme, lemon, butter, onions, carrot, celery rib, garlic, mushrooms, low-sodium chicken stock, white wine, shallots, all-purpose flour, salt and freshly ground black pepper.

herb-roasted-turkey-with-mushroom-gravy herb-roasted-turkey-with-mushroom-gravy

Prepare all your herbs- thyme, rosemary and parsley. Chop them finely.

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Zest one lemon.

herb-roasted-turkey-with-mushroom-gravy

Combine butter, herbs, lemon zest, salt and pepper.

herb-roasted-turkey-with-mushroom-gravy

Massage the herb butter all over the turkey.

herb-roasted-turkey-with-mushroom-gravy

Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under the skin of both.

herb-roasted-turkey-with-mushroom-gravy

Season cavity with salt and pepper liberally.

herb-roasted-turkey-with-mushroom-gravy

Stuff it with lemons, onions, carrot, celery and garlic cloves.

herb-roasted-turkey-with-mushroom-gravy

Preheat the oven to 450 F with the rack in the lowest part of the oven. Set a V-shaped rack in the roasting pan. Place turkey breast side-up onto the rack. Tie the legs loosely with the kitchen twine, the bird will retains its shape and moisture during cooking and tuck the wings under the breast (you might have to break them to do it). Fold neck flap under, and secure with toothpicks. Add 2 cups of water to the pan.

herb-roasted-turkey-with-mushroom-gravy

Chop the shallots finely.

herb-roasted-turkey-with-mushroom-gravy

Slice mushrooms thinly.

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Strain the pan juices into a heatproof bowl and skim off the fat. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon. Or you can use a gravy separator like I did. This heatproof cup quickly separates juices from fat and filters solids.

herb-roasted-turkey-with-mushroom-gravy

Meanwhile, place roasting pan over medium heat. Add butter, shallots and cook them for 2 minutes, then add mushrooms and cook for 5 minutes. Add wine and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Add thyme springs. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more. In a separate small bowl mix 2 tablespoons of flour with 2 tablespoons of gravy liquid, mix well until it becomes a thick paste; slowly add a little more liquid until it gets thicker and will have a heavy cream consistency. Whisk it into the pan drippings slowly; simmer the gravy for 2 more minutes. Kitchen tip: Mixing equal amount of liquid and flour will create lump-free gravy.

herb-roasted-turkey-with-mushroom-gravy

Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.

 

Bon Appétit!
Svitlana

Herb-Roasted Turkey with Mushroom Gravy

recipe details

Serves 8-10

Ingredients

For the turkey

  • 12-14 pound organic or kosher turkey
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 6 tablespoons butter, room temperature
  • Dry Brine William and Sonoma (A classic medley of fragrant herbs, spices with a hint of citrus)

For the stuffing

  • 2-3 lemons, quartered
  • 2 purple onions, quartered
  • 1 carrot, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 3 garlic cloves unpeeled, crushed

For the gravy

  • 2 lb. button mushrooms, thinly sliced
  • 3 cups low-sodium chicken stock
  • 1/2 cup white wine
  • 2 shallots, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 thyme sprig
  • Salt and freshly ground black pepper

Equipment

  • Gravy separator
  • Stainless-steel turkey lifters
  • Thermometer
  • Basting brush
  • Twine

Directions

  1. Unwarp the turkey and remove neck and giblets. Rinse the turkey under cold water and pat dry. Following instructions, rub dry brine all over turkey and inside the cavity, refrigerate covered in a plastic wrap for 1 or 2 days. (I like to use dry brine from William and Sonoma but a blend of your favorite spices will work just as fine.)
  2. Rinse off dry brine and pat the turkey dry with paper towels. Let it stand at room temperature for 2 hours before cooking.
  3. Season cavity with salt and pepper liberally and stuff it with lemons, onions, carrot, celery and garlic cloves.
  4. Preheat the oven to 450 F with the rack in the lowest part of the oven. Set a V-shaped rack in the roasting pan. Place turkey breast side-up onto the rack. Tie the legs loosely with the kitchen twine, the bird will retains its shape and moisture during cooking and tuck the wings under the breast (you might have to break them to do it). Fold neck flap under, and secure with toothpicks. Add 2 cups of water to the pan.
  5. Combine butter, herbs, lemon zest, salt and pepper and massage the herb butter all over turkey. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under the skin of both. Season generously with salt and pepper on all sides to ensure great flavors.
  6. Roast for 30-40 minutes, rotating half way through. Reduce heat to 375 F and continue cooking for 1½-2 hours, basting with pan drippings occasionally (about every 20 minutes), until an instant-read thermometer inserted in the thickest part of the breast registers 165 F and 175 F in the inner thigh. Cover the turkey loosely will foil and let rest for 1 hour before cutting. (If breast gets too browned, cover it with the foil and continue cooking.)
  7. Make the gravy: Strain the pan juices into a heatproof bowl and skim off the fat. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon. Or use a gravy separator, this heatproof tool quickly separates juices from fat and filters solids.
  8. Meanwhile, place roasting pan over medium heat. Add butter, shallots and cook them for 2 minutes, then add mushrooms and cook for 5 minutes. Add wine and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Add thyme springs. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more. In a small bowl mix 2 tablespoons of flour with 2 tablespoons of gravy liquid, mix well until it becomes a thick paste; slowly add a little more liquid until it gets thicker, resembling a heavy cream consistency. Whisk it into the pan drippings slowly; simmer the gravy for 2 more minutes. Kitchen tip: Mixing equal amount of liquid and flour will create lump-free gravy.
  9. Remove from heat, and season with the salt and pepper. Pour it into a warm gravy boat, and serve with turkey.

Kitchen tip: To keep the turkey kosher, substitute butter with olive oil.

share your thoughts

2 thoughts on “Herb-Roasted Turkey with Mushroom Gravy”

  1. Hello Svitlana! My name is Rachel and I found your blog through Food Blogger Pro. Your pictures are so pretty! Are you taking them or do you have someone helping you? I think your blog is just beautiful. If you’re doing those shots I’d love to talk food photography with you sometime. Happy Thanksgiving!

    1. Hi Rachel, thank you so much for stopping by and for the compliments. Because of the concept for my blog (I host dinner parties for my friends and family at home where I design and meticulously plan the menu) I usually invite my friend photographer who takes photos of step-by-step preparation for each course from appetizer to dessert, as well as the decor of the table for the entire day and then the ambience when my guests arrive. I style each dish and the decor myself, if I can be of any help on that, please let me know and I’ll be happy to help. Happy Thanksgiving to you as well!

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