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Roast Turkey with Wild Mushroom Gravy Recipe

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This recipe for Roast Turkey with Wild Mushroom Gravy is from The Ludwig Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 fresh or frozen (thawed) turkey
1 lemon
1 cup fresh parsley
cup fresh sage leaves
2 tbsp fresh thyme leaves
salt and pepper
1 tbsp olive oil
1 medium carrot
1 stalk celery
2 small onions
2 tbsp butter
8 oz sliced white mushrooms
6 oz sliced cremini mushrooms
4 oz sliced shittaki mushrooms
1 can chicken broth
⅓ cup all-purpose flour
Fresh herbs and fruit for garnish

Directions:
Directions:
1. Preheat oven to 325. Remove giblets and neck from turkey cavity; set aside. Discard liver, or save for another use. Cut neck into several large pieces. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place turkey, breast side up, on small rack in large roasting pan (17x11) Scatter giblets and neck in pan around turkey
2. From lemon, grate 1 tsp peel and place in small bowl. Cut lemon in half and set aside. To bowl with lemon peel, add parsley, sage, thyme, 2 tsp salt, and 1 tsp black pepper, stir until blended
3. In medium bowl, place olive oil, carrot, and celery; stir in 2 tbsp herb mixture to coat vegetables. Place vegetable mixture in pan around turkey. Sprinkle remaining herb mixture inside body and neck cavities, and rub all over outside of turkey. Squeeze juice from lemon halves into both cavities, and place lemon halves and 4 onion quarters in body cavity. Place remaining 4 onion quarters in pan around turkey. Fold wings under back of turkey so they stay in place. Tie legs together with string if not already clamped
4. Cover turkey with loose tent of foil; roast for 2 hours. Remove foil and roast about 1 hours longer
5. About 20 minutes before turkey finishes roasting, cook mushrooms for gravy: In 12 inch nonstick skillet, heat butter on medium, until melted. Add all mushrooms and cook, covered, 6 minutes. Uncover and cook 11 to 12 minutes longer, or until tender and golden, stir occasionally. Remove skillet from heat and set aside
6. Turkey is done when temperature in thickest part of thigh reaches 175 - 180, and breast reaches 165
7. Carefully lift turkey from pan, and tilt slightly to let juices run into the pan, place on large platter and cover with foil
8. Complete gravy: Remove rack from roasting pan. Strain drippings into 4 cup liquid measuring cup, leaving giblets and neck in pan. Let drippings sit 1 minute, spoon cup fat from drippings into 2 qt sauce pan, discard remaining fat
9. Place roasting pan over 2 burners on top of range and cook 2 to 4 minutes on medium high to brown giblets, neck, and bits on bottom of pan, stirring constantly. Carefully add wine to roasting pan and boil about 3 minutes, or until wine is reduce by half. Strain wine mixture into meat juices in measuring cup; add any additional meat juices on platter, discard giblets and neck. Add enough broth to meat juice mixture in cup to equal 4 cups total
10. With wire whisk, mix flour into fat in saucepan; cook on medium 3 to 4 minutes, or until mixture turns golden brown, whisking constantly. While still whisking, gradually add meat juice mixture to sauce pan; cook on medium high until mixture boils and thickens, stirring frequently; boil 1 minute. Stir in mushroom mixture; heat through. Pour gravy into boat and serve

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
5 hours

 

 

 

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