Name: Roast Turkey with Herb Rub And Shiitake Mushroom Gravy
Ingredients: 3 tb Chopped fresh rosemary or 1 1/2; ; tablespoons dried; 3 tb Chopped fresh thyme or 1 1/2 teaspoons; ; dried; 3 tb Chopped fresh tarragon or 1 1/2 teaspoons; ; dried; 1 tb Ground pepper; 2 ts Salt; 1 Turkey; neck and giblets; ; reserved (20- to; ; 21-pound); Fresh herb sprigs; 2 tb Vegetable oil; 6 tb Butter; melted (3/4 stick); 4 c Canned low-salt chicken broth; 1/2 c All purpose flour; 1/2 c Dry Sherry; 3 tb Butter; 12 oz Fresh shiitake mushrooms; stemmed, sliced; 1 tb Plus 1 teaspoon chopped fresh rosemary or; ; 2 teaspoons dried; 4 c Canned low-salt chicken broth; (about); 1/3 c Whipping cream; 2 ts Chopped fresh thyme or 1 teaspoon dried; 2 ts Chopped fresh tarragon or 1 teaspoon; ; dried

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		November 19	1	servings

INGREDIENTS

3	tb	Chopped fresh rosemary or 1 1/2
		; tablespoons dried
3	tb	Chopped fresh thyme or 1 1/2 teaspoons
		; dried
3	tb	Chopped fresh tarragon or 1 1/2 teaspoons
		; dried
1	tb	Ground pepper
2	ts	Salt
1		Turkey; neck and giblets
		; reserved (20- to
		; 21-pound)
		Fresh herb sprigs
2	tb	Vegetable oil
6	tb	Butter; melted (3/4 stick)
4	c	Canned low-salt chicken broth
1/2	c	All purpose flour
1/2	c	Dry Sherry
3	tb	Butter
12	oz	Fresh shiitake mushrooms; stemmed, sliced
1	tb	Plus 1 teaspoon chopped fresh rosemary or
		; 2 teaspoons dried
4	c	Canned low-salt chicken broth; (about)
1/3	c	Whipping cream
2	ts	Chopped fresh thyme or 1 teaspoon dried
2	ts	Chopped fresh tarragon or 1 teaspoon
		; dried

INSTRUCTIONS

FOR TURKEY
FOR GRAVY
Make turkey:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and
place on rack set in large roasting pan. If not stuffing turkey, place herb
sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity.
Tie legs together loosely to hold shape of turkey. Brush turkey with oil.
Rub herb mix all over turkey. Place turkey neck and giblets in roasting
pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and
refrigerate. Let stand at room temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425F. Drizzle melted
butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45
minutes. Remove turkey from oven and cover breast with foil. Reduce oven
temperature to 350F. Return turkey to oven; roast unstuffed turkey 1 hour
(roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour
remaining 2 cups broth into pan. Continue roasting turkey until meat
thermometer inserted into thickest part of thigh registers 180F. 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.
Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve
liquid in pan for gravy.
Meanwhile, prepare gravy:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in
heavy large saucepan over medium-high heat. Add mushrooms and rosemary and
saute until mushrooms begin to soften, about 3 minutes. (Can be made 3
hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at
room temperature.)
Discard turkey neck and giblets from pan juices in roasting pan. Transfer
pan juices to large glass measuring cup. Spoon off fat. Add enough chicken
broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste
and whisk until smooth. Bring mixture to boil, stirring frequently. Boil
until thickened to light gravy, about 10 minutes. Mix in cream, thyme and
tarragon. Season with salt and pepper. Serve turkey with gravy.
Serves 16.
Bon Appetit November 1994
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