Herb-roasted Turkey with Mushroom Gravy

Ingredients

 * 10 	lbs  	To 12 lb. Turkey, thawed if frozen
 * 4 		Sprigs fresh thyme
 * 4 		Sprigs fresh rosemary
 * 1 	med 	Onion, quartered
 * 1 		lemon, Use peel only, cut into strips
 * 1 	cup 	Dried Mushrooms reconstituted (*) (reserve 1 cup liquid)
 * 1 	cup 	Low-sodium chicken broth
 * 1 	oz 	(2 Tb) dry white wine, or increase broth by 2 Tb.
 * 2 	tsp 	potato starch
 * 1/2 	tsp 	Dried chives
 * 1/4 	tsp 	-salt
 * 1/8 	tsp 	Freshly ground black pepper

Directions

 * 1) to reconstitute Mushrooms, cover ½ ounce dried sliced Mushrooms with 1 ½ cups warm water.
 * 2) Let stand 30 minutes.
 * 3) Preheat oven to 325°F.
 * 4) Remove Turkey giblets and neck from body cavities.
 * 5) Rinse Turkey inside and out; pat dry with paper towels.
 * 6) Starting at neck, using your fingers, gently loosen skin over entire breast.
 * 7) Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
 * 8) Place Onion and lemon peel in body cavity.
 * 9) Place Turkey breast-side up on rack in roasting pan.
 * 10) Roast Turkey 3 ½-4 hours, until meat thermometer inserted in fleshy part of inner thigh reaches 180°F.
 * 11) Let stand 15 minutes before carving.
 * 12) Remove skin before eating.
 * 13) Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
 * 14) Skim off and discard fat; pour remaining liquid into small saucepan.
 * 15) Add Mushrooms and 1 cup Mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
 * 16) Simmer 2 minutes.
 * 17) Serve with Turkey.