Herb-roasted Turkey with Mushroom Gravy

Ingredients

 * 10 to 12 lbs turkey, thawed if frozen
 * 4 sprigs fresh thyme
 * 4 sprigs fresh rosemary
 * 1 medium 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 tbsp) dry white wine, or increase broth by 2 tbsp
 * 2 tsp potato starch
 * ½ tsp dried chives
 * ¼ tsp salt
 * ⅛ 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 3½-4 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.