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
(*)to reconstitute mushrooms, cover ½ ounce dried sliced mushrooms with 1 ½ cups warm water. Let stand 30 minutes. Preheat oven to 325°F. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast turkey 3 ½-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone)  reaches 180°F. Let stand 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes.<BR> Serve with turkey.