Ingredients Edit

Directions Edit

  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.
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