Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Herbed Turkey & Mushroom Gravy




Source of Recipe


Internet


List of Ingredients




One 14 pound turkey, rinsed and patted dry, giblets removed
3/4 teaspoon of salt, divided
3 tablespoons of butter, melted, divided
1/4 teaspoon of coarsely ground black pepper
1/4 cup of chopped fresh chervil
2 tablespoons of minced fresh thyme
1/2 cup of sherry
1 - 2 cups of chicken broth
6 ounces of mixed mushrooms, such as button, crimini and shiitake, sliced
1 leek, chopped
1/4 cup of cornstarch
2 teaspoons of chopped sage

Heat your oven to 325º F. Sprinkle the turkey cavity with 1/2 teaspoon of salt. Secure the legs with kitchen string, fold wings to secure under bird. Place turkey breast side up on rack in roasting pan. Brush with 2 tablespoons of melted butter and sprinkle with the remaining 1/4 teaspoon of salt and pepper. Cover with foil, roast for 2 hours. Remove foil. Sprinkle the turkey with chervil and thyme. Continue roasting for 45 minutes, basting with sherry, drippings and broth, until thermometer inserted in thickest part of thigh registers 180º:F. Transfer turkey to platter and let it stand for 20 minutes before carving. Meanwhile, in a large skillet over medium high heat cook the mushrooms and leek in remaining hot butter for about 6 minutes, stirring occasionally. Set aside. Then carefully pour turkey juices and drippings into large measuring cup, let it stand for 10 minutes or until the fat separates. Return 1/4 cup of turkey fat to roasting pan, set over two burners at medium heat. Skim all fat from remaining turkey juices. Add the mushroom mixture and enough broth to juices to measure 3 cups. Prepare gravy. Makes 12 servings



Recipe