Tasty Tuesday (Thanksgiving edition)

This week's recipe comes from The Bon Appetit Cookbook edited by Barbara Fairchild

(Find this and other great cookbooks in the West Virginia Library Commission Reference Library.)

Roast Turkey with herb rub and shiitake mushroom gravy

Brushing the turkey all over with vegetable oil not only helps the seasoning mixture adhere to the skin, but it also promotes browning--as does drizzling melted butter over the bird just before it goes into the oven. Because the turkey rests, tented with aluminum foil, for 30 minutes before carving, the bubbling juices settle back into the meat, resulting in more neatly sliced, juicier servings.

14 Servings

Turkey
3 tablespoons chopped fresh rosemary or 2 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh tarragon or 1 tablespoon dried
1 tablespoon ground black pepper
2 teaspoons salt
1 20-to 21-pound turkey; neck, heart, and gizzard reserved
Fresh herb sprigs (optional)
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups low-salt chicken broth, divided

Gravy
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces of shiitake mushrooms, stemmed, caps sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

For Turkey: Mix first 5 ingredients in small bowl; set herb mixture aside. Rinse turkey inside and out; pat dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tuck wing tips under; tie legs loosely together to hold shape. Brush turkey with oil. Rub herb mixture all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

Position oven rack in bottom third of oven and pre-heat to 425 degrees F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with aluminum foil. Reduce oven temperature to 350 degrees F. Return turkey to oven; roast unstuffed turkey 1 hour or stuffed turkey 1 hour 30 minutes. Remove foil; pour remaining 2 cups broth into pan. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175 degrees F, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices for gravy.

Meanwhile, Prepare Gravy: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary; saute until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve turkey with gravy.