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Porcini Mushroom Turkey with Mushroom Gravy

Porcini Mushroom Turkey with Mushroom Gravy
Porcini Mushroom Turkey with Mushroom Gravy is a gluten free main course. This recipe serves 12. One portion of this dish contains approximately 85g of protein, 43g of fat, and a total of 791 calories. Head to the store and pick up parsley sprigs, mint, rosemary sprigs, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Place porcini in small bowl; add 1 cup boiling water.
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2
Let stand until softened, at least 30 minutes and up to 2 hours.
3
Drain mushrooms, reserving soaking liquid. Chop mushrooms.
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MushroomsMushrooms
4
Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
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GravyGravy
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5
Chop garlic finely in processor.
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6
Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead.
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7
Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
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8
*Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
1
Set rack at lowest position in oven and preheat to 325F.
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2
Sprinkle main turkey cavity with salt and pepper.
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3
Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin.
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4
Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
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5
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper.
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6
Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165F to 170F, about 3 hours. Tilt turkey so juices from main cavity run into pan.
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StockStock
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7
Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
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1
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
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2
Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat.
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3
Add crimini mushrooms, garlic, and shallot. Saut until mushrooms are tender, about 6 minutes.
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4
Transfer mushrooms to bowl and set aside.
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5
Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes.
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6
Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
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7
Add cream and crimini mushrooms to skillet.
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8
Mix 2 tablespoons water and cornstarch in small bowl until smooth.
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9
Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes.
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GravyGravy
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10
Mix in parsley and mint. Season gravy to taste with salt and pepper.
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ParsleyParsley
GravyGravy
MintMint
DifficultyExpert
Ready In45 m.
Servings12
Health Score35
Gluten Free
DietsGluten Free
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