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Receta Roast Turkey With Herb Rub And Shiitake Mushroom Gravy

Name: Roast Turkey With Herb Rub And Shiitake Mushroom Gravy
Ingredients: 3 Tbsp. Minced fresh rosemary or possibly 1 1/2 Tbsp. dry; 3 Tbsp. Minced fresh thyme or possibly 1 1/2 tsp. dry; 3 Tbsp. Minced fresh tarragon or possibly 1 1/2 tsp. dry; 1 Tbsp. Grnd pepper; 2 tsp Salt; 1 x Turkey, neck and giblets reserved (20- to 21-lb.); Fresh herb sprigs; 2 Tbsp. Vegetable oil; 6 Tbsp. Butter, melted (3/4 stick); 4 c. Canned low-salt chicken broth; 1/2 c. All purpose flour; 1/2 c. Dry Sherry; 3 Tbsp. Butter; 12 ounce Fresh shiitake mushrooms, stemmed, sliced; 1 Tbsp. Plus 1 tsp. minced fresh rosemary or possibly 2 tsp. dry; 4 c. Canned low-salt chicken broth, (about); 1/3 c. Whipping cream; 2 tsp Minced fresh thyme or possibly 1 tsp. dry; 2 tsp Minced fresh tarragon or possibly 1 tsp. dry

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Ingredientes

3 Tbsp. Minced fresh rosemary or possibly 1 1/2 Tbsp. dry
3 Tbsp. Minced fresh thyme or possibly 1 1/2 tsp. dry
3 Tbsp. Minced fresh tarragon or possibly 1 1/2 tsp. dry
1 Tbsp. Grnd pepper
2 tsp Salt
1 x Turkey, neck and giblets reserved (20- to 21-lb.)
Â Â Fresh herb sprigs
2 Tbsp. Vegetable oil
6 Tbsp. Butter, melted (3/4 stick)
4 c. Canned low-salt chicken broth
1/2 c. All purpose flour
1/2 c. Dry Sherry
3 Tbsp. Butter
12 ounce Fresh shiitake mushrooms, stemmed, sliced
1 Tbsp. Plus 1 tsp. minced fresh rosemary or possibly 2 tsp. dry
4 c. Canned low-salt chicken broth, (about)
1/3 c. Whipping cream
2 tsp Minced fresh thyme or possibly 1 tsp. dry
2 tsp Minced fresh tarragon or possibly 1 tsp. dry

Direcciones

Make turkey:Mix first 5 ingredients in small bowl. Pat turkey 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.
Tie legs together loosely to hold shape of turkey. Brush turkey with oil.
Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and chill. Let stand at room temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425F. Drizzle melted butter all over turkey. Pour 2 c. broth into pan. Roast turkey 45 min. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350F. Return turkey to oven; roast unstuffed turkey 1 hour
(roast stuffed turkey 1 hour 30 min). Remove foil from turkey; pour remaining 2 c. broth into pan. Continue roasting turkey till meat thermometer inserted into thickest part of thigh registers 180F. or possibly till juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 min longer.
Transfer turkey to platter; tent with foil. Let stand 30 min. Reserve liquid in pan for gravy.
Meanwhile, prepare gravy:Mix flour and Sherry in small bowl till smooth paste forms. Heat butter in heavy large saucepan over medium-high heat. Add in mushrooms and rosemary and saute/fry till mushrooms begin to soften, about 3 min. (Can be made 3 hrs ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
Throw away turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring c.. Spoon off fat. Add in sufficient chicken broth to measure 5 c.; add in to saucepan with mushrooms. Add in flour paste and whisk till smooth. Bring mix to boil, stirring frequently. Boil till thickened to light gravy, about 10 min. Fold in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
Serves 16.