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Ingredients
- 19 lb fresh or frozen & thawed turkey, giblets removed (save giblets to add to gravy or discard)
- 2 c butter, softened
- 2 T chopped fresh rosemary
- 2 T chopped fresh sage
- 2 T chopped fresh thyme
- 1 T minced garlic
- Gravy
- 1/2 c Turkey drippings
- 3 (8 oz) pkgs sliced baby portobello mushrooms
- 1 c Marsala wine
- 1/3 c all purpose flour
- 3 c chicken broth
- 1/2 c heavy whipping cream
- 1/2 t ground black pepper
Details
Preparation
Step 1
Preheat oven to 325. Line a lg roasting pan with aluminum foil. Set roasting rack in pepared pan & spray with nonstick cooking spray.
For Turkey: pat dry with paper towels. Place on prepared rack, breast side up.
In med bowl, combine butter & all remaining ingredients. Rub butter mixture all over turkey & under skin. Tie legs together with buther’s twine.
Bake covered with heavy duty aluminum foil for 3 hrs. Uncover & bake for 1 hr more until meat thermometer inserted in thigh reaches 170 degrees. Remove from oven & let stand 10 min. before carving. Reserve pan drippings for gravy.
For gravy: In lg skillet heat drippings over med heat. Add mushrooms & cook stirring frequently for 10 min until tender. Add wine, increase heat to med high & cook for 10 min until liquid is almost evaporated.
Stir in flour & cook stirring constantly for 2 minutes. Stir in broth, cream & pepper; (also add boiled & chopped Giblets if desired); bring to boil, reduce heat & simmer stirring frequently for 10 minutes until mixture has thickened.
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