ROAST TURKEY
1/4 cup butter -- room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
22 pound turkey
4 large plum tomatoes -- chopped
1/2 cup low-salt chicken broth
GRAVY
5 cups low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl.
Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting
pan. Starting at neck end, slide hand between skin and breast meat to loosen
skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey
inside and out with salt and pepper. If stuffing turkey, spoon stuffing
loosely into main cavity. Tuck wing tips; tie legs together.
Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring
tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil.
Roast until thermometer inserted into thigh registers 180 degrees F.,
basting occasionally with pan juices, about 1 hour 50 minutes longer if
unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to
platter. Tent with foil; reserve pan juices.
Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms
to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer
mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely.
Mix 2 tablespoons butter and flour in small bowl to smooth paste.
Strain juices from roasting pan into large measuring cup; spoon off fat. Add
enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to
roasting pan and bring to simmer, scraping up browned bits; add to broth.
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat.
Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms.
Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and
simmer until slightly reduced, about 30 minutes. Gradually whisk in
butter-flour paste. Boil until reduced to 4 cups, stirring occasionally,
about 12 minutes. Season with salt and pepper. Yield: 12 servings.
Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein;
5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium.
Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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