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Dijon Rubbed Roasted Turkey with Mushroom Gravy

Source: National Turkey Federation
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  16 servings
RECIPE INGREDIENTS
1 Cup Dijon mustard
3/4 Cup olive oil
1/2 Cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
2 Tablespoons lemon zest
1/4 Cup freshly squeezed lemon juice
16-pound whole turkey, fresh or frozen (thawed)

Gravy:
1 Pound assorted mushrooms, cleaned and sliced thin
1-1/4 Cups turkey broth
1/2 Cup whipping cream
2 Tablespoons cornstarch
DIRECTIONS
Preheat oven to 325 degrees F. Remove turkey from bag.


Tuck wing tips under turkey and return legs to tucked position.


Place turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over top and sides of turkey.


Roast turkey 2 hours and baste with 1/2-cup broth. Continue to roast, basting frequently with remaining 1-1/2-cups broth and pan juices. If turkey browns too quickly, cover loosely with foil.


Continue to roast about 1-1/2 hours or until the internal temperature in the thickest part of the thigh measures 180 degrees F.


Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.


Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in skillet over medium-high heat.


Add mushrooms to skillet and sauté until brown and tender, about 15 minutes.


Add enough turkey broth to pan juices to measure 3-1/2-cups. Add 3-1/2- cups pan juice mixture and cream to mushrooms. Gently boil 7 to 9 minutes to blend flavors.


Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to simmer until gravy thickens, about 1 minute. Adjust seasonings.


Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/13/2009
Nutrition Facts per Serving
Yield:   16 servings
Calories: 660
Fat. Total: 37g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 620mg
% Cal. from Fat: 50%
Cholesterol: 225mg
Protein: 75g
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