Herb-roasted Turkey with Mushroom Gravy

== Ingredients ==
* 10 to 12 lbs turkey, thawed if frozen
* 4 sprigs fresh thyme
* 4 sprigs fresh rosemary
* 1 medium onion, quartered
* 1 lemon, use peel only, cut into strips
* 1 cup dried mushrooms reconstituted, reserve 1 cup liquid
* 1 cup low-sodium chicken broth
* 1 oz (2 tbsp) dry white wine, or increase broth by 2 tbsp
* 2 tsp potato starch
* ½ tsp dried chives
* ¼ tsp salt
* ⅛ tsp freshly ground black pepper
== Directions ==
# To reconstitute mushrooms, cover ½ ounce dried sliced mushrooms with 1 ½ cups warm water.
# Let stand 30 minutes.
# Preheat oven to 325 °F.
# Remove turkey giblets and neck from body cavities.
# Rinse turkey inside and out; pat dry with paper towels.
# Starting at neck, using your fingers, gently loosen skin over entire breast.
# Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
# Place onion and lemon peel in body cavity.
# Place turkey breast-side up on rack in roasting pan.
# Roast turkey 3½-4 hours, until meat thermometer inserted in fleshy part of inner thigh reaches 180°F.
# Let stand 15 minutes before carving.
# Remove skin before eating.
# Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes.
# Skim off and discard fat; pour remaining liquid into small saucepan.
# Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.
# Simmer 2 minutes.
# Serve with turkey.
Category:Chicken stock and broth Recipes
Category:Lemon peel Recipes
Category:Mushroom Recipes
Category:Passover Seder Meat Dishes
Category:Potato starch Recipes
Category:Turkey meat Recipes
Category:White wine Recipes