Rosemary-Roasted Turkey with Porcini Pan Sauce
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.
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- 1/4 cup chopped fresh rosemary
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp fresh ground black pepper, plus additional to taste
- 1 10- to 12-lb turkey (thawed if frozen), neck and giblets removed
- 3 cups low-sodium chicken broth, divided, plus additional if needed
- 1/2 oz dried porcini mushrooms, cut or torn into 1/4-inch pieces
- 1/4 cup arrowroot powder, dissolved in 1/4 cup cold water
- Sea salt, to taste
- In a medium bowl, combine rosemary, oil, garlic powder, onion powder and 1 tsp pepper. Place turkey on work surface, gently slip your fingers under the skin and work in herb mixture, distributing evenly over meat.
- Set turkey aside for an hour at room temperature, or if preparing in advance, overnight in the refrigerator. (NOTE: If turkey is marinating in the refrigerator, remove from fridge about an hour before continuing to Step Two.)
- Preheat oven to 400°F. Arrange turkey, breast side up, on a roasting rack set in a roasting pan. Tie legs together (if they aren’t already) and tuck in wings.
- Add about 2 cups broth to roasting pan, enough to fill pan 1/4-inch deep. Loosely cover turkey with foil and roast for 1 hour.
- Remove foil and baste turkey with pan juices.
- Continue roasting uncovered, basting every 20 to 30 minutes, until an internal thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, about 2 1/4 to 2 3/4 hours total cooking time. (NOTE: If pan gets dry, add water or additional broth to maintain about 1/4 inch of liquid. If any part of the turkey gets too brown, cover it loosely with foil.)
- Meanwhile, in a small saucepan on medium-high, combine remaining 1 cup broth with mushrooms and bring to a boil.
- Remove from heat and cover; set aside.
- Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
- Meanwhile, carefully pour pan drippings from roasting pan into a measuring cup and set aside to let fat separate.
- Add porcini mixture to roasting pan and place pan on medium heat, straddled over two burners if necessary. Bring to a boil, scraping up any browned bits in the pan with a spoon.
- Skim and discard fat from pan drippings, add remaining liquid to the roasting pan and return to a boil.
- Whisk in arrowroot mixture and cook until sauce thickens, 30 to 60 seconds.
- Add salt and additional pepper and transfer sauce to a gravy boat.
- Remove skin and carve turkey. Serve sauce on the side.
- Serving Size 4 oz rosemary-roasted turkey and 1/4 cup sauce
- Calories 196
- Carbohydrate Content 1 g
- Cholesterol Content 77 mg
- Fat Content 10 g
- Fiber Content 1 g
- Protein Content 24 g
- Saturated Fat Content 3 g
- Sodium Content 82 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g