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.

Yvonne Duivenvoorden
Prep Time
60 min
Cook Time
240 min
300 min


  • 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


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Remove foil and baste turkey with pan juices.
  6. 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.)
  7. Meanwhile, in a small saucepan on medium-high, combine remaining 1 cup broth with mushrooms and bring to a boil.
  8. Remove from heat and cover; set aside.
  9. Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
  10. Meanwhile, carefully pour pan drippings from roasting pan into a measuring cup and set aside to let fat separate.
  11. 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.
  12. Skim and discard fat from pan drippings, add remaining liquid to the roasting pan and return to a boil.
  13. Whisk in arrowroot mixture and cook until sauce thickens, 30 to 60 seconds.
  14. Add salt and additional pepper and transfer sauce to a gravy boat.
  15. Remove skin and carve turkey. Serve sauce on the side.

Nutrition Information

  • 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