Directions:
- For turkey: Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes. Transfer to sieve. Shake powdered porcini into bowl; mix in 2 tablespoons butter. Reserve larger bits in sieve. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Rub porcini butter over outside of turkey; sprinkle with salt and pepper. Bring porcini bits and chicken broth to boil in small saucepan. Remove from heat; reserve for basting. (Turkey and porcini broth can be made 1 day ahead. Cover separately; chill.)
- Set rack at lowest position in oven and preheat to 325°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely. Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly. Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey. Baste with 1 cup porcini broth. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- For gravy: Place roasting pan over 2 burners. Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits. Strain turkey broth into heavy large saucepan; spoon off fat.
- Mix 4 tablespoons butter and flour in bowl to form paste. Melt 3 tablespoons butter in large skillet over medium heat. Add mushrooms. Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes. Add Madeira; boil until wine evaporates, about 2 minutes. Add mushroom mixture to turkey broth; bring to boil. Whisk in flour paste. Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5494.47 Kcal (23004 kJ) | ||
| Calories from fat | 968.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.66g | 166% | |
|---|---|---|---|
| Cholesterol | 660.36mg | 220% | |
| Sodium | 77514.06mg | 3230% | |
| Potassium | 22501.73mg | 479% | |
| Total Carbs | 239.19g | 80% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 718.27g | 1437% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 185.5mg | 1030% | |
| Calcium | 115.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 12.33 Kcal (52 kJ) | ||
| Calories from fat | 2.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 166% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 220% | |
| Sodium | 173.96mg | 3230% | |
| Potassium | 50.5mg | 479% | |
| Total Carbs | 0.54g | 80% | |
| Sugars | 0.01g | 14% | |
| Dietary Fiber | 0.01g | 15% | |
| Protein | 1.61g | 1437% | |
| Iron | 0.4mg | 1030% | |
| Calcium | 0.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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