Roast Turkey with Herb Rub and Shiitake Mushroom Gravy Recipe

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Roast Turkey with Herb Rub and Shiitake Mushroom Gravy
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  1. Make turkey: Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
  2. Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  3. Meanwhile, prepare gravy: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
  4. Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1239.69 Kcal (5190 kJ)
Calories from fat 687.69 Kcal
% Daily Value*
Total Fat 76.41g 118%
Cholesterol 529.64mg 177%
Sodium 1256.22mg 52%
Potassium 1446.58mg 31%
Total Carbs 5.95g 2%
Sugars 0.44g 2%
Dietary Fiber 1.48g 6%
Protein 133.5g 267%
Vitamin C 1mg 2%
Vitamin A 0.5mg 15%
Iron 7.2mg 40%
Calcium 108.3mg 11%
Amount Per 100 g
Calories 155.28 Kcal (650 kJ)
Calories from fat 86.14 Kcal
% Daily Value*
Total Fat 9.57g 118%
Cholesterol 66.34mg 177%
Sodium 157.35mg 52%
Potassium 181.2mg 31%
Total Carbs 0.74g 2%
Sugars 0.06g 2%
Dietary Fiber 0.19g 6%
Protein 16.72g 267%
Vitamin C 0.1mg 2%
Vitamin A 0.1mg 15%
Iron 0.9mg 40%
Calcium 13.6mg 11%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.9
  • 32

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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