Porcini and Sage Roasted Turkey
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Serves:
-
15
ingredients
- 8 lbs turkey breast
- 1 cup dried porcini mushrooms (approximately 1 oz)
- 1 teaspoon poultry seasoning
- 1 tablespoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup butter, softened
- 1⁄4 cup mayonnaise
- 1⁄3 cup sour cream
directions
- Grind the Porcini mushrooms into dust in a blender or magic bullet. Add Bell’s seasoning, salt and pepper and mix well.
- Whisk together the softened butter and mayonnaise until smooth. Add the mushroom powder and seasoning mix and stir until well incorporated.
- Remove the turkey from the packaging and remove any innards from the cavity. Rinse and pat dry.
- Place the turkey in a large roasting pan. Carefully separate skin from the meat by sliding your hand underneath the skin being careful not to break it.
- Stuff the mushroom mixture liberally under the skin, and massage the outside of the skin so it’s evenly distributed.
- Rub any remaining butter mixture on the outside of the skin and make sure the skin is covering the meat and hasn’t pulled away from the top.
- Sprinkle with additional salt and pepper if desired.
- Roast upright in a 400°F oven for one hour and 15 minutes, or until a meat thermometer inserted in the thickest part of the breast reads 160° (F.).
- Let the turkey rest (loosely tented with tinfoil to keep warm) for one hour before carving to prevent the meat from drying out while cutting.
-
For the gravy:
- Pour off pan juices after carving and remove most of the fat that floats to the top.
- Whisk 1/3 cup of sour cream into the defatted pan juices. Taste and season with salt and pepper if necessary before serving.
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