Porcini and Sage Roasted Turkey

"Moist and Delicious, This recipe comes from the AMAZING www.ibreatheimhungry.com"
 
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Ready In:
4hrs 30mins
Ingredients:
8
Serves:
15
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ingredients

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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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