For the main event, a savory centerpiece drizzled with porcini mushroom butter that brings the "wow" factor.

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Credit: Chelsea Kyle

Recipe Summary test

active:
30 mins
total:
3 hrs 30 mins
Yield:
Serves 8 to 10
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This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a spice mill, grind the porcini mushrooms until powdery. In a small bowl, combine the mushroom powder, butter, 2 tbsp. chopped shallot, the garlic, 1 tsp. salt, and 1/2 tsp. pepper. Set aside 2 tbsp. of the porcini butter for the gravy.

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  • Place the neck and giblets, except for the liver (save for another use), in a large roasting pan. Set a roasting rack in the pan. Place the turkey on the rack breast-side up. Using your fingers, starting at the neck, loosen the skin from the breast, legs, and thighs. Tuck wings under the breast, if desired. Spread the remaining porcini butter under the skin of the turkey and all over the breast, legs, and thighs. Season the cavity and the outside of the turkey generously with salt and pepper. Stuff the cavity with the leek and rosemary sprigs. Brush the skin of the turkey with the oil. Pour 2 cups of water into the pan.

  • Place the turkey in the oven and reduce heat to 350°. Roast the turkey for 1 hour. Rotate the pan and add 2 more cups of water. Roast until an instant-read thermometer registers 165° when inserted into the thickest parts of the thighs and breast, 1 1/2 to 2 hours more. Remove from the oven and let rest for 30 minutes.

  • In a large skillet, melt the reserved porcini butter. Add the mushrooms, remaining 2 tbsp. shallot, and chopped rosemary. Cook, stirring often, until the mushrooms soften and begin to brown, about 5 minutes. Remove from the heat.

  • Tilt the turkey so the juices inside the cavity pour into the roasting pan. Transfer the turkey to a cutting board. Remove the rack from the roasting pan; set pan over 2 burners and bring liquid to a simmer. Transfer the giblets and neck to a bowl; save for another use. In a small bowl, whisk the flour and 1/2 cup of water until smooth; gradually whisk into the drippings in the roasting pan. Whisk in 2 cups of water. Cook, whisking constantly, until the gravy is thickened, 5 to 10 minutes. Season to taste. Strain the gravy into the skillet with the mushrooms. Carve the turkey and serve with the gravy.

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