Wild Mushroom Turkey Gravy Food

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WILD MUSHROOM-SHALLOT GRAVY



Wild Mushroom-Shallot Gravy image

Categories     Sauce     Herb     Mushroom     Thanksgiving     Low Carb     Fall     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 11

1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
1/2 cup dry Marsala
1/2 cup dry Sherry
1 1/2 cups chicken stock or canned low-salt broth
1 cup whipping cream

Steps:

  • Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY



Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
8 cremini mushrooms, (baby portobellos), chopped
8 shiitake mushrooms, chopped
1 shallot, chopped
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning

Steps:

  • Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
  • Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy image

Categories     Mushroom     Onion     Poultry     turkey     Roast     Thanksgiving     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 11

1 20-pound turkey
1/2 cup (packed) golden brown sugar
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups canned low-salt chicken broth
Wild Mushroom-Shallot Gravy

Steps:

  • Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
  • Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
  • Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

TURKEY AND MUSHROOM CREAMY TOMATO "GRAVY" WITH GNOCCHI



Turkey and Mushroom Creamy Tomato

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 tablespoons butter, plus 1 tablespoon butter
1/2 pound white button mushrooms, sliced
2 sprigs fresh rosemary, leaves finely chopped
A couple sprigs thyme, leaves chopped
1 bay leaf
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
2 cups chicken stock
1 pound chopped cooked turkey meat
1/2 cup heavy cream
1 1/2 pounds gnocchi
A few grates nutmeg
Grated Parmesan or Gruyere, for topping

Steps:

  • Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
  • In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.
  • Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.
  • Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.

MAKE-AHEAD PROSECCO & WILD MUSHROOM GRAVY



Make-ahead Prosecco & wild mushroom gravy image

Add some sparkle to this rich gravy in the form of a dash of Prosecco, to intensify the flavour. Get ahead of the game and make your gravy in advance

Provided by Barney Desmazery

Categories     Condiment

Time 1h50m

Number Of Ingredients 14

2 tbsp sunflower oil
500g chicken wings , chopped into pieces (you can ask your butcher to do this for you)
turkey backbone and neck, hacked into pieces
1 onion , finely chopped
2 carrots , cut into small chunks
2 celery sticks , cut into small chunks
2 bay leaves
small bunch thyme
30g dried porcini
pinch of golden caster sugar
100g plain flour
250ml prosecco , plus a splash (optional)
2l chicken stock (preferably fresh)
squeeze of lemon

Steps:

  • Heat the oil in a large shallow saucepan or flameproof casserole dish. When it's shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil - sticky bits of meat in the pan will add flavour.
  • Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.
  • Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.
  • On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more Prosecco just before serving, if you like.

Nutrition Facts : Calories 175 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

WILD MUSHROOM & MADEIRA GRAVY



Wild mushroom & madeira gravy image

Make this gravy in the lead-up to Christmas to save you time on the big day. It can be frozen for up to three months

Provided by Esther Clark

Categories     Condiment

Time 1h10m

Yield Serves 6-8

Number Of Ingredients 13

2 tbsp olive oil
6 whole shallots , peeled
1 large carrot , peeled and chopped
3 thyme sprigs
2 bay leaves
30g dried wild mushrooms
½ tbsp light brown soft sugar
2 tbsp plain flour
4 tbsp brown miso
1 tbsp balsamic vinegar
1 tbsp tomato purée
100ml madeira
700ml fresh vegetable stock

Steps:

  • Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
  • Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

Nutrition Facts : Calories 88 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium

BAKED TURKEY BREAST AND MUSHROOM GRAVY



Baked Turkey Breast and Mushroom Gravy image

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

Provided by Maureen S

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 50m

Yield 6

Number Of Ingredients 15

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
  • Place turkey in the preheated oven to keep warm.
  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
  • Serve mushroom gravy over warm turkey.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g

TURKEY MUSHROOM GRAVY



Turkey Mushroom Gravy image

I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!

Provided by ranch_maven

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 20

Number Of Ingredients 10

2 cups unsalted butter
1 pound portobello mushrooms, wiped clean with paper towels
2 pounds whole white mushrooms, wiped clean with paper towels
1 cup all-purpose flour
4 (14.5 ounce) cans chicken broth
1 ½ cups turkey pan drippings
2 cups chopped onions
1 cup chopped celery
salt and pepper to taste
¼ teaspoon cayenne pepper

Steps:

  • Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
  • Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g

MUSHROOM-ROSEMARY TURKEY GRAVY



Mushroom-Rosemary Turkey Gravy image

This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 9

Roasted turkey drippings
Chicken broth or water
1/2 pound sliced fresh mushrooms
1/2 teaspoon onion powder
1/4 teaspoon dried rosemary, crushed
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon browning sauce, optional

Steps:

  • Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy image

I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.

Provided by lazyme

Categories     Whole Turkey

Time 6h40m

Yield 10 serving(s)

Number Of Ingredients 21

20 lbs turkey
1/2 cup brown sugar, golden, packed
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups chicken broth
1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms, sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon dried thyme
3/4 teaspoon dried sage
1/2 cup marsala wine
1/2 cup sherry wine
1 1/2 cups chicken stock
1 cup whipping cream

Steps:

  • TURKEY:.
  • Rinse turkey inside and out.
  • Pat dry with paper towels.
  • Place turkey on platter.
  • Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
  • Rub brown sugar mixture all over outside of turkey.
  • Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300.
  • Arrange onion quarters in large roasting pan.
  • Place turkey atop onions.
  • Tie turkey legs together.
  • Tuck wings under turkey.
  • Sprinkle turkey with pepper.
  • Cover loosely with foil.
  • Roast turkey 2 hours.
  • Uncover; roast 30 minutes.
  • Add 1 cup broth to roasting pan; baste turkey with broth.
  • Roast turkey 1 hour, basting occasionally.
  • Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
  • Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
  • Transfer turkey to platter.
  • Tent with foil and let stand 30 minutes.
  • Serve with Wild Mushroom-Shallot Gravy.
  • GRAVY:.
  • Preheat oven to 300.
  • Combine oil, shallots and garlic in small glass baking dish.
  • Cover dish with foil.
  • Bake until shallots and garlic are very tender and pale golden, about 1 hour.
  • Cool slightly.
  • Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
  • Heat oil over medium-high heat.
  • Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
  • Add Marsala and sherry; boil until syrupy, about 6 minutes.
  • Add stock; boil until liquid is reduced by half, about 10 minutes.
  • Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY



Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy image

Make and share this Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy recipe from Food.com.

Provided by dicentra

Categories     Poultry

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
8 cremini mushrooms (baby portobellos)
8 shiitake mushrooms, chopped
1 shallot, chopped
salt and pepper
1 1/3 lbs ground turkey, the average weight of 1 package
3 -4 sprigs fresh sage, leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian seasoned breadcrumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning

Steps:

  • Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper.
  • Sauté mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
  • Add turkey to the mushroom mixture. Make a well in the center of the meat.
  • Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
  • Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.
  • Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
  • Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.
  • Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
  • Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Nutrition Facts : Calories 526.3, Fat 31.2, SaturatedFat 9.1, Cholesterol 169.9, Sodium 640.1, Carbohydrate 23.7, Fiber 2.1, Sugar 4.8, Protein 38.9

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY



Porcini Mushroom Turkey with Mushroom Gravy image

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

Provided by Bruce Aidells

Categories     Mushroom     turkey     Roast     Thanksgiving     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 29

Mushroom Butter:
1 ounce dried porcini mushrooms*
1 cup boiling water
4 garlic cloves, peeled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Turkey:
1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
10 fresh Italian parsley sprigs
6 fresh rosemary sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water
Gravy:
1 pound crimini mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons chopped shallot
1 cup dry white wine
2 cups Shortcut Turkey Stock
1 cup heavy whipping cream
2 tablespoons water
5 teaspoons cornstarch
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh mint

Steps:

  • For mushroom butter:
  • Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
  • Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
  • *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
  • For turkey:
  • Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
  • Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
  • For gravy:
  • Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
  • Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
  • Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

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