Recipe: Dijon Rubbed Roasted Turkey with Mushroom Gravy

DIJON RUBBED ROASTED TURKEY WITH MUSHROOM GRAVY

"As part of a month long celebration, four different regional holiday meals are offered throughout November at the Novell/Bon Appetit Management operation. This Taste of the Heartland menu of sliced Dijon Mustard Rubbed Turkey and Mushroom Gravy offers accompaniments of Sweet Potato Casserole with Apples and Marshmallows, Green Beans with Shiitake Mushrooms, Fall Greens Salad with Persimmons and Hazelnut Dressing and Pumpkin Pie Brulee."

MARINATING TURKEY:
1 cup Dijon mustard
3/4 cup olive oil
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice
1 (16-pound) whole turkey, fresh or frozen (thawed)

Using the pulsing setting, coarsely puree mustard, oil, herbs, lemon zest and juice in a food processor.

Measure 1/2-cup mustard mixture and reserve for roasting procedure. Cover and chill.

Blot turkey dry with clean paper towels. At the neck end, slide fingertips under skin of turkey breast, legs and thighs to loosen skin. Using fingertips, spread 1 cup mustard mixture between skin and turkey breast, legs and thighs.

Spread remaining mustard mixture inside main cavity. Place turkey on a rack in large roasting pan. Slide turkey into large (19x23-inch) turkey oven bag. Close bag and refrigerate turkey on rack in pan for 24 hours.

ROASTING TURKEY:
2 cups turkey broth

Preheat oven to 325 degrees F.

Remove turkey from bag. Tuck wing tips under turkey and return legs to tucked position. Place turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over top and sides of turkey.

Roast turkey 2 hours and baste with 1/2 cup broth. Continue to roast, basting frequently with remaining 1 1/2 cups broth and pan juices. If turkey browns too quickly, cover loosely with foil.

Continue to roast about 1 1/2 hours or until the internal temperature in the thickest part of the thigh measures 180 degrees F.

Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.

GRAVY:
1 pound assorted mushrooms, cleaned and sliced thin
1 1/4 cups turkey broth
1/2 cup whipping cream
2 tablespoons cornstarch

Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in skillet over medium-high heat.

Add mushrooms to skillet and saut until brown and tender, about 15 minutes.

Add enough turkey broth to pan juices to measure 3 1/2 cups. Add 3 1/2 cups pan juice mixture and cream to mushrooms. Gently boil 7 to 9 minutes to blend flavors.

Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to simmer until gravy thickens, about 1 minute. Adjust seasonings.

Yield: 16 servings
From: Chef/GM Chris Ottens; Novell, Provo, Utah
Source: The National Turkey Federation