Lunch: Roast Turkey with Porcini Mushroom Gravy

Watch how to prepare and carve your bird with our streaming video demonstration.

Ingredients

1/4 cup butter, room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 20- to 22-pound turkey
4 large plum tomatoes, chopped
1/2 cup canned low-salt chicken broth

Instructions

Preheat oven to 375 °F. Blend first 5 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together.
Roast turkey 1 hour. Add tomatoes to pan. Roast 1 1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 °F, basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

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