Roast Turkey with Mushroom Gravy

HARTMAN'S KITCHEN
This traditional recipe will delight your family. Add some cornbread stuffing and a cranberry barbecue sauce to finish the plate.
Serves: 
12

Ingredients

1 15lb fresh turkey
2 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper
1 each orange, lemon, onion, quartered
3 sprigs each fresh rosemary and sage
1 cup Port, dry white wine or water
Gravy
3 tbsp BECEL VEGAN margarine, olive oil or fat from turkey juices
1/2 lb cremini mushrooms, sliced
1/2 cup all-purpose flour (or gluten free flour)
3 cups chicken or turkey stock (plus any pan juices)
2 tbsp each soy sauce, Worcestershire sauce and lemon juice

Preparation

 1. Remove neck and giblets from turkey (reserve if making your own turkey stock). Rub turkey with olive oil and sprinkle with salt and pepper. Fill cavity with oranges, lemon, onions and herbs. Tie legs together to close cavity.

 

2. Line a roasting pan with parchment paper. Place turkey in pan breast side down and roast in a preheated 375F for 30 minutes. Gently turn turkey over. Add Port or water to pan.
 

3. Reduce heat to 325F and continue to roast for 2 to 21/2 hours or until a thermometer inserted into the meaty part of the thigh reads at least 165F. Baste every 20 or 30 minutes.
 

4. Place turkey on serving platter or carving board. Discard fruit and vegetables from inside. Place a piece of aluminum foil over turkey and allow to rest while making gravy. Reserve juices.
 

5. For gravy pour any pan juices into a large measuring cup. Add about 1/2 cup water, wine or stock to roasting pan. Scrape any solidified turkey juices off the bottom. Add to pan juices. Skim off any fat from the surface and use for making gravy if you wish. You should have about one cup pan juices.
 

6. Heat margarine, olive oil or turkey fat in a large saucepan. Add mushrooms and cook 10 minutes. Add flour and cook a few minutes until lightly browned. Add 3 cups liquid and pan juices. Bring to a boil. Add soy sauce, Worcestershire, lemon juice and season with salt and pepper. Cook 5 to 10 minutes.

 

7. To carve, cut breasts off carcass and slice crosswise. Remove legs, separate thighs from drumsticks and slice on either side of bones. Drizzle slices with gravy. Pass remaining gravy at the table. Decorate platter with green leaves, grapes and pomegranates.     

 

SEE OUR PARVE CORNBREAD RECIPE
 
 

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