Best 9 Roast Turkey With Herb Rub And Shiitake Mushroom Gravy Recipes

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Are you looking for a delicious and elegant dish to grace your holiday table? Look no further than roast turkey with herb rub and shiitake mushroom gravy. This classic dish is sure to impress your guests with its succulent, flavorful turkey and rich, umami-packed gravy. The aromatic herb rub infuses the turkey with a medley of savory flavors, while the sautéed shiitake mushrooms add a meaty texture and earthy depth to the gravy. Serve this hearty and satisfying dish with a variety of sides such as roasted vegetables, mashed potatoes, and stuffing, and you'll have a meal that will leave everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 8 servings

Number Of Ingredients 19

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Steps:

  • For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
  • Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
  • Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
  • For the sage gravy:
  • Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



Roast Turkey with Herb Rub and Shiitake Mushroom Gravy image

Categories     Mushroom     turkey     Roast     Christmas     Thanksgiving     Rosemary     Tarragon     Thyme     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Make turkey:
  • Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
  • Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  • Meanwhile, prepare gravy:
  • Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
  • Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY image

Categories     turkey     Roast     Thanksgiving     Dinner

Yield 15 People

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh Sage or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
6 tablespoons (3/4 stick) butter, softened
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
4 cups canned low-salt chicken broth
For gravy:
• 1/2 cup all purpose flour
• 1/2 cup dry Sherry
• 3 tablespoons butter
• 12 ounces fresh shiitake mushrooms, stemmed, sliced
• 1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
• 4 cups (about) canned low-salt chicken broth
• 1/3 cup whipping cream
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 2 teaspoons chopped fresh Sageor 1 teaspoon dried.

Steps:

  • Make turkey: Mix first 6 ingredients in small bowl. Pat turkey dry with paper towels. Push hand under the skin to separate it from the body. Rub butter mix on the meat under the skin everywhere. Place Turkey on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Place turkey neck and giblets in roasting pan. Position rack in lowest third of oven and preheat to 425°F. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 400°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of breast registers 160°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy. Meanwhile, prepare gravy: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 4 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and sage. Season with salt and pepper. Serve turkey with gravy.

SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
.

Steps:

  • 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

HERB TURKEY RUB



Herb Turkey Rub image

This rub can be used on fish, chicken, pork loin, and turkey

Provided by Vivian Herren

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 12

Number Of Ingredients 8

4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
¼ cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g

HERB-RUBBED TURKEY



Herb-Rubbed Turkey image

Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 12 servings plus leftovers.

Number Of Ingredients 25

1 turkey (10 to 12 pounds)
1 tablespoon each salt, dried thyme and marjoram
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon celery seed, crushed
3/4 teaspoon pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
ROASTED GARLIC GRAVY:
2 whole garlic bulbs
3 teaspoons olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup cornstarch
1/4 teaspoon salt
Pepper to taste

Steps:

  • Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

Nutrition Facts :

SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

Fragrant herbs bring mouthwatering aroma and show-stopping flavor to this holiday favorite. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by McCormick Kitchens

Categories     Poultry

Time 3h50m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons McCormick® Sage, Rubbed
1 tablespoon McCormick® Paprika
1 tablespoon Lawry's Seasoned Salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds)
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil

Steps:

  • Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Nutrition Facts : Calories 699, Fat 35.4, SaturatedFat 9.8, Cholesterol 290.7, Sodium 278.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 87.4

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOMS



Roast Turkey With Herb Rub and Shiitake Mushrooms image

A truly delicious turkey. The assortment of fresh herbs is key. If you can't find fresh shiitakes, subsitute portobellos or any other mushroom. From Bon Appetit.

Provided by lazyme

Categories     Whole Turkey

Time 5h25m

Yield 16 serving(s)

Number Of Ingredients 19

3 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
3 tablespoons fresh tarragon, chopped
1 tablespoon pepper
2 teaspoons salt
20 -21 lbs whole turkey
2 tablespoons vegetable oil
6 tablespoons butter
4 cups chicken broth
1/2 cup flour
1/2 cup sherry wine
3 tablespoons butter
12 ounces fresh shiitake mushrooms, sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh rosemary, chopped
4 cups chicken broth
1/3 cup whipping cream
2 teaspoons fresh thyme, chopped
2 teaspoons fresh tarragon, chopped

Steps:

  • FOR TURKEY:.
  • Mix 1st 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan.
  • If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting).
  • Position rack in lowest 1/3 of oven and preheat to 425ºF. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes.
  • Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350ºF.
  • Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 1/2 hours.). Remove foil from turkey.
  • Pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180ºF, or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer.
  • Transfer to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  • MEANWHILE, PREPARE GRAVY:.
  • Mix flour and sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and saute until mushrooms begin to soften, abut 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature).
  • Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

Nutrition Facts : Calories 835.3, Fat 44.2, SaturatedFat 15.1, Cholesterol 306.2, Sodium 993.8, Carbohydrate 8.7, Fiber 0.9, Sugar 1.5, Protein 88.4

MCCORMICK® SAVORY HERB RUB ROASTED TURKEY



McCormick® Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h50m

Yield 12

Number Of Ingredients 10

2 tablespoons McCormick® Rubbed Sage or McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
¾ teaspoon McCormick® Ground Nutmeg
1 turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil

Steps:

  • Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g

Tips:

  • To ensure a moist and flavorful turkey, brine it in a mixture of water, salt, sugar, and herbs for at least 12 hours before roasting.
  • Use a combination of fresh and dried herbs for the rub to create a complex flavor profile.
  • Roast the turkey at a high temperature for the first 30 minutes to brown the skin, then reduce the heat to allow the turkey to cook evenly.
  • Baste the turkey with the pan juices every 30 minutes to keep it moist and prevent it from drying out.
  • Let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute throughout the meat.
  • Make the shiitake mushroom gravy using the turkey drippings for a rich and flavorful sauce.

Conclusion:

This recipe for roast turkey with herb rub and shiitake mushroom gravy is a delicious and impressive dish that is perfect for a special occasion meal. The turkey is moist and flavorful, the rub adds a delicious savory crust, and the gravy is rich and umami. With a little planning and effort, you can easily create a memorable meal that your family and friends will love.

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