Roasted Turkey with Herb Rub and Shitake Mushroom Gravy

The star of the Thanksgiving table is a simple and sophisticated preparation. 

Turkey:
3 Tbsp. fresh rosemary, chopped or 1½ Tbsp. dried
3 Tbsp. fresh thyme, chopped or 1½ Tbsp. dried
3 Tbsp. fresh tarragon, chopped or 1½ Tbsp. dried
1 Tbsp. black pepper, freshly cracked
2 tsp. sea salt
1 (20-21 lb) turkey, neck and giblets reserved
fresh herb springs
2 Tbsp. extra-virgin olive oil

6 Tbsp. (¾ stick)  butter, melted
4 cups chicken broth

Shitake Mushroom Gravy:
½ cup all-purpose flour, unbleached
1/3 cup dry Sherry
3 Tbsp. butter
12 oz fresh shiitake mushrooms, stemmed, sliced
1 Tbsp. + 1 tsp. fresh rosemary, chopped or 2 tsp. dried
4 cups chicken broth
1/3 cup whipping cream
2 tsp. fresh thyme, chopped
2 tsp. fresh tarragon, chopped or 1 tsp. dried

Mix the first 5 ingredients in a small bowl. Pat turkey dry with paper towels and place on a rack set in a large roasting pan. If not stuffing turkey, place herb sprigs in the main cavity. If stuffing turkey, spoon stuffing into the main cavity. Tie the legs together loosely to hold the shape of the turkey.  Brush turkey with oil. Rub herb mix all over the turkey. Place turkey neck and giblets in roasting pan.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Place the oven rack in the lowest position.

Drizzle melted butter all over the turkey.  Pour 2 cups broth into the pan. Roast turkey 45 minutes. Remove the turkey from the oven and cover the breast with foil. Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

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 the meat thermometer inserted into the thickest part of the thigh registers 180°F or until juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve the liquid in the pan for gravy.

Prepare the Gravy:
Mix flour and Sherry in a small bowl until a 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.

Make-Ahead: 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 the roasting pan. Transfer pan juices to a 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 a 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.

Makes 16 servings.

Cook's Note:  Turkey can be prepared 1 day ahead if the turkey is not stuffed.  Cover and refrigerate. Let stand at room temperature for 1 hour before roasting.