Roasted Turkey with Porcini Mushroom Rub
Our Porcini Mushroom Rub features a hand-blended mix of fragrant porcini mushrooms, garlic, onion, sea salt, parsley, black pepper, and oregano, creating an aromatic, umami-rich rub that perfectly complements juicy turkey.
Prep time: 10 min | Cook time: 3-4 hrs | Serving size: 8-10
1 whole turkey, 18-22 pounds
4 tablespoons melted butter (or olive oil)
4 tablespoons Porcini Mushroom Rub
2 small carrots
2 stalks celery
12-14 cippolini or pearl onions
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
2 cups chicken or vegetable broth
Heat oven to 425 degrees with the lowest rack of the oven in place
Wash and cut the carrots and celery into 2” pieces. Peel the onions and spread these down on to a roasting pan.
Rinse the cavity of the thawed turkey and rinse the outside skin thoroughly. Pat the outside dry with paper towels and set the bird on top of the vegetables in the roasting pan.
Mix the porcini mushroom rub with the butter or oil and rub this paste onto the turkey. Get all the nooks and crannies and rub any remaining paste into the cavity. Pour the broth into the pan then sprinkle the entire contents of the pan with the salt and ground black pepper.
Roast the turkey for approximately 15 minutes per pound. But certainly check the turkey for being cooked to 165 degrees in both the great and deep into the thigh to ensure proper cooking.
Remove the turkey to either a craving platter or cutting board. Add the contents of the pan, vegetables, juices and fat to a high-speed blender. Use broth, water and milk to thin gravy to desired thickness and season with salt and ground black pepper.