I’ve partnered with Think Turkey to bring you a delicious twist on a whole turkey classic this holiday season.

It’s not the holidays if it’s not turkey. If you’re looking to spice up your traditional turkey this year, you’ve come to the right spot. Some things just go well together, like candy canes on a Christmas tree. For me, it’s mushrooms and herbs.

Dried mushrooms provide that power-packed umami flavour boost to the turkey and make the gravy out of this world. Blend in some rosemary, salt and pepper, and you have a rub that is as versatile as Canadian turkey.

If you’re cooking up your first turkey or are like me and always a nervous wreck, you’re going to mess up the cooking time, Think Turkey has all the information you need to know to prepare your holiday turkey—including a whole bird turkey calculator!  

Giftable tip: Make extra mushroom powder and give that foodie or mushroom lover in your life a thoughtful gift.

Mushroom & Herb-Rubbed Turkey with Mushroom Gravy

Mushroom Powder

• 1 – 1 ½ cup (25g) of your favourite dried mushrooms (shiitake, oyster, porcini, morels etc.)

• 1 tsp garlic salt

• 1 tsp kosher salt

• ½ tsp whole black peppercorns

• 1 Tbsp dried rosemary

Turkey

• 1 cup unsalted butter, room temperature

• 4 sprigs of fresh rosemary

• 1 whole turkey, approximately 12 lbs

• 4 garlic cloves, smashed

• 1 white onion, cut in quarters

• 2 cups turkey broth, or water 

Mushroom Gravy

• 12 - 16 cremini mushrooms, sliced thin

• 2 garlic cloves, minced

• 2 tbsp butter

• 1 tbsp fresh thyme leaves

• ½ cup white wine

• 1 tbsp mushroom powder

• ½ cup flour

• 4 cups turkey stock, or water

Directions

Preheat the oven to 350°F (177°C).

In a spice mill, grind the mushrooms, garlic salt, salt, peppercorns and rosemary into a powder. Reserve two tablespoons of mushroom powder for the gravy.

In a small bowl, combine the butter and mushroom powder until incorporated and spreadable.

Place the turkey neck and giblets in a large roasting pan, with the turkey breast-side up on a roast rack in the pan. Using your fingers, loosen the skin from the turkey breast, legs and thighs. Rub the butter under the skin of the turkey and over the breast, legs and thighs, and inside the cavity. Tuck the wings underneath. Add the fresh sprigs of rosemary, garlic and onion inside the cavity. 

Add 1 cup of turkey broth or water to the roasting pan. Cover the turkey loosely with foil. Place the turkey, on the lowest level in the oven and roast until the meat thermometer reads 170°F (77°C) and the juices run clear, basting the turkey with drippings every 30 minutes. Remove the foil in the last 30 minutes of cooking to allow the skin to brown. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set before serving.

To make the gravy, strain the turkey drippings and skim the fat. Set aside. Place the roasting pan on the stove, over medium heat. Add sliced mushrooms, garlic, butter, and thyme. Continue to sauté until the water from the mushrooms has been cooked off. Remove cooked mushrooms from the pan and set aside.

 Add wine and deglaze the pan. Add flour and stir for 3-4 minutes. Whisking constantly, add turkey drippings and slowly add stock/water as needed until the gravy is smooth and velvety. Return the mushrooms to the pan, bring to a simmer. Season to taste with reserved mushroom powder and/or salt and pepper. Carve the turkey and serve with warm gravy.