Herb-roasted turkey with wild mushroom gravy from Food & Wine Magazine, November 2012 (page 166) by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Haricots verts and white beans with shallot vinaigrette; Roasted winter squash with herbs and garlic; Corn bread stuffing with bacon and greens; Spicy raw beet slaw with citrus, scallions and arugula; Tomato-ginger chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on December 01, 2019

    This is the second time I have turned to this recipe for Turkey gravy and it was a great success. I used for the stock Anthony Bourdain’s roasted turkey stock. I made this with chanterelles which added a savory depth that was delicious. I used 1 oz of dried porcini mushrooms, added 4 cloves chopped garlic and two heads of roasted garlic that I roasted with the stock. Used the technique for making the roux from Bon Appetit’s Nov 2011 issue page 34 Rich and Silky Turkey Gravy and used turkey fat that I skimmed from the top of the stock as the fat for the roux. I added 2 T Madeira and used fresh thyme, sage and tarragon as the herbs. Added the pan drippings which I defatted from making the roast turkey stock which allowed me to make this in advance of roasting the turkey.

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