Rosemary Butter-Rubbed Turkey With Porcini Gravy

• 2 cups unsalted chicken stock
• 1/2 ounce dried porcini mushrooms (1/2 cup)
• 1 (12-pound) fresh or frozen turkey, thawed
• 5 tablespoons unsalted butter, softened and divided
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 10 garlic cloves
• 2 medium onions, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• Cooking spray
• 1 tablespoon olive oil
• 8 ounces shiitake mushroom caps, sliced
• 1/2 cup Madeira wine
• 3 tablespoons all-purpose flour

1. Preheat oven to 425u0b0.
2. Bring stock to a boil in a small saucepan over medium-high heat; add porcini mushrooms. Remove pan from heat; let stand 15 minutes. Drain stock mixture in a colander over a bowl; reserve stock mixture. Chop porcini mushrooms; set aside.
3. Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter, 1 tablespoon minced garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place reserved giblets, neck, 10 garlic cloves, onion, celery, and carrots in the bottom of a large roasting pan; add stock mixture to pan. Place roasting rack in pan; coat with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425u0b0 for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325u0b0 (do not remove turkey from oven). Bake 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165u0b0. Remove pan from oven; place turkey on a cutting board. Let stand, covered, 20 minutes. Carve turkey.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Strain stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a bowl, stopping before fat reaches opening.
5. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add reserved porcini and shiitake mushrooms to pan; saute 8 minutes. Add Madeira; cook 1 minute. Add stock mixture to pan; bring to a boil. Cook 3 minutes. Combine remaining 2 tablespoons butter and flour in a small bowl. Gradually add butter mixture to stock mixture, stirring constantly with a whisk. Cook 2 minutes. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.

chicken, porcini mushrooms, unsalted butter, garlic, rosemary, kosher salt, black pepper, garlic, onions, celery stalks, carrots, cooking spray, olive oil, shiitake mushroom, madeira wine, allpurpose

Taken from www.myrecipes.com/recipe/rosemary-butter-rubbed-turkey (may not work)