Herb Roasted Turkey with Mushroom Gravy

• 12 pounds turkey
• 4 each thyme sprigs
• 4 each rosemary sprigs
• 1 medium onions quartered
• 1 each lemon peeled
• 1 cup mushrooms
• 1 cup chicken broth
• 2 teaspoons potato starch
• 1/2 teaspoon chives dried
• 18 teaspoon black pepper freshly ground

1. Preheat oven to 325F (160C).
2. Remove turkey giblets and neck from body cavities.
3. Rinse turkey inside and out; pat dry with paper towels.
4. Starting at neck, using your fingers, gently loosen skin over breast.
5. Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place.
6. Place onion and lemon peel in body cavity.
7. Place turkey breast-side up on rack in roasting pan.
8. Roast turkey 3 1/2 to 4 hours.
9. Let stand 15 minutes before carving.
10. Remove skin before eating.
11. Meanwhile, to prepare gravy, pour out pan drippings.
12. Skim off and discard fat; pour remaining liquid into small saucepan.
13. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil.

turkey, thyme, rosemary sprigs, onions, lemon, mushrooms, chicken broth, potato starch, chives, black pepper

Taken from recipeland.com/recipe/v/herb-roasted-turkey-mushroom-gr-44603 (may not work)