Porcini Butter-Rubbed Turkey

Recipe courtesy of eMeals

Ingredients

• ½ oz dried porcini mushrooms 
• ½ cup boiling water 
• ½ cup plus 2 Tbsp butter, softened and divided 5 cloves garlic, minced and divided 
• 1 ½ tsp chopped fresh thyme 
• 1 ½ tsp chopped fresh sage 
• 1 tsp salt 
• 1 tsp pepper 
• 1 (5 to 9-lb) JENNIE O^® Premium Basted Bone In Young Turkey Breast with Gravy Packet 
• 1 (8-oz) pkg sliced baby portobello mushrooms 1 shallot, minced 
• 1 cup Riesling 
• 2 cups chicken broth 
• 2 Tbsp all purpose flour 

Directions

1. Thaw turkey according to package directions. Remove and discard gravy packet. 
2. Place dried mushrooms in a small bowl; add boiling water, and let stand 2 hours. 
3. Drain mushrooms, reserving soaking liquid. Chop mushrooms and place half in the work bowl of a food processor. Reserve remaining mushrooms.  
4. Add ½ cup butter, 3 cloves minced garlic, thyme, sage, salt, and pepper to food processor. Process until mushrooms and garlic are finely minced and a thick paste forms. 
5. Preheat oven to 350° F. 
6. Rub mushroom mixture under turkey skin and place turkey, breast-side-up, on a rack in a roasting pan. 
7. Bake 2½ hours until a thermometer inserted registers 165° F. 
8. Remove from oven and place turkey breast on a cutting board and loosely tent with foil. 
9. Meanwhile, melt 2 Tbsp butter in a skillet over medium heat. Add sliced mushrooms, shallots, and 2 cloves minced garlic; cook, stirring occasionally until mushrooms are browned. 
10. Add wine and reserved chopped mushrooms; cook until wine is almost evaporated. 
11. Combine reserved mushroom soaking liquid, broth, and flour in a bowl; whisking until smooth. 
12. Add broth mixture to skillet, and cook until thickened. Season with salt and pepper, if desired. 
13. Slice turkey, and serve with mushroom gravy. 

Recipe Pairings