Are you looking for a show-stopping centerpiece for your upcoming holiday dinner? Look no further than this mouthwatering Wild Mushroom Roasted Turkey! This little twist uses dried wild mushrooms to make a delicious flavored fat that will keep the turkey moist while tantalizing your taste buds.
Wild Mushroom Roasted Turkey
This roasted turkey recipe is perfect for those following a paleo or keto diet. It's packed with flavor and is a true showpiece once prepared. The wild mushroom-infused fat helps cook the turkey, give it crisp skin, and provides a rich sauce for serving.
What's great about this dish is that it pairs well with many different vegetable sides. Roasted ambercup squash, balsamic roasted carrots, and broccoli make a delicious and hearty accompaniment.
Serves: 8-10 Prep Time: 30 min Cook Time: 3 hrs 30 min
• 10 to12 lbs turkey
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• Poultry seasoning, or a mix of finely chopped fresh rosemary, sage, thyme, and marjoram
• ½ cup chicken stock
• ½ cup sugar-free BBQ sauce
• Sea salt and freshly ground black pepper, to taste
For wild mushroom fat
• 1 ¼ cups dried wild mushrooms
• ¼ lb cooking fat, at room temperature
• 1 tablespoon white wine
How to Make Wild Mushroom Roasted Turkey
Preheat your oven to 450°F. Grind 1 ¼ cups of dried wild mushrooms in a coffee grinder to create a powder. Mix the mushroom powder with ¼ lb of room temperature cooking fat, and add 1 tablespoon of white wine to the bowl.
Clean and pat dry a 10-12 lbs turkey, and remove any organs from the cavity. Cut the skin of the turkey at a few places, and use a spoon or kitchen syringe to place some of the wild mushroom butter between the skin and flesh.
Generously season the bird with measured amounts of 2 teaspoons of garlic powder, 2 teaspoons of ground dried thyme, 1 tablespoon of finely chopped fresh rosemary, sage, thyme, and marjoram, and ½ teaspoon of both sea salt and ground black pepper. Coat the surface of the turkey with the remaining mushroom butter. Place the turkey in a large roasting pan, cover it with a loose sheet of aluminum foil, and place in the oven.
Immediately reduce the oven temperature to 350°F and cook the turkey for 18 minutes per pound (approximately 3.5 hours for a 12 lbs turkey), basting the bird every 20 minutes.
Remove the aluminum foil one hour before the end of the cooking process for golden and crispy skin. After removing the fully cooked turkey from the oven, place it aside, out from the roasting pan, and cover it with a sheet of aluminum foil.
Place the roasting pan on a medium heat stovetop, deglaze with ½ cup of chicken stock, and add ½ cup of sugar-free BBQ sauce and then bring the mixture to a boil, then remove from the heat.
Serve the sauce immediately with the turkey, and adjust the seasoning to your personal taste preference by adding additional salt or pepper if necessary. Remember to follow food safety recommendations and ensure the internal temperature of the turkey reaches a minimum of 165°F before serving.
More Turkey Recipes
While this is a great choice, you may want to try some of the recipes below too. Take a moment to look them over, bookmark your favorites, and add them to your meal plan soon.
- Herb-Crusted Turkey With Apple-Cranberry And Veal Stuffing Recipe
- 15 Delicious Turkey Paleo Recipes To Try
- Roasted Turkey With Maple Cranberry Glaze Recipe
- Turkey And Mushroom Stroganoff Recipe
- Turkey And Mushroom Salad Recipe
- Cranberry And Apple Stuffed Turkey Breasts Recipe
- Turkey And Vegetable Soup Recipe
Wild Mushroom Roasted Turkey
- 12 lbs turkey
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon poultry seasoning or a mix of fresh rosemary, sage, thyme, and marjoram
- ½ cup chicken stock
- ½ cup sugar-free BBQ sauce homemade is best
- Sea salt and freshly ground black pepper to taste
For the wild mushroom fat
- 1 ¼ cups dried wild mushrooms
- ¼ lb cooking fat at room temperature
- 1 tablespoon white wine
- Preheat the oven to 450°F. Then, pulverize 1 ¼ cups of dried wild mushrooms using a coffee grinder until they form a powder.
- In a mixing bowl, combine the mushroom powder with ¼ lb of room temperature cooking fat, and mix in 1 tablespoon of white wine.
- Clean and dry a 10-12 lbs turkey, removing any organs from the cavity. Cut the turkey skin in several places, and use a spoon or kitchen syringe to slip the wild mushroom butter between the skin and flesh. Season the bird with garlic powder, dried thyme, poultry seasoning, salt, and black pepper. Rub the remaining mushroom butter on the turkey's surface.
- Place the turkey in a large roasting pan, cover with a sheet of aluminum foil and place in the oven.
- Immediately lower the oven temperature to 350°F and roast the turkey for 18 minutes per pound (about 3.5 hours for a 12 lbs turkey), basting the bird every 20 minutes.
- Remove the aluminum foil 1 hour before the end of the cooking process for crispy and golden skin.
- After taking the fully cooked turkey out of the oven, place it on a separate plate and cover it with a sheet of aluminum foil. Put the roasting pan on a medium heat stove top, add ½ cup of chicken stock and ½ cup of homemade sugar-free BBQ sauce, and deglaze. Bring the mixture to a boil, then remove from the heat.
- Serve the sauce with the turkey immediately, and adjust the seasoning to your liking by adding more salt or pepper if needed.
- Remember to follow food safety guidelines and ensure the turkey's internal temperature reaches at least 165°F before serving.
- This turkey is good for up to 4 days in the refrigerator.
- Freeze the turkey for up to 4 months.
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