French-Style Roast Turkey Stuffed with Mushrooms and Herbs

Directions

1. 1

   Make the marinade: blend 250 ml white wine with 1 cup of stock, the roughly chopped onions, garlic, Dijon mustard, half the butter, herbes de Provence, salt, and pepper. Pour into a large dish, stir in the remaining wine and stock, and set aside.

2. 2

   Make the stuffing: sauté the minced shallots and sliced mushrooms in a drizzle of olive oil and a knob of butter over low heat until all the moisture has evaporated. Stir in the crumbled bread, parsley, thyme, salt, and pepper until you get a cohesive, slightly dry stuffing. Remove from heat and let cool.

3. 3

   Pierce the turkey all over with a fork. Fill the cavity generously with the stuffing, close with toothpicks, and tie the legs together with kitchen twine. Place in a roasting pan over the carrot and onion trimmings. Pour the marinade all over.

4. 4

   Cover tightly with foil and roast at 180 °C (350 °F) for 1 hour 30 minutes, basting every 20 minutes with the pan juices.

5. 5

   Remove the foil, brush the turkey with the remaining melted butter, and raise the oven to 200 °C (400 °F). Roast for another 1 to 1.5 hours until deep golden brown. Rest for 15 minutes before carving. Strain the pan juices and serve as a sauce alongside the turkey garnished with fresh parsley.