Whole Turkey Roasted With Vegetables in a Mushroom Sauce

Debone both turkey legs by removing the thigh bone, leaving the drumstick attached. Then remove the breast. Cut the carcass into small pieces, then roast them in a 400°F oven for about 30 minutes, until well browned.

Prepare the brine by combining water and salt, then submerge the legs and breast in the saltwater mixture for 25 minutes. Meanwhile, peel and roughly chop the vegetables, reserving the trimmings.

Season the vegetables with a drizzle of olive oil, salt, and pepper, then place them in the bottom of a roasting pan. Add the turkey breast and legs on top. Slip pieces of butter under the skin of the breast, then roast at 375°F for about 1 hour, or until an internal temperature of 165°F (74°C) is reached.

In a sauté pan, brown the mushrooms in butter. Once golden, add the shallot and stir. Stir in the flour and cook for 2 to 3 minutes, then add 1 liter (1 L) of the prepared broth. Stir in the cream and mustard, then simmer over medium heat for about 30 minutes. Adjust seasoning to taste.

Let the turkey rest for 20 minutes after removing it from the oven, then carve. Serve with a generous portion of roasted vegetables, topped with the sauce, and garnished with chopped parsley.