Directions

1. Preheat the oven to 350°F (177°C).
2. In spice mill, grind the mushrooms, garlic salt, salt, peppercorns and rosemary into a powder. Reserve 2 Tbsp of mushroom powder for the gravy.
3. In a small bowl, combine the butter and mushroom powder until incorporated and spreadable.
4. Place the turkey neck and giblets in a large roasting pan, with the turkey breast-side up on a roast rack in the pan.
5. Using your fingers, loosen the skin from the turkey breast, legs and thighs. Rub the butter under the skin of the turkey and over the breast, legs and thighs, and inside the cavity. Tuck the wings underneath.
6. Add the fresh sprigs rosemary and garlic and onion inside the cavity.
7. Add 1 cup of turkey broth or water to the roasting pan. Cover the turkey loosely with foil. Place the turkey, on the lowest level in the oven and roast until the meat thermometer reads 170°F (77°C) and the juices run clear, basting the turkey with drippings every 30 minutes. Remove the foil in the last 30 minutes of cooking to allow the skin to brown. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.
8. Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set before serving.
9. To make the gravy, strain the turkey drippings and skim the fat. Set aside.
10. Place the roasting pan on the stove, over medium heat. Add sliced mushrooms, garlic, butter, and thyme. Continue to sauté until the water from the mushrooms has been cooked off. Remove cooked mushrooms from the pan and set aside.
11. Add wine and deglaze the pan.
12. Add flour and stir for 3-4 minutes.
13. Whisking constantly, add turkey drippings and slowly add stock/water as needed until the gravy is smooth and velvety. Return the mushrooms to the pan, bring to a simmer. Season to taste with reserved mushroom powder and/or salt and pepper.
14. Carve the turkey and serve with warm gravy.