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Roast Turkey With Mushroom Herb Sauce

14 servings

• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 16-pound turkey, thawed if frozen
• Nonstick cooking spray

MUSHROOM HERB SAUCE

• 2 tablespoons butter or margarine
• 1 cup chopped fresh mushrooms
• 2 tablespoons all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground black pepper
• 1 1/2 cups chicken broth
• 1/2 cup half and half

Preheat oven to 325 degrees. Stir poultry seasoning, paprika, thyme, salt and pepper in small dish to make seasoning mixture. Remove neck and giblets from turkey's cavities. Dry turkey with paper towels. Turn wings back to hold neck skin in place. Place turkey, breast side up, on a flat rack in a shallow roasting pan. Coat turkey with cooking spray and sprinkle with seasoning mixture. Roast turkey 3 to 31/2 hours, or until thigh is 180 degrees on a meat thermometer. Cover breast and top of drumsticks with foil after 2 hours to prevent overcooking. When turkey is done, let it stand 15 minutes before carving.

For sauce, melt butter in a pan over low heat. Add mushrooms; cook and stir 1 minute. Stir in flour, poultry seasoning, salt, thyme and pepper. Gradually stir in broth and half-and-half. Stir constantly over medium heat until thick. Cook and stir 1 minute more. Serve over turkey.

(Adapted from Butterball.)

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