Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pounds  turkey -- thawed
  4             sprigs  fresh thyme
  4             sprigs  frsh rosemary
  1                     onion -- quartered
  1                     lemon peel -- cut into strips
  1                cup  dried mushrooms -- * see note
  1                cup  chicken broth
  2        tablespoons  dry white wine or increase broth by
  2          teaspoons  potato starch
     1/2      teaspoon  dried chives
                        salt and pepper -- to taste

Preparation:

NOTE: To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. TO COOK: Preheat oven to 325 degrees. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast side up on rack in roasting pan. Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 degrees. Let stand 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2 cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper. Bring to a boil. Simmer 2 minutes. Serve with turkey.

Nutritional Information:

641 Calories (kcal); 29g Total Fat; (41% calories from fat); 76g Protein; 16g Carbohydrate; 244mg Cholesterol; 300mg Sodium