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1
For turkey:.
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2
Coarsely puree first 7 ingredients in processor.
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3
Reserve 1/2 cup mustard mixture in bowl; cover and chill.
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4
Rinse turkey inside and out; pat dry.
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5
Slide hand under skin of turkey breast, legs and thighs to loosen skin.
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6
Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs.
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7
Spread remaining mustard mixture inside main cavity.
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8
Place turkey on rack in large roasting pan.
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9
Slide pan with turkey into large plastic bag (about 30-gallon capacity).
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10
Close bag; refrigerate turkey at least 1 day and up to 2 days.
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11
Position rack in bottom third of oven; preheat to 325F
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12
Remove pan with turkey from bag.
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13
If stuffing turkey, spoon stuffing loosely into main cavity.
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14
Tuck wing tips under turkey; tie legs together loosely.
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15
Spread 1/2 cup chilled mustard mixture all over turkey.
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16
Roast 2 hours.
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17
Baste with 1/2 cup broth.
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18
Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
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19
Transfer turkey to platter.
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20
Tent loosely with foil; let stand 30 minutes.
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21
Reserve pan juices for gravy.
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22
For gravy:.
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23
Pour pan juices into large measuring cup.
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24
Spoon off fat, reserving 2 tablespoons.
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25
Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat.
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26
Add mushrooms to skillet; saute until brown and tender, about 15 minutes.
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27
Add enough broth to pan juices to measure 3 1/2 cups.
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28
Add 3 1/2 cups pan-juice mixture and cream to mushrooms.
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29
Boil 8 minutes to blend flavors.
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30
Mix cornstarch and 1/4 cup broth in small bowl.
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31
Mix into gravy.
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32
Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
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33
Serve turkey with gravy.
