Porcini-Rubbed Turkey with Shiitake-Madeira Gravy

Name: Porcini-Rubbed Turkey with Shiitake-Madeira Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 1 14-pound turkey; neck, heart, and gizzard reserved for stock; 4 cups low-salt chicken broth; 1 large onion, cut into 8 pieces; 4 medium carrots, coarsely chopped; 4 garlic cloves, peeled; 2 tablespoons vegetable oil; 6 cups Turkey Stock; 7 tablespoons unsalted butter, room temperature; 1/4 cup all purpose flour; 1 pound fresh shiitake mushrooms, stemmed, caps sliced; 1/2 cup Madeira

Try this homemade Porcini-Rubbed Turkey with Shiitake-Madeira Gravy recipe the whole family will love. Made with porcini mushrooms, unsalted butter, tur…

This Porcini-Rubbed Turkey with Shiitake-Madeira Gravy relies on simple, everyday ingredients such as dried porcini mushrooms, low-salt chicken broth, garlic cloves, peeled and vegetable oil. It comes together quickly and makes 4 servings, at about 1661 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 14-pound turkey; neck, heart, and gizzard reserved for stock
4 cups low-salt chicken broth
1 large onion, cut into 8 pieces
4 medium carrots, coarsely chopped
4 garlic cloves, peeled
2 tablespoons vegetable oil
6 cups Turkey Stock
7 tablespoons unsalted butter, room temperature
1/4 cup all purpose flour
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1/2 cup Madeira

1
Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes.
2
Transfer to sieve.
3
Shake powdered porcini into bowl; mix in 2 tablespoons butter.
4
Reserve larger bits in sieve.
5
Rinse turkey inside and out; pat dry with paper towels.
6
Place turkey on small rack set in large roasting pan.
7
Rub porcini butter over outside of turkey; sprinkle with salt and pepper.
8
Bring porcini bits and chicken broth to boil in small saucepan.
9
Remove from heat; reserve for basting.
10
(Turkey and porcini broth can be made 1 day ahead.
11
Cover separately; chill.)
12
Set rack at lowest position in oven and preheat to 325F.
13
If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
14
Tuck wing tips under; tie legs together loosely.
15
Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly.
16
Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey.
17
Baste with 1 cup porcini broth.
18
Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175F, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed.
19
Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
20
Place roasting pan over 2 burners.
21
Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits.
22
Strain turkey broth into heavy large saucepan; spoon off fat.
23
Mix 4 tablespoons butter and flour in bowl to form paste.
24
Melt 3 tablespoons butter in large skillet over medium heat.
25
Add mushrooms.
26
Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes.
27
Add Madeira; boil until wine evaporates, about 2 minutes.
28
Add mushroom mixture to turkey broth; bring to boil.
29
Whisk in flour paste.
30
Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes.
31
Season with salt and pepper.
32
Serve turkey with gravy.

1661

kcal

Calories

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 2 tablespoons (1/4 stick) unsalted butter, room temperature, 1 14-pound turkey; neck, heart, and gizzard reserved for stock, 4 cups low-salt chicken broth, and more.

Yes, Porcini-Rubbed Turkey with Shiitake-Madeira Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1661 kcal
Category
Meat & Poultry

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