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1
Preheat oven to 375F.
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2
Blend first 5 ingredients in small bowl.
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3
Rinse turkey inside and out; pat dry.
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4
Place turkey on rack in large roasting pan.
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5
Starting at neck end, slide hand between skin and breast meat to loosen skin.
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6
Spread seasoned butter over breast meat under skin.
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7
Sprinkle turkey inside and out with salt and pepper.
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8
If stuffing turkey, spoon stuffing loosely into main cavity.
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9
Tuck wing tips under turkey; tie legs together.
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10
Roast turkey 1 hour.
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11
Add tomatoes to pan.
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12
Roast 1 1/2 hours longer, stirring tomatoes occasionally.
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13
Pour broth into pan.
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14
Cover turkey loosely with foil.
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15
Roast until thermometer inserted into thigh registers 180F, basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed.
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16
Transfer turkey to platter.
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17
Tent with foil; reserve pan juices.
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18
Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan.
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19
Remove from heat; let steep 15 minutes.
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20
Transfer mushrooms to work surface; reserve mushroom broth.
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21
Chop mushrooms coarsely.
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22
Mix 2 tablespoons butter and flour in small bowl to smooth paste.
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23
Strain juices from roasting pan into large measuring cup; spoon off fat.
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24
Add enough reserved mushroom broth to pan juices to measure 6 cups.
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25
Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
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26
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat.
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27
Add garlic and saute 1 minute.
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28
Add parsley, thyme, rosemary and mushrooms.
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29
Saute until mushrooms are tender, about 4 minutes.
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30
Stir in broth mixture and simmer until slightly reduced, about 30 minutes.
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31
Gradually whisk in butter-flour paste.
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32
Boil until reduced to 4 cups, stirring occasionally, about 12 minutes.
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33
Season with salt and pepper.
