Mushroom Thursday Meatball Roast Turkey Recipe
Make Mushroom Thursday Meatball Roast Turkey Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the turkey
For the mushroom meatballs (roast stuffing replacement)
For the mushroom gravy
Method
For the mushroom meatballs (roast stuffing replacement)
- 1
Prepare mushroom mixture
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add finely chopped cremini mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates and mushrooms are golden, about 8–10 minutes. Transfer mushrooms to a large bowl and let cool slightly.
- 2
Soak breadcrumbs
In a small bowl, combine panko breadcrumbs and whole milk. Let sit 5 minutes until absorbed.
- 3
- 4
Portion and brown meatballs
Preheat oven to 375°F (190°C). Using a 1.5-tablespoon scoop or your hands, form the mixture into roughly 1.5-inch meatballs (about 24–28 meatballs). In a large oven-safe skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Brown meatballs in batches, 2–3 minutes per side, until nicely seared but not cooked through. Transfer browned meatballs to a plate; reserve skillet drippings for gravy.
For the turkey
- 5
Prep the turkey
Remove neck and giblets from turkey cavity (reserve for stock or gravy if desired). Pat turkey dry thoroughly inside and out with paper towels. Season cavity lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity loosely with quartered onion, chopped carrot, celery stalks, a few smashed garlic cloves and several sprigs of thyme and rosemary—do not pack tightly; leave room for air circulation.
- 6
Butter under skin and season
In a small bowl, combine softened butter, 1 tbs olive oil, 1 tbs finely chopped thyme (strip leaves from about 4 sprigs), 1/2 tsp black pepper and 1 tbs kosher salt. Carefully separate the skin from the breast meat with your fingers and rub about two-thirds of the butter mixture under the skin over the breasts and thighs. Rub the remaining butter all over the exterior skin. Tie the legs together with kitchen twine and tuck the wing tips under the back.
- 7
Arrange roasting pan
Place a roasting rack in a large roasting pan (or use a heavy-duty rimmed baking sheet). Scatter remaining carrots, celery and onion pieces in the pan along with the smashed garlic and remaining herbs. Pour 2 cups chicken or turkey stock into the pan—this will keep drippings from burning and provide steam.
- 8
Assemble meatballs and turkey for roast
Arrange the browned mushroom meatballs loosely around the turkey on the rack or in the pan. Some meatballs can be nestled in the cavity around the aromatics if there is space, but do not overstuff or pack tightly—the idea is a roast turkey studded with mushroom meatballs that release flavor while cooking.
- 9
Roast the turkey
Transfer turkey to the oven preheated to 375°F (190°C). Roast uncovered. For a 12-lb turkey, plan 2 to 2 1/4 hours total, but start checking at 1 hour 45 minutes. Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165°F (74°C) and breast reads 160°F (71°C). Tent loosely with foil if skin is browning too quickly. Baste once or twice with pan juices if desired during roasting.
- 10
Rest the turkey
When thermometer readings are reached, remove turkey to a cutting board and tent loosely with foil. Let rest 20–30 minutes before carving (this allows juices to redistribute and finishes cooking). Reserve pan drippings for the gravy.
For the mushroom gravy
- 11
Collect pan juices and prepare
After removing turkey, pour pan drippings through a fine-mesh strainer into a measuring cup or fat separator. Skim off excess fat until you have about 1/4–1/3 cup fat (or use 2 tbsp butter if you prefer). Reserve 1 cup of the strained pan juices for the gravy and set any remaining juices aside for serving or thinning gravy.
- 12
- 13
Make roux and deglaze
Sprinkle 2 tablespoons flour over the mushrooms and stir to coat, cooking 1–2 minutes to remove raw flour taste. Carefully deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.
- 14
Finish the gravy
Slowly whisk in 1 cup reserved pan juices and 1 cup chicken or turkey stock. Bring to a simmer and cook until slightly thickened, about 4–6 minutes. Stir in 1/4 cup heavy cream (optional) and 1 teaspoon chopped fresh thyme. Taste and adjust seasoning with salt and pepper. If gravy is too thin, simmer a few more minutes; if too thick, thin with additional stock or pan juices.
- 15
Serve
Strain gravy if a smoother texture is desired, or leave rustic with mushroom pieces. Spoon mushroom gravy over carved turkey and place browned mushroom meatballs alongside or plated within slices.