Sherry's Succulent Roasted Turkey

Preheat oven to 350°F. Finely chop half of the mushrooms and 1 shallot, reserve. Halve remaining shallots, reserve. Mix 2 Tbsp. butter, 1 tsp. thyme, 1 tsp. rosemary and 1/2 tsp. salt, reserve.

In skillet, melt 1 Tbsp. butter over med-high heat. Add reserved chopped mushrooms and shallot, pepper and remaining salt. Cook stirring, for 5 min. Add 1/4 cup broth, cook until evaporated. Stir in remaining thyme and rosemary. Remove, cool.

Place turkey in lg roasting pan, place half of celery and half of carrots in cavity. Place giblets, neck, remaining celery and carrots and reserved shallots around turkey in pan. Combine reserved cooked mushroom mix with remaining 2 Tbsp. butter. Carefully separate skin from turkey breast. Spread mushroom mix over meat, under skin. Rub skin with reserved herb butter, pour remaining broth into pan.

Roast turkey, basting occasionally until meat thermometer inserted into thick part of thigh registers 180°F, about 3 hrs. Transfer to platter, let stand for 20 min. Strain pan juices, discard solids. Skim, reserve 3 Tbsp. fat from juices. Whisk flour into pan juices, reserve. Slice remaining mushrooms. Place roasting pan over 2 burners set on med heat. Add mushrooms to reserved fat in pan, cook, stirring for 5 min. Add any remaining broth, cook until almost evaporated. Whisk in reserved flour mix, cook, stirring 3-5 min. Serve with turkey.