One 10-12 lb turkey;
Ground dried thyme;
Poultry mix or finely chopped fresh rosemary, sage, thyme, and marjoram;
1/2 cup chicken stock;
1/2 cup good quality and sugar-free BBQ sauce (can be homemade);
Wild mushroom butter:
1 1/4 cups dried wild mushrooms;
1/4 lb room temperature butter or clarified butter;
1 tbsp white wine;
Preheat your oven to 450 F.
Grind the dried mushrooms in a coffee grinder to a powder. Mix that powder in a bowl with the soft butter or ghee, add the wine and mix again.
Clean your turkey and pat dry. Check the body and neck cavities. There will usually be two bags – one containing the heart, liver, and gizzards, and one with the neck. Remove them before dressing the bird. Place the turkey in a large roasting pan.
Cut the skin at a few places on the bird and place some of the wild mushroom butter between the skin and the flesh with a small spoon or a kitchen syringe.
Season the bird generously with garlic powder, dried thyme, the fresh herbs or poultry mix and black pepper. Spread the rest of the mushroom butter on the surface of the turkey.
Place a sheet of aluminum foil loosely over the turkey and put it in the oven.
Reduce the heat to 350 F immediately after putting the turkey in the oven. Cook for about 18 minutes per pound; in this case, 3 ½ hours. Season with salt and pepper after 30 minutes of cooking.
Baste the bird about every 20 minutes to make sure the meat stays moist.
You can remove the aluminum foil an hour before the end of the cooking process to obtain a golden and crispy skin.
Remove the turkey from the oven when fully cooked. Take it out of the roasting pan and set aside, covered with the aluminum foil.
Let it set for about 20 minutes while you prepare the sauce.
Place the pan on the stove top on a medium heat and deglaze with the chicken stock. Add the BBQ sauce.
Bring to a boil, then remove from the heat.
Serve the sauce immediately with the turkey.