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Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

By Diane Morgan

4.5

(10)

Stuffed roast turkey on a wooden cutting board.
Juniper-Brined Roast Turkey with Chanterelle Mushroom GravyPhoto by Leigh Belsch

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

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