1

Preheat oven to 400º. Rub turkey with olive oil, ½ tsp salt and ¼ tsp black pepper, ½ the garlic, ½ the thyme and ½ the parsley. Place in turkey roasting pan breast side down and pour 1/3 cup of the sherry and ½ cup of chicken broth into the bottom of the pan. Roast for about 25 to 30 minutes, basting once or twice. Turn the turkey over and continue to roast for another 20 to 25 minutes until desired doneness. When turkey is ready, remove to cutting board and cover loosely with an aluminum foil tent and allow to rest for at least 10 minutes before slicing.

2

While turkey is roasting, sauté the leeks and mushrooms: Melt 1 Tbsp of butter in a skillet and add the leeks. Sauté leeks for about 10 to 15 minutes until they start to caramelize. In another skillet, melt the rest of the butter over a medium heat and add the remaining garlic. Cook for about 1 minute until the garlic is fragrant. Add the rest of the parsley, thyme, salt, pepper and the mushroom slices and cook until the mushrooms start to release their moisture, about 5 minutes. Add 1/3 cup of cooking sherry to the mushrooms and cook for another 5 minutes. Set aside.

3

When turkey is out of the oven and resting, place the roasting pan on top of the stove over a high heat. Add the remaining cooking sherry and chicken broth and bring to a boil. Boil until liquid is reduced by ½. Add the leeks and mushrooms.

4

Slice turkey and cover with about 1/4 cup of the leek and mushroom mixture