2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
2 tablespoons vegetable oil
2 cups cooked, cubed turkey
1 1/2 cups sliced fresh mushrooms
1 1/2 cups uncooked white rice
In a large saucepan, bring water, salt, basil, thyme and rosemary to a boil. Stir in oil and bring to a boil. Cover and bring to a boil. Reduce heat to low, stirring occasionally, and cook 15 minutes.
Meanwhile, in a large skillet, heat oven to 425 degrees F (220 degrees C).
Transfer turkey to a large plastic bag, stuffing tightly in pockets. Remove stuffing from bottom of bag and cut into small pieces. Place turkey on bottom of plastic bag.
Place mushrooms and rice on bottom of plastic bag, making sure they are completely covered. Place rice on top of mushrooms and mushrooms. Pour oil over rice, spooning mushrooms and rice evenly.
Bake uncovered at 425 degrees F (220 degrees C) for 1 hour, or until rice is tender.