Prep 40 mins
Cook 6 hrs
I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.
- 20 lbs turkey
- 1⁄2 cup brown sugar, golden, packed
- 1⁄4 cup coarse salt
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 2 large onions, quartered
- 2 cups chicken broth
Wild Mushroom-Shallot Gravy
- 1⁄4 cup olive oil
- 10 shallots, peeled
- 4 garlic cloves, peeled
- 12 ounces mixed wild mushrooms, sliced
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3⁄4 teaspoon dried sage
- 1⁄2 cup marsala wine
- 1⁄2 cup sherry wine
- 1 1⁄2 cups chicken stock
- 1 cup whipping cream
- Rinse turkey inside and out.
- Pat dry with paper towels.
- Place turkey on platter.
- Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
- Rub brown sugar mixture all over outside of turkey.
- Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300.
- Arrange onion quarters in large roasting pan.
- Place turkey atop onions.
- Tie turkey legs together.
- Tuck wings under turkey.
- Sprinkle turkey with pepper.
- Cover loosely with foil.
- Roast turkey 2 hours.
- Uncover; roast 30 minutes.
- Add 1 cup broth to roasting pan; baste turkey with broth.
- Roast turkey 1 hour, basting occasionally.
- Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
- Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
- Transfer turkey to platter.
- Tent with foil and let stand 30 minutes.
- Serve with Wild Mushroom-Shallot Gravy.
- Preheat oven to 300.
- Combine oil, shallots and garlic in small glass baking dish.
- Cover dish with foil.
- Bake until shallots and garlic are very tender and pale golden, about 1 hour.
- Cool slightly.
- Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
- Heat oil over medium-high heat.
- Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
- Add Marsala and sherry; boil until syrupy, about 6 minutes.
- Add stock; boil until liquid is reduced by half, about 10 minutes.
- Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
- Season with salt and pepper.
I have made this recipe a few times and every time it comes out great. I am not a big fan of the gravy, it is more like a side dish than gravy. But, if you want a really moist bird, this is it. I originally got the recipe from Bon Appetit about 8 years ago.