Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy

Recipe by lazyme
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TURKEY:.
  • 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.
  • 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.
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