Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy
- Ready In:
- 6hrs 40mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- 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
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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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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