Garlic-rosemary Turkey With Mushroom Gravy

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 14
• 6 large head garlic, unpeeled, top 1/3 inch cut off to expose garlic
• 6 tablespoons olive oil
• 1/4 cup unsalted butter, at room temperature
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 18 lbs turkey, neck & gizzard reserved
• 1 large onion, chopped
• 2 large celery ribs, chopped
• 1 large carrot, chopped
• 2 1/2 cups dry wine
• 7 cups chicken broth (about)
• 2 lbs mushrooms, thickly sliced
• 1/3 cup all-purpose flour

Recipe

• 1 for garlic paste:.
• 2 preheat oven to 350°f
• 3 arrange garlic, cut side up, in 8x8x2-inch glass baking dish.
• 4 drizzle with 6 tablespoons oil.
• 5 cover dish with foil.
• 6 bake until garlic is very tender but not yet brown, about 1 hour 20 minutes.
• 7 uncover and cool 45 minutes.
• 8 squeeze garlic cloves to remove from peel.
• 9 place 1 cup garlic cloves in processor (reserve remainder for another use).
• 10 add butter, rosemary, mustard, salt, and pepper.
• 11 process until almost smooth.
• 12 transfer paste to small bowl. (can be made 4 days ahead. cover; chill.).
• 13 for turkey and gravy:.
• 14 set rack in bottom third of oven and preheat to 350°f
• 15 rinse turkey inside and out; pat dry.
• 16 starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
• 17 rub 1/2 cup garlic paste over breast meat under skin.
• 18 if stuffing turkey, spoon stuffing into neck and main cavities.
• 19 tuck wings under; tie legs together loosely to hold shape.
• 20 place turkey on small rack set in large roasting pan.
• 21 rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy.
• 22 place reserved turkey parts, onion, celery, and carrot in pan around turkey.
• 23 boil wine in medium saucepan 2 minutes.
• 24 pour 1 cup wine and 1 cup broth into pan.
• 25 roast turkey 1 hour.
• 26 pour 1 cup broth over turkey; cover turkey breast loosely with foil.
• 27 roast 1 hour.
• 28 pour 1 cup wine and 1 cup broth over turkey.
• 29 cover breast and top of drumsticks loosely with foil.
• 30 roast turkey 1 hour.
• 31 pour 1/2 cup broth over turkey.
• 32 roast uncovered until thermometer inserted into thickest part of thigh registers 175°f, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed.
• 33 remove from oven.
• 34 using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan.
• 35 transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• 36 pour turkey pan juices into medium bowl; scrape in any browned bits from pan.
• 37 spoon off fat from top of juices, reserving 3 tablespoons fat.
• 38 strain juices into large glass measuring cup, pressing hard on solids.
• 39 add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
• 40 heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.
• 41 add mushrooms; saute until brown and juices evaporate, about 18 minutes.
• 42 mix in remaining garlic paste.
• 43 sprinkle with flour and stir until flour begins to brown, about 2 minutes.
• 44 gradually whisk in 6 cups broth mixture.
• 45 bring to boil, scraping up browned bits.
• 46 boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
• 47 serve turkey with gravy.