Brown Sugar-cured Turkey With Wild Mushroom-shallot Gravy

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 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
• 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

Recipe

• 1 turkey:.
• 2 rinse turkey inside and out.
• 3 pat dry with paper towels.
• 4 place turkey on platter.
• 5 mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
• 6 rub brown sugar mixture all over outside of turkey.
• 7 refrigerate turkey uncovered 24 hours.
• 8 position rack in bottom third of oven and preheat to 300.
• 9 arrange onion quarters in large roasting pan.
• 10 place turkey atop onions.
• 11 tie turkey legs together.
• 12 tuck wings under turkey.
• 13 sprinkle turkey with pepper.
• 14 cover loosely with foil.
• 15 roast turkey 2 hours.
• 16 uncover; roast 30 minutes.
• 17 add 1 cup broth to roasting pan; baste turkey with broth.
• 18 roast turkey 1 hour, basting occasionally.
• 19 add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
• 20 cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
• 21 transfer turkey to platter.
• 22 tent with foil and let stand 30 minutes.
• 23 serve with wild mushroom-shallot gravy.
• 24 gravy:.
• 25 preheat oven to 300.
• 26 combine oil, shallots and garlic in small glass baking dish.
• 27 cover dish with foil.
• 28 bake until shallots and garlic are very tender and pale golden, about 1 hour.
• 29 cool slightly.
• 30 thinly slice shallots and garlic; reserve oil in dish. (can be prepared 1 day ahead. cover separately and refrigerate).
• 31 transfer 1 tablespoon oil from baking dish to heavy large saucepan.
• 32 heat oil over medium-high heat.
• 33 add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
• 34 add marsala and sherry; boil until syrupy, about 6 minutes.
• 35 add stock; boil until liquid is reduced by half, about 10 minutes.
• 36 add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
• 37 season with salt and pepper.