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.
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