THEME: Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy
Jamie R
Bon Appïŋ―tit | November 1997
4 forks
yield: Serves 10
1 20-pound turkey
1/2 cup (packed) golden brown sugar
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 canned low-salt chicken broth
Wild Mushroom-Shallot Gravy
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 300ïŋ―F. 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 180ïŋ―F, about 1 hour 30 minutes longer.
Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
Wild Mushroom-Shallot Gravy
Bon Appïŋ―tit | November 1997
yield: Makes 3 cups
This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.
1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
1/2 cup dry Marsala
1/2 cup dry Sherry
1 1/2 cups chicken stock or canned low-salt broth
1 cup whipping cream
Preheat oven to 300ïŋ―F. 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; sautïŋ― 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. Serve with turkey.