BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

Steps:

• 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.