BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

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Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy image

I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.

Provided by lazyme

Categories     Whole Turkey

Time 6h40m

Yield 10 serving(s)

Number Of Ingredients 21

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

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.

Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9

Pakhi Pakhi
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This was a fantastic recipe! The turkey was moist and flavorful, and the gravy was rich and delicious.


Phineas Dalrymple
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This recipe is a keeper! I'll definitely be making it again.


Ashe Burns
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This is the best turkey recipe I've ever tried. My family loved it!


Nadia Islam
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I'm not a big fan of turkey, but I really enjoyed this recipe. The brown sugar cure and wild mushroom shallot gravy made all the difference.


Audrey Walker
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This recipe is a great starting point, but I would recommend experimenting with different herbs and spices to find the perfect flavor combination for your taste.


John Stands By Ear
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I would make this recipe again, but I would adjust the amount of salt and pepper I use.


Ahoton Remi
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Overall, this was a good recipe. The turkey was moist and flavorful, but the gravy was a bit too thick for my taste.


Justine Martens
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The turkey was a little dry, but the gravy was delicious.


Victor Onyegbule
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This was my first time making a turkey, and I'm so glad I chose this recipe. It was easy to follow, and the turkey turned out perfectly. I'll definitely be making this again.


Salem Anour
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I've made this recipe several times now, and it's always a winner. The turkey is always moist and delicious, and the gravy is amazing. I highly recommend this recipe.


Michael Tuchman
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I made this turkey for my family's Christmas dinner, and it was a hit! Everyone raved about how moist and flavorful the turkey was. The gravy was also a big hit.


Abidaz013 Abidaz013
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This recipe is a bit time-consuming, but it's worth the effort. The turkey was absolutely delicious, and the gravy was to die for. My family loved it.


amerti misire
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I followed the recipe exactly, and the turkey turned out perfectly. The meat was moist and flavorful, and the skin was crispy and golden brown. The gravy was also delicious, with a deep, rich flavor.


James Prosper
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This turkey recipe is a game-changer! The brown sugar cure gives the meat a fantastic flavor, and the wild mushroom shallot gravy is rich and savory. I'll definitely be making this again for Thanksgiving.