Garlic-Rosemary Turkey with Mushroom Gravy
Keys: Main Dish Poultry Thanksgiving Turkey Herbs
Yield: 12
Ingredients:
----------------- GARLIC PASTE ----------------
6 lrg garlic heads unpeeled, and
top 1/3" cut off to expose garlic
6 tbl olive oil
1/4 cup unsalted butter - (1/2 stick) room temperature
2 tbl chopped fresh rosemary
2 tbl Dijon mustard
1/2 tsp salt
1/2 tsp freshly-ground black pepper
----------------- TURKEY AND GRAVY ----------------
1 x turkey - (18 to 19 lbs) neck gizzard,
and heart reserved
1 lrg onion chopped
2 lrg celery stalks chopped
1 lrg carrot chopped
2 1/2 cup dry white wine
7 cup canned low-salt chicken broth more or less
2 lb mushrooms thickly sliced
1/3 cup all-purpose flour
Salt to taste
Freshly-ground black pepper to taste
Method:
For garlic paste: Preheat oven to 350 degrees. Arrange garlic, cut-side
up, in 8- by 8- by 2-inch glass baking dish. Drizzle with 6 tablespoons
oil. Cover dish with foil. Bake until garlic is very tender but not yet
brown, about 1 hour 20 minutes. Uncover and cool 45 minutes.
Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in
processor (reserve remainder for another use). Add butter, rosemary,
mustard, salt, and pepper. Process until almost smooth. Transfer paste
to small bowl. (Can be made 4 days ahead. Cover; chill.)
For turkey and gravy: Set rack in bottom third of oven and preheat to
350 degrees. Rinse turkey inside and out; pat dry. Starting at neck end,
carefully slide hand between skin and breast meat to loosen skin. Rub
1/2 cup garlic paste over breast meat under skin.
If stuffing turkey, spoon stuffing into neck and main cavities. Tuck
wings under; tie legs together loosely to hold shape. Place turkey on
small rack set in large roasting pan. Rub 2/3 cup garlic paste all over
outside of turkey; reserve remaining paste for gravy. Place reserved
turkey parts, onion, celery, and carrot in pan around turkey. Boil wine
in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast
loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over
turkey. Cover breast and top of drumsticks loosely with foil. Roast
turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until
thermometer inserted into thickest part of thigh registers 175 degrees,
covering any exposed parts of turkey with foil as necessary if
over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1
hour 45 minutes for stuffed.
Remove from oven. Using bulb baster, transfer any juices from main
cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to
platter; let stand 30 minutes (internal temperature of turkey will
increase 5 to 10 degrees).
Pour turkey pan juices into medium bowl; scrape in any browned bits from
pan. Spoon off fat from top of juices, reserving 3 tablespoons fat.
Strain juices into large glass measuring cup, pressing hard on solids.
Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices
to measure 6 cups.
Heat reserved 3 tablespoons turkey fat in heavy large pot over
medium-high heat. Add mushrooms; saute until brown and juices evaporate,
about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and
stir until flour begins to brown, about 2 minutes. Gradually whisk in 6
cups broth mixture. Bring to boil, scraping up browned bits. Boil until
gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
Serve turkey with gravy.
This recipe yields 12 to 14 servings.
Comments: A rich paste of roasted garlic and fresh rosemary is rubbed
under the skin and over the bird. It also gives a boost to the gravy.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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