Garlic-Rosemary Turkey With Mushroom Gravy
- GARLIC PASTE:
- 6 large garlic heads unpeeled, and top 1/3" cut off to expose garlic
- 6 tablespoons olive oil
- 1/4 cup unsalted butter - (1/2 stick) room temperature
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- TURKEY AND GRAVY:
- 1 turkey - (18 to 19 lbs) neck gizzard, and heart reserved
- 1 large onion chopped
- 2 large celery stalks chopped
- 1 large carrot chopped
- 2 1/2 cups dry white wine
- 7 cups canned low-salt chicken broth more or less
- 2 pounds mushrooms thickly sliced
- 1/3 cup all-purpose flour
- Salt to taste
- Freshly-ground black pepper to taste
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; sauté 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.
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