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Porcini-Rubbed Turkey With Shiitake-Madeira Gravy

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Ingredients

  • TURKEY:
  • 1/2 ounce dried porcini mushrooms
  • 2 tablespoons unsalted butter - (1/4 stick) room temperature
  • 1 turkey - (14 lbs) neck, heart, and gizzard reserved for stock
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 cups low-salt chicken broth
  • 1 large onion cut into 8 pieces
  • 4 medium carrots coarsely chopped
  • 4 garlic cloves peeled
  • 2 tablespoons vegetable oil
  • GRAVY:
  • 6 cups Turkey Stock II (see recipe)
  • 7 tablespoons unsalted butter room temperature
  • 1/4 cup all-purpose flour
  • 1 pound fresh shiitake mushrooms stemmed, caps sliced
  • 1/2 cup Madeira
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

For Turkey: Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes. Transfer to sieve. Shake powdered porcini into bowl; mix in 2 tablespoons butter. Reserve larger bits in sieve.

Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Rub porcini butter over outside of turkey; sprinkle with salt and pepper. Bring porcini bits and chicken broth to boil in small saucepan. Remove from heat; reserve for basting. (Turkey and porcini broth can be made 1 day ahead. Cover separately; chill.)

Set rack at lowest position in oven and preheat to 325 degrees. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely. Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly. Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey. Baste with 1 cup porcini broth. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175 degrees, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

For Gravy: Place roasting pan over 2 burners. Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits. Strain turkey broth into heavy large saucepan; spoon off fat.

Mix 4 tablespoons butter and flour in bowl to form paste. Melt 3 tablespoons butter in large skillet over medium heat. Add mushrooms. Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes. Add Madeira; boil until wine evaporates, about 2 minutes. Add mushroom mixture to turkey broth; bring to boil. Whisk in flour paste. Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy.

This recipe yields 8 to 10 servings.

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