MUSHROOM-ROSEMARY TURKEY GRAVY
This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA
Provided by Taste of Home
Time 15m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GARLIC-ROSEMARY TURKEY WITH PORCINI
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
- Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.
TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY
Make and share this Turkey Croquettes With Mushroom-Rosemary Gravy recipe from Food.com.
Provided by KaraRN
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
- Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
- Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
- Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
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. From Bon Appetit, November 2001.
Provided by lazyme
Categories Whole Turkey
Time 6h45m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- For garlic paste:.
- Preheat oven to 350°F
- Arrange garlic, cut side up, in 8x8x2-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°F
- 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°F, 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.
Nutrition Facts : Calories 1105, Fat 57, SaturatedFat 16.3, Cholesterol 405.6, Sodium 877.7, Carbohydrate 8.3, Fiber 1.4, Sugar 3, Protein 124.5
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