Porcini Rubbed Turkey With Shiitake Madeira Gravy Recipes

GARLIC-ROSEMARY TURKEY WITH PORCINI

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.

PORCINI-RUBBED TURKEY WITH SHIITAKE-MADEIRA GRAVY

Steps:

• 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°F. 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°F, 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).
• 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.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
• Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

MISO-RUBBED TURKEY WITH TURKEY GRAVY

Steps:

• Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
• Put oven rack in lowest position and preheat oven to 350°F.
• Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
• Put turkey on rack in roasting pan and roast 30 minutes.
• Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
• Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
• Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY

Steps:

• Make turkey:
• Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
• Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
• Meanwhile, prepare gravy:
• Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
• Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

MAKE-AHEAD MADEIRA GRAVY

Steps:

• Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
• Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.