Rosemary Turkey With Mushrooms Recipes

MUSHROOM-ROSEMARY TURKEY GRAVY

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.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY

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.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY

Steps:

• For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
• Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
• Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
• Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
• Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
• For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Carve the turkey and serve with the cremini mushroom gravy.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

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.