Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 1 teaspoon garlic powder
- 1 teaspoon ground cloves
- 2 teaspoons onion powder
- 1/4 cup coarse salt
- 1 teaspoon ground allspice
- 1 teaspoon ground mace
- 2 cups canned low-salt chicken broth
- 1/2 cup (packed) golden brown sugar
- Carbohydrate 16 g(5%)
- Cholesterol 464 mg(155%)
- Fat 37 g(57%)
- Fiber 1 g(3%)
- Protein 141 g(282%)
- Saturated Fat 10 g(48%)
- Sodium 2320 mg(97%)
- Calories 987
Preparation Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours. Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil. Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
Preparation Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours. Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil. Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
