Rosemary-Scented Turkey with Porcini Gravy
1/2 ounce dried porcini mushrooms
1/4 cup flour
1/2 cup white wine.
1 (16-pound) turkey with giblets
9 sprigs fresh rosemary
4 tablespoons melted unsalted butter
kosher salt and freshly ground pepper
1 small carrot, quartered
1 small onion, quartered
1 small stalk celery, quartered
1 clove garlic
1/2 teaspoon dried thyme
1 bay leaf
Preheat oven to 425 degrees.
Remove the giblets from the turkey and set aside. Pat the turkey dry
inside and out with paper towels. Place breast-side in a large
roasting pan fitted with a rack. Using your fingers, loosen the skin
over the breast of the turkey and place a sprig of rosemary between
the turkey breast and the skin. Tuck the wing tips under the turkey.
Brush the turkey with the melted butter and sprinkle all over and in
the interior of the bird with salt and pepper. Place 2 more sprigs
of rosemary in the cavity of the bird. Tie the legs of the turkey
together, or hold them together with the skin of the turkey.
Place the turkey in the oven and roast for 30 minutes. Lower the
temperature to 375 degrees, cover the breast of the turkey and tips
of the drumsticks loosely with foil and continue to roast, basting
occasionally, until a thermometer inserted in the thickest part of
the leg registers 180 degrees, about 3 hours more.
Meanwhile, while the turkey roasts, begin to make the gravy. Place
all the giblets except for the liver in a large saucepan. Add the
carrot, onion, garlic, peppercorns, thyme, bay leaf, and 6 cups
water to the saucepan and set over medium heat. Bring to a boil and
lower to a simmer. Cook, uncovered, skimming off any foam that forms
on the surface of the liquid, for 2 hours. Remove from the heat,
strain through a fine-mesh sieve lined with cheesecloth, and set
Place the mushrooms in a small bowl and pour in 1 cup boiling water.
Let sit for 20 minutes.
Strain through a fine-mesh sieve and reserve the liquid. Chop the
mushrooms finely and set them and the soaking liquid aside.
When the turkey is done, transfer it to a serving platter, cover
loosely with foil and set aside to rest for 30 minutes.
Pour the juices from the pan into a large glass measuring cup and
spoon off as much fat as possible, returning 2 tablespoons to the
roasting pan and discarding the rest. Place the roasting pan on top
of the stove over medium heat. Stir in the flour. Slowly stir in the
wine. Stir in the pan juices from the cup and 2 and a half cups of
the giblet stock. Stir in the liquid the porcinis soaked in, being
careful not to add any gritty sediment that may be at the bottom.
Cook, stirring, until the gravy is thickened.
Add the chopped porcinis. Add more liquid if the gravy seems too
thick. Season to taste with salt and pepper and pour into a gravy
Remove the foil from the turkey, cut the string that holds the legs
together, and arrange rosemary sprigs around the platter. Serve with
the gravy on the side.
Serves 12 with leftovers
Maple Glazed Carrots
3 lb. carrots, julienne*
6 tbsp. melted butter
1/4 cup maple syrup
1 1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. pepper
Steam carrots for 10-15 minutes. Combine other ingredients toss
carrots in and mix to coat. Serve immediately.
*Equal parts carrots and rutabaga can be used if you wish.
Makes 10-14 servings