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Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy

4.7(111)

Edible wild mushrooms, are featured in a rich-tasting gravy for this delicious turkey. Because it is cooked slowly at a low temperature, the turkey is extremely moist and flavorful. Apply the spice rub one day ahead. Uncork a bottle of Oregon Pinot Noir.

by Epicurious·published 2004-08-20

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Servings

Serves 10

Total time

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Calories / serving

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Ingredients (11)

serves

1 20-pound turkey
1/2 cup (packed) golden brown sugarsugar
1/4 cup coarse saltsalt
2 teaspoons onion powderonion-powder
1 teaspoon garlic powdergarlic-powder
1 teaspoon ground allspiceallspice
1 teaspoon ground clovesclove
1 teaspoon ground macemace
2 large onions, quarteredonion
2 cups canned low-salt chicken broth
Wild Mushroom-Shallot Gravy

Instructions (4 steps)

01Rinse 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.
02Position 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.
03Roast 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.

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Not rich — missing servings, total time, or calories.