Brown sugar-cured Turkey
Brown sugar-cured Turkey
This recipe is a keeper. Because it is cooked slowly at a low temperature, the turkey is extremely moist and flavourful.
Apply the spice rub one day ahead. No substitutes here, don't mess with the recipe!
Uncork a bottle of the best Pinot Noir and sit back for the compliments.
Rinse turkey inside and out.
Pat dry with paper towels.
Place turkey in deep 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, for 24 hours.
By now, that bottle of wine should be finished.
The next day, position rack in bottom third of oven and preheat to 300°F.
Place onion quarters, flat side down, in large roasting pan.
Place turkey atop onions.
Tie turkey legs together.
Tuck wings under turkey.
Sprinkle turkey with black pepper.
Cover loosely with foil.
Roast turkey for 2 hours.
[You should be drinking more Pinot Noir, but slowly as you've still got to watch this turkey.]
Uncover turkey and roast for 30 minutes.
Add 1 cup of broth to roasting pan, basting turkey with broth.
Roast turkey for 1 hour, basting occasionally.
Add 1 cup of broth to roasting pan, baste.
Continue to roast turkey until dark brown (about 1 hour), basting with broth every 20 minutes.
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 for 30 minutes.
It should be a gorgeous brown.
Serve with Wild Mushroom Shallot Gravy or Madeira Gravy.
Serves 10, and if you didn't get sozzled on Pinot Noire, there shouldn't be any turkey leftovers.
Wild Mushroom Shallot Gravy
Preheat oven to 300°F.
Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil.
Bake until shallots and garlic are very tender and pale golden, about 1 hour.
Cool slightly.
Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate)
Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
Heat oil over medium-high heat.
Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan;
sauté until mushrooms are tender, about 5 minutes.
Add Marsala and Sherry, boil until syrupy, about 6 minutes.
Add stock, boil until liquid is reduced by half, about 10 minutes.
Add cream, boil until mixture thickens to sauce consistency, about 5 minutes.
Season with salt and pepper.
Serve with turkey.
Makes 3 cups
Place a large heavy saucepan over moderate heat.
Add quarter cup chicken broth, the onions and mushrooms.
Saute until mushrooms are tender.
Add wine and cook for 1 minute.
Add remaining chicken broth, turkey drippings and salt and pepper, simmer for 10 minutes.
Combine maizena with 2 tablespoons of cold water, stirring with a wire whisk, add to the sauce.
Bring to a boil and cook for 3 to 5 minutes or until thickened.
Makes 2 cups.
Sesame Roast Potatoes
Parboil potatoes in lightly salted boiling water, 5 to 10 minutes.
Drain and cool.
Score potato surface withfork.
Roll in flour to coat, shake of excess.
Heat oil in roasting pan on top of stove and saute potatoes until lightly browned on all sides.
Sprinkle with pepper,salt and sesame seeds.
Roast in oven at 180°C for 45 minutes.
Turn, baste, sprinkle with pepper, salt and sesame seeds again.
Return to oven and roast for another 45 minutes or until the potatoes are golden brown and crisp.
Drain on kitchen paper towels.
Serve hot.
