Porcini-Rubbed Turkey With Shiitake-Madeira Gravy Recipe - Cooking Index
Porcini-Rubbed Turkey With Shiitake-Madeira Gravy Recipe - Cooking Index
With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.
Type: Poultry, Turkey| Turkey | ||
| 1/2 oz | 14g | Dried porcini mushrooms |
| 2 tablespoons | 30ml | Unsalted butter - (1/4 stick) - room temperature |
| 1 | Turkey - (14 lbs) - neck, heart, and | |
| Gizzard reserved for stock | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 cups | 948ml | Low-salt chicken broth |
| 1 cup | 62g / 2.2oz | Onion - cut into 8 pieces (large) |
| 4 cups | 440g / 15oz | Carrots - coarsely chopped (medium) |
| 4 | Garlic cloves - peeled | |
| 2 tablespoons | 30ml | Vegetable oil |
| Gravy | ||
| 6 cups | 1422ml | Turkey Stock II - (see recipe) |
| 7 tablespoons | 105ml | Unsalted butter - room temperature |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1 lb | 454g / 16oz | Fresh shiitake mushrooms - stemmed, caps sliced |
| 1/2 cup | 118ml | Madeira |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
For Turkey: Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes. Transfer to sieve. Shake powdered porcini into bowl; mix in 2 tablespoons butter. Reserve larger bits in sieve.
Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Rub porcini butter over outside of turkey; sprinkle with salt and pepper. Bring porcini bits and chicken broth to boil in small saucepan. Remove from heat; reserve for basting. (Turkey and porcini broth can be made 1 day ahead. Cover separately; chill.)
Set rack at lowest position in oven and preheat to 325 degrees. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely. Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly. Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey. Baste with 1 cup porcini broth. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175 degrees, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
For Gravy: Place roasting pan over 2 burners. Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits. Strain turkey broth into heavy large saucepan; spoon off fat.
Mix 4 tablespoons butter and flour in bowl to form paste. Melt 3 tablespoons butter in large skillet over medium heat. Add mushrooms. Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes. Add Madeira; boil until wine evaporates, about 2 minutes. Add mushroom mixture to turkey broth; bring to boil. Whisk in flour paste. Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes. Season with salt and pepper.
Serve turkey with gravy.
This recipe yields 8 to 10 servings.
Source:
Bon Appetit, November 2002
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