Brown Sugar Cured Turkey with Wild Mushroom Shallot Gravy
Elevate your holiday feast with our show-stopping Brown Sugar Cured Turkey with Wild Mushroom Shallot Gravy. This recipe combines a rich brown sugar and herb brine that infuses every bite of the turkey with savory-sweet flavor and succulent juiciness. Roasted to golden perfection, the turkey is paired with a luxurious gravy made from earthy wild mushrooms, fragrant shallots, and a touch of cream for a velvety finish. The brining process ensures a tender, flavorful centerpiece, while the robust, buttery gravy adds a gourmet touch. Perfect for Thanksgiving, Christmas, or any festive gathering, this dish is sure to impress your guests and delight their taste buds. Keywords: brown sugar cured turkey, wild mushroom shallot gravy, holiday turkey recipe, Thanksgiving centerpiece, brined turkey recipe, gourmet dinner.
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Ingredients
- 1 Turkey (whole, approximately 12 lbs)
- 16 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar (light or dark)
- 2 tablespoons Black peppercorns
- 4 cloves Garlic (crushed)
- 4 Bay leaves
- 4 sprigs Thyme (fresh)
- 1 cup Unsalted butter
- 12 ounces Wild mushrooms (e.g., cremini, shiitake, or oyster, sliced)
- 3 Shallots (finely chopped)
- 2 tablespoons All-purpose flour
- 4 cups Chicken or turkey broth
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Prepare the brine by combining 16 cups of water, 1 cup of kosher salt, 1 cup of brown sugar, 2 tablespoons of black peppercorns, 4 crushed garlic cloves, 4 bay leaves, and 4 sprigs of thyme in a large pot. Bring to a boil, stir to dissolve the salt and sugar, and then let it cool completely.
Step 2
Place the turkey in a large brining bag or container and pour the cooled brine over it, ensuring the turkey is fully submerged. Refrigerate for 12-24 hours.
Step 3
Preheat the oven to 325°F (165°C). Remove the turkey from the brine and pat it dry with paper towels. Discard the brine.
Step 4
Truss the turkey legs if desired, and rub the turkey with 2 tablespoons of olive oil and 1/2 cup of softened unsalted butter. Season with salt and freshly ground black pepper.
Step 5
Place the turkey on a rack in a roasting pan and roast in the preheated oven for approximately 3 1/2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste every 30 minutes with pan drippings.
Step 6
While the turkey is roasting, prepare the wild mushroom shallot gravy. Heat 2 tablespoons of olive oil and the remaining 1/2 cup of unsalted butter in a large skillet over medium heat.
Step 7
Add 12 ounces of sliced wild mushrooms and cook until they release their moisture and are golden brown, about 8 minutes. Add the 3 chopped shallots and sauté until softened, about 3 minutes more.
Step 8
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to eliminate the raw taste of the flour.
Step 9
Slowly whisk in 4 cups of chicken or turkey broth and bring to a simmer. Cook until slightly thickened, about 10 minutes. Stir in 1/2 cup of heavy cream and season with salt and black pepper to taste.
Step 10
Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes before carving.
Step 11
Serve the turkey with the wild mushroom shallot gravy on the side.
Nutrition Facts
| Serving size | (11401.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14409.0 |
| Total Fat 254.0g | 0% |
| Saturated Fat 111.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 3888.0mg | 0% |
| Sodium 113965.5mg | 0% |
| Total Carbohydrate 248.0g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 206.7g | |
| Protein 1114.8g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 1543.6mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 18303.1mg | 0% |
Source of Calories