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Ingredientes
- 6 lrg garlic heads unpeeled, and top 1/3" cut off to expose garlic
- 6 Tbsp. extra virgin olive oil
- 1/4 c. unsalted butter - (1/2 stick) room temperature
- 2 Tbsp. minced fresh rosemary
- 2 Tbsp. Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 x turkey - (18 to 19 lbs) neck gizzard, and heart reserved
- 1 lrg onion minced
- 2 lrg celery stalks minced
- 1 lrg carrot minced
- 2 1/2 c. dry white wine
- 7 c. canned low-salt chicken broth more or possibly less
- 2 lb mushrooms thickly sliced
- 1/3 c. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
Direcciones
- For garlic paste: Preheat oven to 350 degrees. Arrange garlic, cut-side up, in 8- by 8- by 2-inch glass baking dish. Drizzle with 6 Tbsp. oil. Cover dish with foil. Bake till garlic is very tender but not yet brown, about 1 hour 20 min. Uncover and cold 45 min.
- Squeeze garlic cloves to remove from peel. Place 1 c. garlic cloves in processor (reserve remainder for another use). Add in butter, rosemary, mustard, salt, and pepper. Process till almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
- For turkey and gravy: Set rack in bottom third of oven and preheat to 350 degrees. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 c. garlic paste over breast meat under skin.
- If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 c. garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 min. Pour 1 c. wine and 1 c. broth into pan.
- Roast turkey 1 hour. Pour 1 c. broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 c. wine and 1 c. broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 c. broth over turkey. Roast uncovered till thermometer inserted into thickest part of thigh registers 175 degrees, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 min longer for unstuffed turkey and 1 hour 45 min for stuffed.
- Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 min (internal temperature of turkey will increase 5 - 10 degrees).
- Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 Tbsp. fat. Strain juices into large glass measuring c., pressing hard on solids. Add in remaining 1/2 c. wine and sufficient chicken broth to turkey pan juices to measure 6 c..
- Heat reserved 3 Tbsp. turkey fat in heavy large pot over medium-high heat. Add in mushrooms; saute/fry till brown and juices evaporate, about 18 min. Fold in remaining garlic paste. Sprinkle with flour and stir till flour begins to brown, about 2 min. Gradually whisk in 6 c. broth mix. Bring to boil, scraping up browned bits. Boil till gravy coats spoon lightly, about 8 min; season with salt and pepper. Serve turkey with gravy.
- This recipe yields 12 to 14 servings.
- Comments: A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 12 servings | |
| Calories 205 | |
| Calories from Fat 109 | 53% |
| Total Fat 12.35g | 15% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 197mg | 8% |
| Potassium 522mg | 15% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.72g | 2% |
| Protein 9.01g | 14% |
