Esta es una exhibición prevé de cómo se va ver la receta de 'Garlic Rosemary Turkey With Mushroom Gravy' imprimido.

Receta Garlic Rosemary Turkey With Mushroom Gravy
by Global Cookbook

Garlic Rosemary Turkey With Mushroom Gravy
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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..
  8. 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.
  9. This recipe yields 12 to 14 servings.
  10. 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.