Savory Brown Sugar-Glazed Turkey with Rich Mushroom and Shallot Gravy
Elevate your turkey game with this delightful recipe that showcases a beautifully glazed turkey infused with the sweetness of brown sugar and a medley of warm spices. This dish is perfect for impressing guests during festive gatherings or simply for a hearty family dinner. The savory brown sugar cure locks in moisture and flavor, while the accompanying rich wild mushroom and shallot gravy adds depth and richness to each bite. Although the preparation requires some time and effort, many components can be made a day in advance, making it manageable to serve a spectacular meal. Prepare to enjoy a turkey that will have everyone asking for seconds!
N/A
Servings
420
Calories
21
Ingredients
Ingredients
turkey
20 lbs (thoroughly rinsed and patted dry)
brown sugar
1/2 cup (packed, golden)
coarse salt
1/4 cup (none)
onion powder
2 teaspoons (none)
garlic powder
1 teaspoon (none)
ground allspice
1 teaspoon (none)
ground cloves
1 teaspoon (none)
ground mace
1 teaspoon (none)
onions
2 large (quartered)
chicken broth
2 cups (divided)
olive oil
1/4 cup (for gravy)
shallots
10 (peeled)
garlic cloves
4 (peeled)
mixed wild mushrooms
12 ounces (sliced)
fresh rosemary
1 tablespoon (or 1 teaspoon dried rosemary)
dried thyme
1 teaspoon (none)
dried sage
3/4 teaspoon (none)
Marsala wine
1/2 cup (none)
sherry wine
1/2 cup (none)
chicken stock
1 1/2 cups (none)
whipping cream
1 cup (none)
Instructions
1
Begin by rinsing the turkey thoroughly inside and out. Pat it dry with paper towels and place it on a large platter.
2
In a mixing bowl, combine brown sugar, coarse salt, onion powder, garlic powder, allspice, ground cloves, and ground mace until well blended. Generously rub this mixture all over the exterior of the turkey for an even coating.
3
Cover the turkey with plastic wrap and refrigerate it uncovered for 24 hours to allow the flavors to penetrate.
4
When ready to cook, position a rack in the bottom third of your oven and preheat it to 300°F (150°C).
5
In a large roasting pan, spread the quartered onions across the bottom and place the turkey on top.
6
Tie the turkey legs together with kitchen twine and tuck the wings underneath the bird to promote even cooking.
7
Lightly sprinkle the turkey with freshly ground pepper and cover it loosely with aluminum foil.
8
Roast the turkey in the preheated oven for 2 hours. Then, remove the foil and continue roasting for another 30 minutes.
9
At this point, add 1 cup of chicken broth to the roasting pan and baste the turkey. Roast for an additional hour, basting occasionally to retain moisture.
10
Add another cup of broth to the pan and continue roasting the turkey until it is deep brown in color, basting every 20 minutes. This should take about 1 hour.
11
Cover the turkey loosely with foil once more and roast it until the internal temperature in the thickest part of the thigh reaches 180°F (82°C), which can take approximately 1 hour and 30 minutes more.
12
Once cooked, transfer the turkey to a serving platter and cover it loosely with foil. Allow it to rest for 30 minutes before carving.
13
For the gravy, while the turkey rests, preheat the oven to 300°F (150°C) again. In a small glass baking dish, combine olive oil, shallots, and garlic. Cover with foil and bake for about 1 hour or until tender and golden.
14
Remove from the oven and cool slightly. Thinly slice the shallots and garlic, reserving the oil in the baking dish (this step can be done a day ahead).
15
In a heavy saucepan, heat 1 tablespoon of the reserved oil over medium-high heat. Add the sliced mushrooms, rosemary, thyme, sage, roasted shallots, and garlic. Sauté until the mushrooms are tender, approximately 5 minutes.
16
Pour in the Marsala and sherry, bringing to a boil until the mixture is syrupy, about 6 minutes.
17
Add the chicken stock, boil again, and reduce the liquid by half, about 10 minutes. Finally, stir in the cream, allowing it to boil until the gravy thickens to your desired consistency, about 5 minutes.
18
Season the gravy to taste with salt and pepper. Serve hot alongside the carved turkey.
Nutrition Information
22g
Fat
8g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this turkey recipe?
The recipe features a savory-sweet glaze made from brown sugar, coarse salt, and warm spices like allspice, cloves, and mace, complemented by a rich wild mushroom and shallot gravy.
What size turkey does this recipe call for?
This recipe is designed for a 20 lb turkey.
How long should the turkey be refrigerated with the brown sugar cure?
The turkey should be refrigerated uncovered for 24 hours to allow the flavors of the rub to penetrate the meat.
What spices are included in the dry rub?
The rub includes brown sugar, coarse salt, onion powder, garlic powder, ground allspice, ground cloves, and ground mace.
What temperature should the oven be set to for roasting?
The turkey is roasted at a temperature of 300°F (150°C).
What should I place in the roasting pan with the turkey?
You should spread two large quartered onions across the bottom of the roasting pan and place the turkey on top of them.
How do I prepare the turkey for even cooking?
Tie the turkey legs together with kitchen twine and tuck the wings underneath the bird.
When should I remove the foil from the turkey?
After the first 2 hours of roasting, remove the foil and continue roasting for another 30 minutes before adding broth.
How much chicken broth is needed for the roasting process?
You will need 2 cups of chicken broth in total for the roasting pan, added in 1-cup increments during the later stages of cooking.
How often should I baste the turkey in the final stages?
In the final hours of roasting, you should baste the turkey every 20 minutes to retain moisture and develop a deep brown color.
What is the target internal temperature for the turkey?
The internal temperature should reach 180°F (82°C) in the thickest part of the thigh.
How long does the turkey need to rest after cooking?
Transfer the turkey to a serving platter and let it rest loosely covered with foil for 30 minutes before carving.
How are the shallots and garlic prepared for the gravy?
They are roasted in olive oil in a small glass baking dish at 300°F for about 1 hour until tender and golden.
Can the gravy ingredients be prepared in advance?
Yes, roasting and slicing the shallots and garlic can be done a day ahead.
What types of mushrooms are used in the gravy?
The recipe calls for 12 ounces of sliced mixed wild mushrooms.
What herbs are featured in the gravy recipe?
The gravy uses fresh rosemary (or dried), dried thyme, and dried sage.
Which types of alcohol are used in the gravy?
The recipe uses 1/2 cup of Marsala wine and 1/2 cup of sherry wine.
How do I thicken the gravy?
After reducing the stock, stir in 1 cup of whipping cream and boil it until it reaches your desired consistency.
What are the nutritional statistics per serving?
Each serving contains 420 calories, 22g of fat, 8g of carbohydrates, and 30g of protein.
How many total ingredients are required for this recipe?
There are 21 total ingredients listed for both the turkey and the gravy.
What if I don't have fresh rosemary?
You can substitute 1 tablespoon of fresh rosemary with 1 teaspoon of dried rosemary.
How long does it take to roast the shallots and garlic?
It takes approximately 1 hour at 300°F.
How long is the initial roasting period before any basting or broth is added?
The turkey is roasted for a total of 2.5 hours (2 hours covered, 30 minutes uncovered) before the first cup of broth is added.
What should the consistency of the wine mixture be in the gravy?
The Marsala and sherry should be boiled until the mixture becomes syrupy, which takes about 6 minutes.
How much does the chicken stock need to be reduced in the gravy?
The liquid should be reduced by half, which takes approximately 10 minutes of boiling.
Is the turkey rinsed before seasoning?
Yes, the turkey should be rinsed thoroughly inside and out and patted dry before applying the rub.
What tags are associated with this recipe?
Tags include holiday recipe, thanksgiving, savory, gravy, wild mushrooms, and brown sugar.
What is the recommended roasting rack position?
Position the oven rack in the bottom third of the oven.
How many shallots are needed for the gravy?
The recipe calls for 10 peeled shallots.
What kind of salt is used for the glaze?
The recipe specifies 1/4 cup of coarse salt.