Porcini Rubbed Turkey With Shiitake Madeira Gravy Recipes

Steps:

• Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
• Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
• After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
• Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.

Steps:

• Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
• Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
• In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
• Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

Steps:

• For mushroom butter:
• Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
• Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
• *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
• Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
• Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

Steps:

• 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°F. 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°F, 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).
• 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.

Steps:

• Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
• Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
• Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.

Steps:

• Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
• Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

Steps:

• Make turkey:
• Preheat oven to 375°F. Blend first 5 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together.
• Roast turkey 1 hour. Add tomatoes to pan. Roast 1 1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.
• Meanwhile, prepare gravy:
• Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste. Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
• Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.

Steps:

• Make turkey:
• Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
• Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
• Meanwhile, prepare gravy:
• Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
• Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

Steps:

• Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
• Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.