Porcini-Rubbed Turkey with Shiitake-Madeira Gravy by Epicurious.com

With its use of dried porch in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

INGREDIENTS:
  1. 1/2 ounce dried porcini mushrooms
  2. 2 tablespoons unsalted butter, room temperature
  3. 14 pounds whole turkey; neck, heart, and gizzard reserved for stock
  4. 4 cups low-salt chicken broth
  5. 1 large onion, cut into 8 pieces
  6. 4 medium carrots, coarsely chopped
  7. 4 garlic cloves, peeled
  8. 2 tablespoons vegetable oil
  9. 6 cups turkey stock
  10. 7 tablespoons unsalted butter, room temperature
  11. 1/4 cup all-purpose flour
  12. 1 pound fresh shiitake mushrooms, stemmed, caps sliced
  13. 1/2 cup Madeira
COOKING DIRECTIONS:
  1. For turkey: 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.)
  2. Set rack at lowest position in oven and preheat to 325 degrees 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 degrees 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).
  3. For gravy: 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.
  4. 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.
  5. Serve turkey with gravy.

Yield: 10 servings

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