Best Brown Sugar Cured Turkey With Wild Mushroom Shallot Gravy Recipes

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SUGAR-AND-SPICE CURED TURKEY



Sugar-And-Spice Cured Turkey image

Make and share this Sugar-And-Spice Cured Turkey recipe from Food.com.

Provided by SharleneW

Categories     Whole Turkey

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (12 lb) turkey
1/4 cup light brown sugar, firmly packed
2 tablespoons kosher salt or 2 tablespoons coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14 ounce) cans low sodium chicken broth
additional chicken broth, as required
2 tablespoons all-purpose flour

Steps:

  • Remove giblets and neck; rinse turkey with cold water.
  • Pat dry.
  • Tie legs together with string; tuck wingtips under.
  • Combine brown sugar and next 6 ingredients.
  • Rub over turkey.
  • Cover with plastic wrap; chill 8 hours.
  • Place turkey on a rack in a roasting pan, breast side up.
  • Arrange onion quarters round turkey.
  • Pour 2 cans broth in bottom of pan.
  • Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
  • Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
  • (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
  • Let turkey stand 15 minutes before carving.
  • Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
  • Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
  • Serve with turkey.

Nutrition Facts : Calories 1149, Fat 55.3, SaturatedFat 15.6, Cholesterol 463.1, Sodium 2220.5, Carbohydrate 11.8, Fiber 0.4, Sugar 7.7, Protein 141.5

CHICKEN FRIED WILD TURKEY WITH GRAVY



Chicken Fried Wild Turkey With Gravy image

My husband hunts and we always end up with several wild turkeys each year. This is a great way to cook it, and the whole family loves it! Yummy!

Provided by jmills326

Categories     Wild Game

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 wild turkey breast, deboned and cut into strips (like chicken fingers)
1 (16 ounce) bottle Italian dressing
1 dash hot sauce
1 teaspoon lemon pepper
2 eggs, beaten
2 cups milk
2 cups flour
salt
pepper
frying oil

Steps:

  • Marinate turkey in dressing, hot sauce and lemon pepper for 8 hours or overnight (I've done 4 hrs and it turns out fine).
  • Combine eggs and milk in a shallow dish.
  • Combine flour, salt, & pepper in another shallow dish.
  • Coat each piece of marinated turkey 1st in flour, then in milk mixture, then again in flour.
  • Deep fry until golden brown.
  • To make gravy, combine 2 T margarine or butter with 2 T flour over medium heat. Slowly whisk in 1 cup milk and salt & pepper to taste. Whisk over medium heat until it thickens.

Nutrition Facts : Calories 744.4, Fat 39.7, SaturatedFat 9.4, Cholesterol 204.5, Sodium 1426.1, Carbohydrate 43.6, Fiber 1.1, Sugar 6.5, Protein 50.7

WILD MUSHROOM-SHALLOT GRAVY



Wild Mushroom-Shallot Gravy image

Categories     Sauce     Herb     Mushroom     Thanksgiving     Low Carb     Fall     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 11

1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
1/2 cup dry Marsala
1/2 cup dry Sherry
1 1/2 cups chicken stock or canned low-salt broth
1 cup whipping cream

Steps:

  • Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

TURKEY GRAVY WITH SHALLOTS AND MUSHROOMS



Turkey Gravy with Shallots and Mushrooms image

Categories     Mushroom     turkey     Thanksgiving     Kosher     Shallot

Yield makes 3 cups

Number Of Ingredients 8

8 cups Turkey Stock (page 231)
3 tablespoons unsalted butter
1/2 cup diced button or crimini mushrooms
3 tablespoons minced shallot
3 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
  • In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
  • Make Ahead
  • The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.

WILD MUSHROOM TURKEY GRAVY



Wild Mushroom Turkey Gravy image

Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!

Provided by Food Network

Time 25m

Yield 8 servings (about 1 2/3 cups)

Number Of Ingredients 9

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Steps:

  • Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
  • Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
  • Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy image

I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.

Provided by lazyme

Categories     Whole Turkey

Time 6h40m

Yield 10 serving(s)

Number Of Ingredients 21

20 lbs turkey
1/2 cup brown sugar, golden, packed
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups chicken broth
1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms, sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon dried thyme
3/4 teaspoon dried sage
1/2 cup marsala wine
1/2 cup sherry wine
1 1/2 cups chicken stock
1 cup whipping cream

Steps:

  • TURKEY:.
  • Rinse turkey inside and out.
  • Pat dry with paper towels.
  • Place turkey on platter.
  • Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
  • Rub brown sugar mixture all over outside of turkey.
  • Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300.
  • Arrange onion quarters in large roasting pan.
  • Place turkey atop onions.
  • Tie turkey legs together.
  • Tuck wings under turkey.
  • Sprinkle turkey with pepper.
  • Cover loosely with foil.
  • Roast turkey 2 hours.
  • Uncover; roast 30 minutes.
  • Add 1 cup broth to roasting pan; baste turkey with broth.
  • Roast turkey 1 hour, basting occasionally.
  • Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
  • Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
  • Transfer turkey to platter.
  • Tent with foil and let stand 30 minutes.
  • Serve with Wild Mushroom-Shallot Gravy.
  • GRAVY:.
  • Preheat oven to 300.
  • Combine oil, shallots and garlic in small glass baking dish.
  • Cover dish with foil.
  • Bake until shallots and garlic are very tender and pale golden, about 1 hour.
  • Cool slightly.
  • Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
  • Heat oil over medium-high heat.
  • Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
  • Add Marsala and sherry; boil until syrupy, about 6 minutes.
  • Add stock; boil until liquid is reduced by half, about 10 minutes.
  • Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9

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