Turkey with garlic, rosemary and porcini mushrooms
Votes: 1
Time: 3 hours 50 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The subtle flavor of porcini mushrooms will make your holiday turkey truly luxurious. This recipe uses dried porcini mushrooms. Let them soak in water and mix with butter. Then, rub the mushroom butter all over the turkey, inside and out. As the turkey roasts, the porcini-flavored butter will melt and drip off, so be sure to baste it again to ensure a super-crisp and delicious crust. When the turkey is done, use the juices left in the roasting pan to make a gravy, adding a few more porcini mushrooms.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 turkey carcass (5.5 - 6.3 kg), thawed if frozen
- 1 onion, cut into 4 pieces
- 1 head of garlic (6 whole cloves, crush the rest)
- 4 sprigs of rosemary + 3 tbsp chopped leaves
- 60 g dried porcini mushrooms (about 2 cups)
- 165 g unsalted butter, room temperature
- 2 tsp Worcestershire sauce
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Cooking the dish according to the recipe:
- Position a rack on the lowest shelf of the oven (remove the other racks); preheat the oven to 350°F (175°C). Pat the turkey dry with paper towels and season inside and out with 1 tablespoon each of salt and black pepper.
- Fill the cavity with onion, crushed garlic, and rosemary sprigs. Tie the legs together with kitchen twine. Place the turkey on a rack set in a large roasting pan and tuck the wings under the turkey. Set the turkey aside while you prepare the butter and porcini mushrooms.
- Soak the porcini mushrooms in 1 cup hot water to soften, about 10 minutes; drain. Place half the porcini mushrooms in a food processor (finely chop the rest for use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse until smooth. Add the butter, Worcestershire sauce, 2 tablespoons salt, and a generous pinch of black pepper; pulse until smooth.
- Rub the turkey inside and out with the porcini butter. Place in the oven and bake for 1 hour. Meanwhile, begin preparing the gravy, adding the sliced porcini mushrooms along with the broth.
- After 1 hour of roasting, baste the turkey with the juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), another 1 1/2 to 2 hours.
- Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; use any juices left in the roasting pan to make gravy.
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