Brown Sugar Cured Turkey with Wild Mushroom Shallot Gravy
Elevate your holiday feast with our show-stopping Brown Sugar Cured Turkey with Wild Mushroom Shallot Gravy. This recipe combines a rich brown sugar and herb brine that infuses every bite of the turkey with savory-sweet flavor and succulent juiciness. Roasted to golden perfection, the turkey is paired with a luxurious gravy made from earthy wild mushrooms, fragrant shallots, and a touch of cream for a velvety finish. The brining process ensures a tender, flavorful centerpiece, while the robust, buttery gravy adds a gourmet touch. Perfect for Thanksgiving, Christmas, or any festive gathering, this dish is sure to impress your guests and delight their taste buds. Keywords: brown sugar cured turkey, wild mushroom shallot gravy, holiday turkey recipe, Thanksgiving centerpiece, brined turkey recipe, gourmet dinner.
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Recipe Information
Ingredients
- 1 Turkey (whole, approximately 12 lbs)
- 16 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar (light or dark)
- 2 tablespoons Black peppercorns
- 4 cloves Garlic (crushed)
- 4 Bay leaves
- 4 sprigs Thyme (fresh)
- 1 cup Unsalted butter
- 12 ounces Wild mushrooms (e.g., cremini, shiitake, or oyster, sliced)
- 3 Shallots (finely chopped)
- 2 tablespoons All-purpose flour
- 4 cups Chicken or turkey broth
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Instructions
Prepare the brine by combining 16 cups of water, 1 cup of kosher salt, 1 cup of brown sugar, 2 tablespoons of black peppercorns, 4 crushed garlic cloves, 4 bay leaves, and 4 sprigs of thyme in a large pot. Bring to a boil, stir to dissolve the salt and sugar, and then let it cool completely.
Place the turkey in a large brining bag or container and pour the cooled brine over it, ensuring the turkey is fully submerged. Refrigerate for 12-24 hours.
Preheat the oven to 325°F (165°C). Remove the turkey from the brine and pat it dry with paper towels. Discard the brine.
Truss the turkey legs if desired, and rub the turkey with 2 tablespoons of olive oil and 1/2 cup of softened unsalted butter. Season with salt and freshly ground black pepper.
Place the turkey on a rack in a roasting pan and roast in the preheated oven for approximately 3 1/2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste every 30 minutes with pan drippings.
While the turkey is roasting, prepare the wild mushroom shallot gravy. Heat 2 tablespoons of olive oil and the remaining 1/2 cup of unsalted butter in a large skillet over medium heat.
Add 12 ounces of sliced wild mushrooms and cook until they release their moisture and are golden brown, about 8 minutes. Add the 3 chopped shallots and sauté until softened, about 3 minutes more.
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to eliminate the raw taste of the flour.
Slowly whisk in 4 cups of chicken or turkey broth and bring to a simmer. Cook until slightly thickened, about 10 minutes. Stir in 1/2 cup of heavy cream and season with salt and black pepper to taste.
Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes before carving.
Serve the turkey with the wild mushroom shallot gravy on the side.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 14200 mg | 617% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.0 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2297 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
