Italian Roast Turkey And Gravy Food

ROAST TURKEY WITH PORCINI MUSHROOM GRAVY

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.

TUSCAN-STYLE TURKEY ALLA PORCHETTA

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

ITALIAN ROAST TURKEY AND GRAVY

Steps:

• Pat the turkey dry inside and out.
• Run your hands under the skin separating it from the breast & thighs.
• Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
• Arrange half of the prosciutto under the skin over the breast & thigh.
• Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
• Place 3 oz of prosciutto inside the cavity.
• Cover the bird and refridgerate over night.
• Preheat oven to 450°F.
• Rub the outside of the bird with oil.
• Place remaining garlic inside the bird , tie the legs together.
• Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
• Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
• Remove bird to a platter & tent it with foil.
• Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
• Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
• In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
• Whisk in the pan juices, add 1/2 tsp rosemary.
• Cook until thickened apprx 5 minutes.
• Add the reserved 1 oz of Prosciutto.
• Garnish Turkey with rosemary sprigs.