Mushroom Onion Turkey Gravy Food

MUSHROOM & ONION TURKEY GRAVY

Steps:

• Using an OXO Good Grips Fat Separator, pour your turkey drippings into the separator and allow the fat rise to the top while lean gravy settles to the bottom. Once the gravy has settled, remove the strainer and the stopper and pour out perfect gravy.
• In a medium saucepan, melt butter over medium-low heat. Sprinkle in black pepper. Add mushrooms and onions and saute until cooked through (approx. 3-5 minutes).
• Slowly add in flour, constantly whisking to combine.
• Slowly begin to pour in drippings into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up, whisk constantly to prevent from sticking to the pan.
• Serve immediately, or keep on very low heat until you're ready to serve.

SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS

Steps:

• Make giblet stock while turkey is roasting.
• Transfer roasted turkey to a large platter.
• Pour juices from the pan into a fat separator.
• Set aside to separate, about 10 minutes.
• Strain stock, discarding solids, and return to saucepan; warm over low heat.
• Place roasting pan on top of stove over medium-high heat.
• Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
• Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: In a small bowl dissolve flour in water.
• Slowly pour into roasting pan; stir to incorporate.
• Slowly stir in remaining stock.
• Raise heat to medium high. Stirring consistently.
• Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
• Discard fat.
• Stir in rosemary.
• Season with salt and pepper.
• Cook 10 to 15 minutes to reduce and thicken.
• Adjust seasoning.

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY

Steps:

• For garlic paste:
• Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
• For turkey and gravy:
• Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
• Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
• Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY

Steps:

• For mushroom butter:
• Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
• Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
• *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
• Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
• Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

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.

MUSHROOM-ROSEMARY TURKEY GRAVY

Steps:

• Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.