• Ingredients: 27
  • Serves: 10

Brown sugar-cured turkey with wild mushroom-shallot gravy with wild mushroom-shallot gravy.


  • Wild Mushroom-Shallot Gravy

For turkey

For glaze

  • Serve accompanied by Winter Fruit Chutney

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 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.

    For this step you will need

  2. Step 2 Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan.

    For this step you will need

  3. Step 3 Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper.

    For this step you will need

  4. Step 4 Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth.

    For this step you will need

  5. Step 5 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.

    For this step you will need

  6. Step 6 Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.

    For this step you will need

  7. Step 7 Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

    For this step you will need

Nutrition information

Calories 1,518 Carbohydrates 15 g (5%)
Fat 73 g (113%) Protein 187 g (373%)
Saturated Fat 21 g (103%) Sodium 3,439 mg (143%)
Polyunsaturated Fat 18 g Fiber 1 g (3%)
Monounsaturated Fat 26 g Cholesterol 617 mg (206%)