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1
TURKEY:.
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2
Rinse turkey inside and out.
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3
Pat dry with paper towels.
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4
Place turkey on platter.
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5
Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
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6
Rub brown sugar mixture all over outside of turkey.
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7
Refrigerate turkey uncovered 24 hours.
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8
Position rack in bottom third of oven and preheat to 300.
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9
Arrange onion quarters in large roasting pan.
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10
Place turkey atop onions.
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11
Tie turkey legs together.
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12
Tuck wings under turkey.
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13
Sprinkle turkey with pepper.
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14
Cover loosely with foil.
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15
Roast turkey 2 hours.
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16
Uncover; roast 30 minutes.
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17
Add 1 cup broth to roasting pan; baste turkey with broth.
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18
Roast turkey 1 hour, basting occasionally.
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19
Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
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20
Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
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21
Transfer turkey to platter.
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22
Tent with foil and let stand 30 minutes.
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23
Serve with Wild Mushroom-Shallot Gravy.
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24
GRAVY:.
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25
Preheat oven to 300.
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26
Combine oil, shallots and garlic in small glass baking dish.
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27
Cover dish with foil.
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28
Bake until shallots and garlic are very tender and pale golden, about 1 hour.
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29
Cool slightly.
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30
Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
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31
Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
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32
Heat oil over medium-high heat.
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33
Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
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34
Add Marsala and sherry; boil until syrupy, about 6 minutes.
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35
Add stock; boil until liquid is reduced by half, about 10 minutes.
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36
Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
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37
Season with salt and pepper.
