ROASTED TURKEY WITH BROWN SUGAR AND MUSHROOM SAUCE   
  Ingredients :
    1 17 pound (8 k) turkey
    ½ cup brown sugar
    ¼ cup coarse salt
    2 tablespoons onion powder
    1 teaspoon garlic powder
    1 teaspoon ground allspice
    1 teaspoon ground clove
    1 teaspoon ground nutmeg
    Pepper
    2 – 3 medium size onions, peeled and quartered
    2 cups low salt chicken stock.

    MUSHROOM SAUCE:
    ¼ cup olive oil
    3 small white onions, peeled and cut in pieces
    4 garlic cloves, peeled
    12 oz (350g) dried mushrooms (porcini, morels, shitake) hydrated in warm water and drained
    1 tablespoon fresh rosemary or 1 teaspoon dry rosemary, chopped
    1 tablespoon fresh thyme or 1 teaspoon dry thyme, chopped
    2 teaspoons fresh sage leaves or ¾ teaspoon dried sage
    ½ cup Port wine
    ½ cup sherry
    1 ½ cups low salt chicken stock
    1 cup heavy cream
    Salt
    Pepper

  Preparation:

Rinse turkey inside and outside and pat dry with paper towels.
Mix sugar with salt, onion, garlic, allspice, clove and nutmeg in a small bowl. Rub turkey with this mixture and refrigerate for 24 hours.

Preheat oven to 300°F (150°C).
Place onions in a roasting pan and place turkey on top. Tie legs together and tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with aluminum foil.

Roast turkey for 2 hours. Remove aluminum foil and roast 30 minutes. Add 1 cup of chicken stock and continue roasting for 1 hour basting occasionally. Add the other cup of stock and continue roasting until dark brown, basting every 20 minutes for 1 hour. Cover again with foil and continue roasting for 1 hour more or until turkey is tender. Cooking time for a turkey is approximately 25 to 30 minutes for every 2 pounds. Once turkey is ready remove from the oven and let stand for 30 minutes before carving.
Serve with Mushroom Sauce.

MUSHROOM SAUCE:
Combine onions with garlic cloves and olive oil in a ovenproof bowl. Cover with aluminium and cook in preheated oven to 300°F (150°C) for 1 hour or until onions and garlic are very soft. Remove from the oven and cool for 10 minutes. Chop onions and garlic. Keep olive oil.

Heat 1 tablespoon of this oil in a deep skillet. Drain mushrooms and add to skillet. Cook until mushrooms are soft, add Port wine and sherry and bring to a boil for 5 minutes. Add in stock and reduce to half. Stir in heavy cream and reduce until sauce thickens.
Season with salt and pepper. Serve over turkey.
 
        8 -10 servings
       
 
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