Garlic Rosemary Turkey With Mushroom Gravy

Directions

1. For garlic paste: Preheat oven to 350 degrees. Arrange garlic, cut-side up, in 8- by 8- by 2-inch glass baking dish. Drizzle with 6 Tbsp. oil. Cover dish with foil. Bake till garlic is very tender but not yet brown, about 1 hour 20 min. Uncover and cold 45 min.
2. Squeeze garlic cloves to remove from peel. Place 1 c. garlic cloves in processor (reserve remainder for another use). Add in butter, rosemary, mustard, salt, and pepper. Process till almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
3. For turkey and gravy: Set rack in bottom third of oven and preheat to 350 degrees. 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 c. garlic paste over breast meat under skin.
4. 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 c. 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 min. Pour 1 c. wine and 1 c. broth into pan.
5. Roast turkey 1 hour. Pour 1 c. broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 c. wine and 1 c. broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 c. broth over turkey. Roast uncovered till thermometer inserted into thickest part of thigh registers 175 degrees, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 min longer for unstuffed turkey and 1 hour 45 min for stuffed.
6. 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 min (internal temperature of turkey will increase 5 - 10 degrees).
7. Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 Tbsp. fat. Strain juices into large glass measuring c., pressing hard on solids. Add in remaining 1/2 c. wine and sufficient chicken broth to turkey pan juices to measure 6 c..
8. Heat reserved 3 Tbsp. turkey fat in heavy large pot over medium-high heat. Add in mushrooms; saute/fry till brown and juices evaporate, about 18 min. Fold in remaining garlic paste. Sprinkle with flour and stir till flour begins to brown, about 2 min. Gradually whisk in 6 c. broth mix. Bring to boil, scraping up browned bits. Boil till gravy coats spoon lightly, about 8 min; season with salt and pepper. Serve turkey with gravy.
9. This recipe yields 12 to 14 servings.
10. Comments: A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy.