Denise Landis - longtime recipe tester for the New York Times and for a variety of cookbooks and chefs - knows what makes a good dinner party. Dinner for Eight collects four seasons of delightful dinner party recipes for every occasion. Each of the forty complete menus features an appetizer, first course, main course, accompaniment, and dessert, as well as a selection of suggested wine or beverage pairings.
6 cloves garlic, peeled and slivered, plus 2 unpeeled heads garlic, halved crosswise
4 cloves (the spice)
Salt and freshly ground black pepper
1/4 cup corn or peanut oil
2 large onions, peeled and quartered
2 large carrots, thickly sliced
Bouquet garni (1 sprig each fresh rosemary, sage, and thyme, and 2 bay leaves tied together with kitchen string or wrapped and tied in cheesecloth)
1 cup low-salt chicken broth
Preheat the oven to 400 degrees F. Pierce the turkey all over with a fork and insert the garlic slivers, poking them in with the point of a knife. Insert the 2 cloves near the middle and 2 near the end of the breast. Sprinkle with salt and pepper to taste.
In a large roasting pan over medium-high heat, heat the oil until very hot but not smoking. Add the turkey and brown it, skin side down, for 8 to 10 minutes. Turn and brown the other side for 8 to 10 minutes.
Add to the pan the onions, carrots, heads of garlic, and bouquet garni. Cook 5 minutes, then put in the oven for 20 minutes.
Add the broth and bake until browned, shiny, and firm, anothcr 20 to 25 minutes.
To serve, slice the roast thinly and moisten with a few tablespoons sauce.
WINES: Riesling (from earlier courses or substitute Idaho), Rioja (red), Chianti Classico, Bordeaux (red, Pomerol or St.-Emilion)
TO MAKE AHEAD: One and a half hours before serving: Preheat oven. Season and brown turkey. Roast about 45 minutes.
