Rosemary-Scented Turkey with Porcini Gravy and Maple Glazed Carrots

1/2 ounce dried porcini mushrooms
1/4 cup flour
1/2 cup white wine.

1 (16-pound) turkey with giblets
9 sprigs fresh rosemary
4 tablespoons melted unsalted butter
kosher salt and freshly ground pepper
1 small carrot, quartered

1 small onion, quartered
1 small stalk celery, quartered
1 clove garlic
10 peppercorns
1/2 teaspoon dried thyme
1 bay leaf

Preheat oven to 425 degrees.

Remove the giblets from the turkey and set aside. Pat the turkey dry inside and out with paper towels. Place breast-side in a large roasting pan fitted with a rack. Using your fingers, loosen the skin over the breast of the turkey and place a sprig of rosemary between the turkey breast and the skin. Tuck the wing tips under the turkey. Brush the turkey with the melted butter and sprinkle all over and in the interior of the bird with salt and pepper. Place 2 more sprigs of rosemary in the cavity of the bird. Tie the legs of the turkey together, or hold them together with the skin of the turkey.

Place the turkey in the oven and roast for 30 minutes. Lower the temperature to 375 degrees, cover the breast of the turkey and tips of the drumsticks loosely with foil and continue to roast, basting occasionally, until a thermometer inserted in the thickest part of the leg registers 180 degrees, about 3 hours more.

Meanwhile, while the turkey roasts, begin to make the gravy. Place all the giblets except for the liver in a large saucepan. Add the carrot, onion, garlic, peppercorns, thyme, bay leaf, and 6 cups water to the saucepan and set over medium heat. Bring to a boil and lower to a simmer. Cook, uncovered, skimming off any foam that forms on the surface of the liquid, for 2 hours. Remove from the heat, strain through a fine-mesh sieve lined with cheesecloth, and set aside.

Place the mushrooms in a small bowl and pour in 1 cup boiling water. Let sit for 20 minutes.

Strain through a fine-mesh sieve and reserve the liquid. Chop the mushrooms finely and set them and the soaking liquid aside.

When the turkey is done, transfer it to a serving platter, cover loosely with foil and set aside to rest for 30 minutes.

Pour the juices from the pan into a large glass measuring cup and spoon off as much fat as possible, returning 2 tablespoons to the roasting pan and discarding the rest. Place the roasting pan on top of the stove over medium heat. Stir in the flour. Slowly stir in the wine. Stir in the pan juices from the cup and 2 and a half cups of the giblet stock. Stir in the liquid the porcinis soaked in, being careful not to add any gritty sediment that may be at the bottom. Cook, stirring, until the gravy is thickened.

Add the chopped porcinis. Add more liquid if the gravy seems too thick. Season to taste with salt and pepper and pour into a gravy boat.

Remove the foil from the turkey, cut the string that holds the legs together, and arrange rosemary sprigs around the platter. Serve with the gravy on the side.

Serves 12 with leftovers

Maple Glazed Carrots

3 lb. carrots, julienne*
6 tbsp. melted butter
1/4 cup maple syrup
1 1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. pepper

Steam carrots for 10-15 minutes. Combine other ingredients toss carrots in and mix to coat. Serve immediately.

*Equal parts carrots and rutabaga can be used if you wish.

Makes 10-14 servings