Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy

• 1 20-pound turkey
• 1/2 cup (packed) golden brown sugar
• 1/4 cup coarse salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 2 large onions, quartered
• 2 cups canned low-salt chicken broth
• Wild Mushroom-Shallot Gravy

1. Rinse turkey inside and out.
2. Pat dry with paper towels.
3. Place turkey on platter.
4. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
5. Rub brown sugar mixture all over outside of turkey.
6. Refrigerate turkey uncovered 24 hours.
7. Position rack in bottom third of oven and preheat to 300F.
8. Arrange onion quarters in large roasting pan.
9. Place turkey atop onions.
10. Tie turkey legs together.
11. Tuck wings under turkey.
12. Sprinkle turkey with pepper.
13. Cover loosely with foil.
14. Roast turkey 2 hours.
15. Uncover; roast 30 minutes.
16. Add 1 cup broth to roasting pan; baste turkey with broth.
17. Roast turkey 1 hour, basting occasionally.
18. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
19. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180F, about 1 hour 30 minutes longer.
20. Transfer turkey to platter.
21. Tent with foil and let stand 30 minutes.
22. Serve with Wild Mushroom-Shallot Gravy.

turkey, golden brown sugar, coarse salt, onion powder, garlic, ground allspice, ground cloves, ground mace, onions, chicken broth, mushroomshallot

Taken from www.epicurious.com/recipes/food/views/brown-sugar-cured-turkey-with-wild-mushroom-shallot-gravy-4378 (may not work)