Turkey with garlic, rosemary and porcini mushrooms

Ingredients:

• 1 turkey carcass (5.5 - 6.3 kg), thawed if frozen
• 1 onion, cut into 4 pieces
• 1 head of garlic (6 whole cloves, crush the rest)
• 4 sprigs of rosemary + 3 tbsp chopped leaves
• 60 g dried porcini mushrooms (about 2 cups)
• 165 g unsalted butter, room temperature
• 2 tsp Worcestershire sauce

Preparation:

1. Position a rack on the lowest shelf of the oven (remove the other racks); preheat the oven to 350°F (175°C). Pat the turkey dry with paper towels and season inside and out with 1 tablespoon each of salt and black pepper.
2. Fill the cavity with onion, crushed garlic, and rosemary sprigs. Tie the legs together with kitchen twine. Place the turkey on a rack set in a large roasting pan and tuck the wings under the turkey. Set the turkey aside while you prepare the butter and porcini mushrooms.
3. Soak the porcini mushrooms in 1 cup hot water to soften, about 10 minutes; drain. Place half the porcini mushrooms in a food processor (finely chop the rest for use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse until smooth. Add the butter, Worcestershire sauce, 2 tablespoons salt, and a generous pinch of black pepper; pulse until smooth.
4. Rub the turkey inside and out with the porcini butter. Place in the oven and bake for 1 hour. Meanwhile, begin preparing the gravy, adding the sliced ​​porcini mushrooms along with the broth.
5. After 1 hour of roasting, baste the turkey with the juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), another 1 1/2 to 2 hours.
6. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; use any juices left in the roasting pan to make gravy.