Name: Garlic-Rosemary Turkey with Mushroom Gravy
Yield: 12 to 14 Servings
Ingredients: 6 large heads of garlic, unpeeled, top 1/3 inch cut off to expose garlic; 6 tablespoons olive oil; 1/4 cup (1/2 stick) unsalted butter, room temperature; 2 tablespoons chopped fresh rosemary; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 18-to 19-pound turkey, neck, gizzard and heart reserved; 1 large onion, chopped; 2 large celery stalks, chopped; 1 large carrot, choped; 2 1/2 cups dry white wine; 7 cups (about) canned low-salt chicken broth; 2 pounds mushrooms, thickly sliced; 1/3 cup all purpose flour

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