Beer Brined Turkey With Giblet Gravy Recipes
HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY
Provided by Janet Fletcher
Categories Milk/Cream Onion turkey Roast Thanksgiving Fall Brine Bon Appétit
Yield Makes 14 to 16 servings
Number Of Ingredients 22
Steps:
- For turkey:
- Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
- Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
- Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
- For gravy:
- While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
- Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
- Serve turkey with gravy.
BEER BRINED TURKEY
I had a beer-brined turkey at my pastor's home last year, and it was as tasty and moist as I've tasted. This version is courtesy of The Beeroness, a wonderful chef and craft beer aficionado.
Provided by giani23
Categories Poultry
Time P1DT4h
Yield 1 serving, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- •In a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. Add the ice, the the beer.
- •Rinse the thawed turkey.
- •Place turkey in the oven bags. Remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
- •Brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
- •Remove the turkey from the brine and rinse well, inside and out.
- •Place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
- •Preheat your oven to 400.
- •Truss your turkey if desired.
- •Brush your entire turkey with olive oil, sprinkle with salt.
- •Stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
- •Place the turkey on a roasting rack inside a roasting pan. Add the broth to the bottom of the roasting pan. If the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. Do not allow the broth/water in the roasting pan to touch the turkey.
- •Cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). Allow to rest for 10 minutes before carving.
Nutrition Facts : Calories 207.1, Fat 9.8, SaturatedFat 1.5, Sodium 47835.3, Carbohydrate 13.2, Fiber 1.4, Sugar 2.2, Protein 3.4
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