Brined And Roasted Thanksgiving Turkey With Simple Gravy Recipes

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CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

  • Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  • Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  • Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY



Brining and Cooking the Perfect Turkey with Delicious Gravy image

This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time.

Provided by Krystal L.

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P1DT15h35m

Yield 24

Number Of Ingredients 19

4 (32 ounce) cartons low-sodium chicken broth
1 cup kosher salt
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
1 gallon apple juice
1 gallon water, or as needed to cover
1 (22 pound) whole turkey
4 large onions, chopped
8 stalks celery, chopped
8 carrots, chopped
¼ cup butter, melted
2 cups white cooking wine
2 (32 ounce) cartons chicken broth
¼ cup butter, melted
2 cups water
1 (32 ounce) carton turkey broth
¼ cup cornstarch

Steps:

  • Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
  • Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
  • Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

Nutrition Facts : Calories 796.2 calories, Carbohydrate 29.1 g, Cholesterol 261 mg, Fat 33.9 g, Fiber 1.8 g, Protein 87.5 g, SaturatedFat 11.3 g, Sodium 4792 mg, Sugar 21.3 g

BRINED ROAST TURKEY WITH PAN GRAVY



Brined Roast Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 8 servings

Number Of Ingredients 37

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
One 10-pound whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups Turkey Stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Steps:

  • In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
  • Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
  • Preheat oven to 325 degrees F.
  • In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
  • Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
  • Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
  • Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
  • Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
  • Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

MARTINA'S ROAST TURKEY AND GRAVY



Martina's Roast Turkey and Gravy image

Provided by Martina McBride

Categories     main-dish

Time P1DT4h30m

Yield 2 servings

Number Of Ingredients 13

One 12- to 15-pound turkey, thawed if frozen
1/2 cup Diamond Crystal kosher salt
2 tablespoons baking powder
1/2 cup vegetable oil
1 tablespoon poultry seasoning
3 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 lemons, quartered
1 orange, cut into wedges
1/4 cup all-purpose flour
3 cups chicken stock

Steps:

  • For the turkey: Remove any packets or remaining parts inside the turkey. Pat the turkey dry inside and out with paper towels.
  • Combine the salt and baking powder in a small bowl. Sprinkle the salt mixture inside the turkey cavity lightly, then sprinkle liberally all over the outside. (The turkey should be well coated but not fully encrusted.) Discard any excess. Refrigerate, uncovered, for 24 hours.
  • When ready to roast, let the turkey come to room temperature for 1 hour.
  • Meanwhile, heat the oil in a small saucepan over medium-low heat with the poultry seasoning and garlic. Cook on low for 5 minutes, then turn off the heat and let cool completely. Discard the garlic.
  • Preheat the oven to 425 degrees F.
  • Set the turkey on a rack set in a stovetop-safe roasting pan. Add the thyme, rosemary, sage, lemons and orange to the cavity. Tie the legs with butcher's twine and fold back the wings for even cooking. Reserve 2 tablespoons of the infused herb oil, then brush the turkey all over with the remaining oil.
  • Roast the turkey 30 minutes, then reduce the oven temperature to 350 degrees F. Continue to roast, basting occasionally with the reserved oil after 1 hour and spinning the roasting pan halfway through, until the thickest part of the thigh reaches 165 degrees F, 1 hour 30 minutes to 2 hours more. In the last 30 minutes, baste with the pan drippings. Let the turkey rest for 30 minutes before carving.
  • For the gravy: Set the roasting pan over medium-high heat and bring the drippings to a boil. Sprinkle over the flour, whisking constantly. Continue to whisk the flour while it cooks for 2 to 3 minutes, scraping up any brown bits on the bottom of the pan. Slowly add the chicken stock, stirring constantly, until the gravy is thick and light brown. Remove from the heat and serve immediately (see Cook's Note).

BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY



Brined and Roasted Thanksgiving Turkey With Simple Gravy image

For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.

Provided by Alan in SW Florida

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 30

1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tablespoon black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water
1 (16 lb) whole turkey, brined (neck and giblets removed and discarded)
salt and pepper, to season turkey
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
1/4 lb unsalted butter, sliced into pats
5 cups chicken stock or 5 cups chicken broth, divided

Steps:

  • BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
  • Preheat oven to 300 degrees Fahrenheit.
  • Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
  • In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
  • Put butter on turkey, or between skin and breast meat.
  • Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
  • TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

SIMPLE ROAST TURKEY



Simple Roast Turkey image

For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Steps:

  • Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
  • Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
  • Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
  • Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

ROAST HERITAGE TURKEY AND GRAVY



Roast Heritage Turkey and Gravy image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. "The eggs and giblets make it a little more rustic and a little more interesting," he said. "It's the gravy that saves that dry turkey."

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 4h

Yield 10 to 16 servings

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
  • When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
  • Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
  • Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
  • Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
  • Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 10 grams, Sodium 1257 milligrams, Sugar 10 grams, TransFat 0 grams

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EASY THANKSGIVING TURKEY - DAMN DELICIOUS
Web Nov 13, 2018 Remove giblets from the turkey cavity. Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
From damndelicious.net


A RECIPE FOR YOUR FEAST TO REVOLVE AROUND: BRINED AND ROASTED …
Web Mar 1, 2019 Add the cooled brine solution to the bag or pot pouring it over the turkey. Pour cold water over the turkey until the it is completely covered and add the lemon.
From cbc.ca


BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE …
Web Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, …
From tfrecipes.com


PERFECTLY JUICY ROAST TURKEY WITH GRAVY | LEMON BLOSSOMS
Web Oct 12, 2020 How to Roast a Turkey. Preheat the oven: Preheat the oven and have a roasting pan ready. Make the Flavored Butter: In a small saucepan over low heat, melt …
From lemonblossoms.com


ROASTED TURKEY RECIPE - HEALTHY SEASONAL RECIPES
Web Nov 9, 2021 Bring 4 cups water to a boil in a large saucepan. Add salt and stir until dissolved. Pour into a medium cooler, 5 gallon bucket or large stock pot large enough to …
From healthyseasonalrecipes.com


MARTHA STEWART’S PERFECT ROAST TURKEY RECIPE FOR ANY HOLIDAY DINNER
Web Nov 9, 2022 Makes: 16 Servings Ingredients: 2 cups coarse salt, plus more for seasoning; 5 cups sugar; 2 medium onions, coarsely chopped; 2 medium leeks, white and pale …
From usatoday.com


MAYO-ROASTED THANKSGIVING TURKEY WITH GRAVY RECIPE
Web Step 7. After removing the turkey from the oven, strain the stock mixture through a fine-mesh strainer into a large bowl. Tilt and strain any collected liquids from the turkey …
From cooking.nytimes.com


EASIEST ROAST TURKEY AND GRAVY RECIPE - CHATELAINE.COM
Web Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 175F, about 2 1/2 to 3 1/4 hours. Remove foil during final hour of cooking.
From chatelaine.com


DRY-BRINED TURKEY WITH SHEET-PAN GRAVY — ALISON ROMAN
Web Nov 5, 2021 Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves.Place in a medium bowl along with salt, brown sugar and pepper; mix to …
From alisoneroman.com


CRISP-SKINNED SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY WITH GRAVY …
Web Nov 3, 2022 Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs …
From seriouseats.com


EASY TURKEY GRAVY - HOW TO MAKE HOMEMADE GRAVY - THE PIONEER …
Web Oct 27, 2007 Now, put 3 or 4 tablespoons of the fat back into the roasting pan. Now take 5 or 6 tablespoons of flour…. And sprinkle it into the pan. With a whisk (I L-O-V-E this flat …
From thepioneerwoman.com


SIMPLE OVEN ROASTED TURKEY WITH GRAVY - LIFE IS BUT A DISH
Web Nov 12, 2019 Let it sit at room temperature for 60-90 minutes. Preheat oven to 425. Position rack on the lowest setting of the oven. Stuff the cavity: sprinkle freshly cracked …
From lifeisbutadish.com


HOW TO DRY BRINE A TURKEY: BEST RECIPE FOR JUICY HOLIDAY TURKEY!
Web Pat turkey dry with paper towels, inside and out. Place turkey on a rimmed baking sheet. Mix together the salt, baking powder, and herbs to make the brine. Sprinkle the brine all …
From wholefully.com


DRY BRINED TURKEY WITH GRAVY: THE PERFECT THANKSGIVING FEAST!
Web Nov 23, 2022 Preheat the oven to 350 degrees Fahrenheit. Heat the butter in a small saucepan. As soon as the butter has melted, add the zest and juice of 1 lemon and 1 …
From camilamade.com


CHEAP AND EASY THANKSGIVING RECIPES - THE NEW YORK TIMES
Web Nov 2, 2022 28 Cheap Thanksgiving Recipes for an Easy, Impressive Feast. You don’t have to spend a lot to create a spectacular, inflation-friendly holiday menu. Rich with …
From nytimes.com


FOOLPROOF OVEN ROASTED TURKEY RECIPE (SO JUICY!) - AVERIE COOKS
Web Nov 2, 2020 Place softened butter into a medium bowl and add the salt, pepper, parsley, thyme, rosemary, oregano, and sage, mix until combined. Using your hands, very …
From averiecooks.com


HOW TO BRINE AND ROAST TURKEY WITH HOMEMADE GRAVY
Web Nov 22, 2021 Place sheet of foil on wire rack of a turkey roaster and poke holes to allow juice to flow through. Place turkey breast side down on the foil-lined rack. Add 1 onion, …
From chewoutloud.com


BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK A TURKEY
Web Oct 17, 2022 Step. 1 Preheat oven to 275. Step. 2 If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to …
From thepioneerwoman.com


THE BEST SIMPLE ROAST TURKEY WITH GRAVY RECIPE - SERIOUS EATS
Web Sep 28, 2022 Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to …
From seriouseats.com


BEST ROAST TURKEY RECIPE (NO BRINE) ~SWEET & SAVORY
Web Oct 30, 2017 Preheat the oven to 350°F (177°C). Pull the neck and giblets out of the cavity. Pat dry the turkey with paper towels. Carefully run your hand under the breast …
From sweetandsavorybyshinee.com


SHEET-PAN TURKEY AND GRAVY RECIPE | BON APPéTIT
Web Oct 19, 2021 Preparation. Step 1. Line a rimmed baking sheet with foil and set a wire rack inside. Pat turkey dry with paper towels and place, breast side up, on rack.
From bonappetit.com


THE BEST PEOPLE TURKEY RECIPES TO MAKE FOR THANKSGIVING
Web Nov 21, 2022 Ree Drummond's Apple Cider Roast Turkey. Hector Manuel Sanchez. The Pioneer Woman star 's recipe calls for brining your bird in apple cider, brown sugar, …
From people.com


ROASTED BRINED TURKEY WITH PAN GRAVY RECIPE
Web Nov 25, 2015 Roasting the turkey: Preheat the oven to 425°F and thoroughly coat a roasting pan and rack with nonstick spray. In a large bowl, toss together the apple …
From mygourmetconnection.com


HERB-BRINED TURKEY WITH PEAR GRAVY RECIPE | EPICURIOUS
Web Nov 4, 2004 A simple brine and pear gravy make this a must-have for Thanksgiving. ... To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Herb …
From aazhar.us.to


EASY HIGH-HEAT ROAST TURKEY WITH GRAVY - ONCE UPON A CHEF
Web Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside. …
From onceuponachef.com


SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY RECIPE | EPICURIOUS
Web Oct 20, 2006 This is the ultimate turkey lover's turkey no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, …
From aazhar.us.to


PIONEER WOMAN REE DRUMMOND'S BRINED, ROASTED THANKSGIVING …
Web Oct 18, 2021 Roast turkey 10 minutes per pound (for a 20-lb turkey, roast about 3 hours, 20 minutes). Meanwhile, make rosemary-citrus butter: Combine butter, orange zest, and …
From parade.com


DRY-BRINED ROAST TURKEY RECIPE | BON APPéTIT
Web Oct 16, 2017 Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all …
From bonappetit.com


JUICY ROAST TURKEY | RECIPETIN EATS
Web Nov 14, 2018 Roast turkey 45 minutes. Mix remaining butter with garlic and herbs. Brush turkey generously with butter. Roast turkey for a further 30 minutes or until a) the …
From recipetineats.com


TURKEY BRINE RECIPE | BRINED TURKEY | ROASTED TURKEY
Web A juicy and tender herb roast turkey recipe perfect for the best Friendsgiving celebration! It's quick brined for only 4 hours (no need to brine overnight) and slathered in fresh herb …
From pinterest.ca


BRINED AND ROASTED TURKEY WITH GRAVY RECIPE | RECIPES.NET
Web Dec 19, 2022 Pour four 32-ounce cartons of low-sodium chicken broth into a large stockpot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce the …
From recipes.net


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