Dry Brined Turkey With Sheet Pan Gravy Recipes

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DRY-BRINED TURKEY WITH SHEET-PAN GRAVY



Dry-Brined Turkey With Sheet-Pan Gravy image

For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It's roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They're excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 16

1 bunch fresh thyme
1 (12- to 14-pound) turkey
1/3 cup kosher salt
1/3 cup light brown sugar
2 tablespoons coarsely ground black pepper
4 to 5 medium red onions, quartered
3 lemons, halved crosswise
2 heads garlic, halved crosswise
1/3 cup olive oil
6 tablespoons unsalted butter
3 cups Cheater's Turkey Stock (see recipe), or low-sodium chicken, turkey or vegetable broth, plus more as needed
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 tablespoons low-sodium soy sauce, plus more to taste
2 tablespoons apple cider vinegar or white wine vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • 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 blend well.
  • Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.) Make sure the giblets (the bagged heart, kidneys and liver, and the neck) are removed from the cavity. Using paper towels, pat the turkey dry on all sides. Sprinkle with the salt mixture, making sure to distribute the seasoning evenly to all the bits and parts.
  • Refrigerate turkey, uncovered, for 8 to 24 hours - the longer, the better.
  • Heat oven to 325 degrees.
  • Remove turkey from the fridge, and transfer it to another clean rimmed baking sheet (discard any liquid that has accumulated on the first baking sheet). Stuff turkey with remaining bunch of thyme, a few of the quartered onions and half of the lemons and garlic. Scatter remaining onion quarters, lemons and garlic around the turkey.
  • Combine olive oil and 6 tablespoons butter in a small pot over medium heat until butter is melted. Pour half of the mixture over the turkey and onions. Toss the onions lightly to evenly coat; season everything with salt and pepper.
  • Roast, rotating the baking sheet every hour or so, until the turkey has reached 160 degrees when a thermometer is inserted in the deepest part of the thigh, 2 1/2 to 3 hours. The turkey will be cooked through and tender, and the skin will be brown, but you can and should get it browner.
  • Increase temperature to 425 degrees. Pour remaining butter mixture over the turkey (warm it slightly if solidified) and continue to cook until the internal temperature reaches 165 degrees and the skin is very deeply browned all over, 20 to 25 minutes. It's O.K. if the internal temperature is just shy of 165 degrees, it will come to temperature as it rests. (If you find the skin is browning too quickly, especially on the top at the breast, feel free to place a sheet of foil over the breast.)
  • Remove turkey from the oven and let rest on the baking sheet for 30 minutes (and upward of 45 minutes). Tip the turkey, cavity-side down, making sure the aromatics stay inside the cavity and letting any juices run out onto the rimmed baking sheet. (This is what we will use to make our gravy.)
  • Transfer the roasted onions, lemons and garlic to another dish and set aside. Transfer the turkey to a cutting board and let it continue to rest while you make the gravy.
  • Make the gravy: Pour about 1 cup Cheater's Turkey Stock or chicken broth onto the baking sheet. Using a spatula (a fish spatula is great for this), scrape up the bits from the turkey drippings, just like you're deglazing a skillet after searing a piece of meat.
  • Carefully pour the contents of the baking sheet into a large measuring cup or other spouted vessel. Add remaining stock until you have 4 cups of liquid; you may need more or less stock depending on how juicy the bird was.
  • Melt 6 tablespoons butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is sizzling furiously and well toasted, about the color of a graham cracker, 4 to 6 minutes. (The mixture will be thick at first but will thin as the flour cooks.)
  • Slowly whisk in fortified stock mixture, about 1/2 cup at a time, letting it bubble, thicken and incorporate completely between additions until all of it has been added.
  • Add soy sauce and vinegar, and season with salt and pepper. Continue simmering until gravy is at your desired viscosity and the flavors have all melded together, 5 to 8 minutes. Add more soy sauce if you feel like it needs more depth of flavor, vinegar if you want more acidity, and salt and pepper for seasoning. Remove from heat and set aside until ready to serve.
  • To serve, carve the turkey and arrange on a large platter (or two of your largest plates) with the onions, lemons and garlic. Reheat the gravy until it's very hot and transfer to two gravy boats (glass measuring cups or coffee mugs work well if you do not own a gravy boat) and serve alongside.

DRY-BRINED TURKEY BREAST WITH GRAVY



Dry-Brined Turkey Breast with Gravy image

After trying this dry-brining method, you'll never prepare turkey breast any other way. The secret to the method is skipping the liquid in favor of seasonings and salt, which make this centerpiece dish incredibly tender, juicy and flavorful. Making gravy in the same skillet where you sear the turkey breast guarantees an equally delicious final touch!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

1 bone-in skin-on half turkey breast (2 to 3 lb), thawed if frozen
1 tablespoon chopped fresh thyme leaves
3 cloves garlic, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
4 tablespoons butter
1 cup chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan.
  • In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.
  • Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Cook turkey breast skin side down 1 to 3 minutes or until browned; turn and cook 30 to 60 seconds longer or until browned. Remove from heat. Reserve skillet and drippings.
  • Place turkey skin side up on rack in pan. Roast uncovered 55 minutes to 1 hour 20 minutes or until thermometer inserted in thickest part of breast reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
  • Meanwhile, add remaining 2 tablespoons butter to drippings in skillet; melt over medium-high heat. Add onions, carrot and celery; cook 6 to 8 minutes or until softened. Stir in flour; cook 1 to 2 minutes longer or until thickened. Stir in broth; heat to boiling, stirring frequently. Boil and stir 2 to 4 minutes or until thickened. Strain; season with salt and pepper to taste; serve with turkey.

Nutrition Facts : Calories 340, Carbohydrate 8 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 0 g, TransFat 1/2 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.

DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER



Dry-Brined Turkey With Classic Herb Butter image

Provided by Food Network Kitchen

Time 3h

Number Of Ingredients 10

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon ground cloves

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
  • Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

DRY-BRINED TURKEY



Dry-Brined Turkey image

This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 9

1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
Kosher salt
1 tablespoon black pepper
10 sprigs fresh thyme
1/2 bunch flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
1/2 cup unsalted butter, softened
2 cups white wine (see tip)

Steps:

  • Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
  • Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
  • Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
  • Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
  • Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
  • When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
  • When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
  • Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED DRY-BRINED TURKEY



Roasted Dry-Brined Turkey image

A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 14

Coarse salt and freshly ground pepper
14 dried bay leaves, 10 crushed, 4 left whole
1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
1 cup dry white wine, such as Sauvignon Blanc
Leek-Celery Root Stuffing
1 cup water, plus more if needed
Pan drippings, reserved from turkey
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup all-purpose flour
Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
1 ounce (2 tablespoons) unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
  • Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
  • Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
  • Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
  • Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
  • Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
  • Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
  • To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
  • Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
  • Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.

LEMON, GARLIC AND HERB DRY-BRINED TURKEY



Lemon, Garlic and Herb Dry-Brined Turkey image

Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 12

Number Of Ingredients 10

3 tablespoons kosher salt
5 cloves garlic, very finely chopped
1 tablespoon chopped fresh thyme leaves
1 teaspoon finely grated fresh lemon peel
1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
4 tablespoons butter, melted
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon pepper
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)

Steps:

  • In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
  • Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
  • Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
  • While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
  • Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.

Nutrition Facts : Calories 470, Carbohydrate 3 g, Cholesterol 200 mg, Fat 1 1/2, Fiber 0 g, Protein 61 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 0 g, TransFat 1/2 g

BRINED ROAST TURKEY WITH PAN GRAVY



Brined Roast Turkey With Pan Gravy image

This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!

Provided by Cucina Casalingo

Categories     Whole Turkey

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 36

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 lb kosher salt
24 ounces honey
24 ounces maple syrup
1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
1/2 cup butter, at room temperature
2 teaspoons garlic, chopped
1 teaspoon fresh rosemary leaf, chopped
2 teaspoons fresh sage leaves, chopped
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sage sprigs
olive oil, for drizzling
1 cup carrot, cubed
1 cup celery, cubed
1 cup onion, cubed
1/2 cup white wine
1/2 cup madeira wine
1 sprig thyme
2 sprigs parsley
2 ounces butter, mixed with
2 ounces flour, until it forms a soft dough (Beurre manie)
salt and pepper
turkey giblets, and neck, from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup onion, roughly chopped
1/2 cup celery, roughly chopped
2 sprigs rosemary
5 peppercorns
water, to cover

Steps:

  • Brine:.
  • 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 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
  • Turkey:.
  • 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 ½ hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
  • 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.
  • Turkey stock:.
  • 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 20 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorn.
  • Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, 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.
  • * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
  • **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.

Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8

More about "dry brined turkey with sheet pan gravy recipes"

DRY-BRINED TURKEY AND GRAVY - RACHAEL RAY IN SEASON
dry-brined-turkey-and-gravy-rachael-ray-in-season image
2014-09-25 Step 1. In a medium bowl, stir the seasonings into the softened butter. Advertisement. Step 2. Place the turkey on a rimmed baking sheet. …
From rachaelraymag.com
Category Thanksgiving
Total Time 30 mins
  • Place the turkey on a rimmed baking sheet. Remove the neck and giblets from the cavity (reserve for stock; see Make Turkey Stock below). Starting at the neck end, carefully slide your fingers under the skin, separating it from the breast and thigh meat. Use your fingers to spread the butter mixture under the skin. Sprinkle a big pinch of salt in the cavity, then rub the remaining salt over the entire bird on top of the skin. Refrigerate, breast side up and uncovered, 24 hours. (The skin will become taut, which means the dry brine is working.) Can be made 2 to 3 days ahead and kept refrigerated, covered, then uncovered for the last 24 hours.
  • Let the turkey stand at room temperature 1 hour. Position a rack in the lower third of the oven; preheat to 425°. Place the turkey, breast side up, on a rack in a roasting pan, then use paper towels to pat the turkey dry. Stuff the cavity with desired seasonings. Tie the legs together with a piece of kitchen twine. Rub the EVOO evenly over the skin.
  • Cover ends of drumsticks with foil. Roast the turkey 30 minutes. Reduce the oven temperature to 350° and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh, not touching bone, registers 155° (the temperature will rise about 10° as it rests), 2 to 2 1/4 hours longer. Using a spatula and tongs (see Lifting the Turkey below), tilt the turkey to drain any juices from the cavity into the pan. Transfer the turkey to a cutting board; tent with foil and let rest 30 minutes.


DRY-BRINED TURKEY AND PAN GRAVY | OREGONIAN RECIPES
dry-brined-turkey-and-pan-gravy-oregonian image
2013-11-18 Place the turkey on a large carving board or platter and tent with foil. Allow the turkey to rest for 40 minutes. Meanwhile, make the gravy. Pour the drippings into a fat separator or glass measuring cup and pour or spoon off …
From recipes.oregonlive.com


BRINED DIJON TURKEY WITH PAN GRAVY | RACHAEL RAY IN SEASON
Let cool, then strain; skim and discard the fat. Step 3. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment. Remove the turkey parts from the brine, rinse well and pat dry; transfer to the prepared baking sheet. In a small bowl, mash together the butter and mustard. Using a butter knife, spread evenly on the turkey parts.
From rachaelraymag.com


EASY BRINED TURKEY WITH CREAM GRAVY - GREATIST
2021-10-16 While whisking continuously, slowly add 2 cups of the stock or broth. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. If it ...
From greatist.com


DRYBRINED TURKEY WITH SHEETPAN GRAVY RECIPE NYT COOKING
Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They’re excellent served alongside the ...
From cooking.rowebots.buzz


FRESH HERB DRY BRINED TURKEY & GRAVY - ZENBELLY.COM
2016-11-12 GRAVY. In a large sauce pan over medium-low heat, melt the butter. Add the cassava flour and whisk to combine. Cook over low heat for about 10 minutes, or until it’s the color of light caramel, whisking often. Pour in the wine and turn the heat to medium-high. Simmer for 2 minutes or so, to cook off the alcohol.
From zenbelly.com


DRY BRINE TURKEY - CTV
Preheat oven to 325 degrees Fahrenheit. The following day, remove turkey from fridge. Stuff cavity with several sprigs of fresh herbs. Drizzle with olive oil to allow herbs to stick. Combine the paprika and chopped herbs together and sprinkle over entire surface of turkey.
From more.ctv.ca


HOW TO DRY BRINE A TURKEY, STEP BY STEP | EPICURIOUS
2021-10-25 Whisk the sugar, aromatics, and your measured amount of salt together in a small bowl, then sprinkle the salt mixture all over your soon-to-be bronzed-and-beautiful Thanksgiving turkey. Be sure to ...
From epicurious.com


ROASTED BRINED TURKEY WITH PAN GRAVY RECIPE
2015-11-25 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 chunks, onion, celery, garlic, sage, thyme and rosemary. Remove the turkey from the brine and discard the brining liquid.
From mygourmetconnection.com


DRY BRINED TURKEY | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Refrigerate uncovered for 24 hours. Preheat oven to 325 F and place oven rack in the lower third position. Rinse turkey well of all salt and dry thoroughly with paper towels. Place a roasting rack into a large roasting pan; add sliced onion, carrot, celery and water. Smear softened butter all over the turkey and sprinkle lightly with kosher ...
From tastykitchen.com


ROASTED DRY-BRINED TURKEY WITH PAN GRAVY RECIPE - FLAVORITE
Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 …
From flavorite.net


DRY-BRINED ROASTED TURKEY WITH MAKE AHEAD GRAVY BY …
Remove rack with the turkey from sheet pan and drain off any liquid that has collected on the pan. Wash and dry pan, then line with tin foil. Scatter the onion, carrots, celery and thyme over the sheet pan, then add the rack with the turkey back on top. Allow to sit at room temp for about 40 minutes, then tuck the wings back behind the bird and ...
From thefeedfeed.com


BRINE FOR A TURKEY RECIPE - THERESCIPES.INFO
Simple 5% wet turkey brine Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested Put all the ingredients in a pan and add 1 litre of water. Bring to a simmer and stir to dissolve the sugar and salt. Add 1 litre cold water and leave the brine to cool completely. Top turkey dry brine recipes
From therecipes.info


DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY - SOBEYS …
Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr. Step 2. Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary ...
From sobeys.com


SHEET-PAN TURKEY AND GRAVY RECIPE | BON APPéTIT
2021-10-19 Step 8. Melt remaining ½ cup butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Gradually pour in ...
From bonappetit.com


BUTTERMILK BRINED ROAST TURKEY WITH GRAVY - POP KITCHEN
2017-11-11 ROASTING: Set the oven to 450 F/230 C/8 gas. Line a large jelly roll pan or half sheet pan with tin foil and top with chopped carrots, onions, celery and bay leaves. Place a baking rack over top of the vegetables and place the turkey on top.
From popkitchenblog.com


TRY THIS DRY-BRINED TURKEY WITH GRAVY FOR THE PERFECT ... - CAMILA …
2021-11-24 Uncovered and allow 1 hour for the turkey to come to room temperature before roasting. Preheat the oven & Prepare the Butter mixture: Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small saucepan. Add the zest and juice of 1 lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
From camilamade.com


HOW TO DRY BRINE AND ROAST A TURKEY PERFECTLY - CHEF DENNIS
2019-11-13 Prep and Dry Brining. Mix the dry brine ingredients together in a small bowl and set aside. Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for another use. Remove or discard any plastic or …
From askchefdennis.com


DRY BRINE TURKEY (FOOLPROOF METHOD!) | VALERIE'S KITCHEN
2018-11-14 Roasting the Dry Brined Turkey. Roast the turkey at 325 degrees F for about 12 to 15 minutes per pound, to an internal temperature of 165 degrees F when measured in the thickest part of the thigh. Brined turkeys can have a tendency to cook a bit faster so watch it closely towards the end of the cooking time.
From fromvalerieskitchen.com


HOW TO DRY BRINE A TURKEY | ALLRECIPES
2021-09-10 1. Mix the dry brine together. Mix the salt, sugar, pepper, and herbs together in a small bowl. Credit: Sara Tane. 2. Prep the turkey. Remove the turkey from the packaging. Remove the giblets and neck from the cavity and discard or save for turkey gravy. Use a paper towel to pat the outside of the turkey dry.
From allrecipes.com


DRY BRINED TURKEY WITH SHEET PAN GRAVY FOOD- WIKIFOODHUB
1 bunch fresh thyme: 1 (12- to 14-pound) turkey: 1/3 cup kosher salt: 1/3 cup light brown sugar: 2 tablespoons coarsely ground black pepper: 4 to 5 medium red onions, quartered
From wikifoodhub.com


DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY - FOODLAND
Step 1. Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr. Step 2. Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the ...
From foodland.ca


DRY-BRINED HERB-ROASTED TURKEY WITH ULTIMATE GO-TO GRAVY | JEFF …
2021-11-22 While the turkey rests, make the gravy. In a medium saucepan over medium-low heat, melt the butter until the foaming subsides, about 2 minutes. Add the flour and whisk until smooth. Increase the heat to medium and lightly simmer until golden brown, 5 to 7 minutes. Slowly add the stock while whisking vigorously.
From rachaelrayshow.com


HOW TO DRY BRINE A TURKEY: BEST RECIPE FOR JUICY HOLIDAY TURKEY!
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 over the inside and outside of the turkey. Refrigerate for 24-72 hours, uncovered.
From wholefully.com


HOW TO MAKE PERFECT GRAVY FROM A BRINED TURKEY - LOVE AND OLIVE …
2019-11-07 Arrange chicken wings and turkey giblets on baking sheet in a single layer. Bake for about 45 minutes or until wings are golden brown and crispy. Heat olive oil in a large stock pot over medium-high heat. Add onion, carrot, celery and garlic and sauté until softened and fragrant, about 5 to 7 minutes.
From loveandoliveoil.com


DRY-BRINED TURKEY WITH ULTIMATE GET-AHEAD GRAVY RECIPE
2021-12-16 Add the salt and grind until fine. Put turkey into a large roasting tin and rub all over with the salt mixture, including a little inside the cavity and …
From goodhousekeeping.com


DRY-BRINED TURKEY - RECIPES
2022-03-20 At least 8 hours before the cook, remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
From appliance.recipes


DRY BRINE TURKEY - EAZY PEAZY MEALS - EASY PEASY MEALS
2021-11-04 In a small bowl, mix ½ the butter with ½ the parsley, finely chopped and the black pepper. Gently lift the skin of the turkey, and use a spoon to insert the herbed butter under the skin, use hands to press it around. Then take remaining butter and rub it all over the exterior of the turkey, specifically onto the thigh meat and breasts.
From eazypeazymealz.com


DRY-BRINED ROASTED TURKEY - COMPLETELY DELICIOUS
2019-11-11 Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven. Leave the turkey on the wire rack and sheet pan. Rub the butter all over the turkey and stuff the cavity with the onion, lemon, and …
From completelydelicious.com


DRY-BRINE THANKSGIVING TURKEY - THE DEFINED DISH
2021-11-08 Pat dry your turkey. Place a roasting rack on a sheet pan and place the turkey on top of the rack. Rub the dry rub all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours. Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting. Meanwhile, preheat the oven to 425°F.
From thedefineddish.com


DRY-BRINED TURKEY WITH SHEET-PAN GRAVY RECIPE
Nov 12, 2019 - For those who want to let the side dishes do the talking, this is the bird for you Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs a…
From pinterest.com


BRINED AND ROASTED TURKEY WITH PAN GRAVY RECIPE
2010-09-28 Preheat oven to 450°F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs. Tent turkey with foil …
From countryliving.com


HERB & BROWN SUGAR DRY-BRINED TURKEY - ONCE UPON A CHEF
2020-11-11 Step-by-Step Instructions. In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
From onceuponachef.com


BRINED SMOKED TURKEY RECIPE - THERESCIPES.INFO
Simple Brined Smoked Turkey Recipe by Barry - Food News new www.foodnewsnews.com. Instructions Preheat Traeger grill to 250 degrees. Rinse turkey inside and out in cool water, pat dry. Place turkey on a rack in a roasting pan. Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
From therecipes.info


THE BEST TURKEY DRY BRINE RECIPE - HOME, FAMILY, STYLE AND ART IDEAS
2021-04-15 Extensively rub turkey dry with paper towels. Things with the staying heads garlic fifty percents, lemon slice, a press of lemon from continuing to be slice, herbs and a drizzle of olive oil. 6. Smoked Turkey Garlic Herb Dry Brine. Best Turkey Dry Brine Recipe. from Smoked Turkey Garlic Herb Dry Brine.
From thecluttered.com


HOW TO DRY BRINE A TURKEY - KITCHN
2019-12-06 For quicker thawing, place the turkey in a cold water bath and change the water every 30 minutes until it’s thawed. Whole or cut-up turkeys can be brined. It doesn’t matter if you have a whole turkey, a bone-in turkey breast or a spatchcocked (or butterflied) turkey, the brining process is the same. In our photos below, we’re showing how ...
From thekitchn.com


DRY BRINE TURKEY RECIPE | LEITE'S CULINARIA
2021-11-16 Brush the turkey all over with the oil. Roast until a thermometer inserted into the thickest part of the thigh reads 175°F (80°C), 3 to 3 1/2 hours. Transfer the turkey to a carving board and tent loosely with foil. Let rest at least 30 minutes and as …
From leitesculinaria.com


DRY-BRINED TURKEY WITH SHEET-PAN GRAVY - ALISON ROMAN
2021-11-05 Directions. 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 blend well. Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.)
From alisoneroman.com


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Top Asked Questions

How do you brine a Turkey?
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. Mix salt, brown sugar, and paprika in a medium bowl to combine. Pat dry brine all over sides and in cavity of turkey, working into any crevices. Chill turkey, uncovered, at least 24 hours and up to 2 days.
How to cook a Turkey in the oven with gravy?
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.
Can you use brined Turkey for gravy?
I love brined turkeys—they are always incredibly moist, flavorful and juicy. But most gravy recipes out there use the pan drippings, which in the case of brined turkeys can make your gravy unbearably salty if you’re not careful. That doesn’t mean you have to choose between a moist and juicy bird or a robustly flavorful gravy.
How do you cook a turkey breast without drying it out?
Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan. In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.

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