Gourmet Herb-Brined Roasted Turkey with Rich Pan Gravy
Indulge in the rich flavors of our Gourmet Herb-Brined Roasted Turkey, a show-stopping centerpiece perfect for any festive gathering. First crafted for a memorable Thanksgiving, this recipe brings out the juiciest and most flavorful bird with a meticulous brining process infused with citrus and fresh herbs. Coupled with a rich, savory pan gravy, this turkey is destined to be an unforgettable addition to your holiday menu. Though it requires some attentive preparation, the reward of moist and succulent turkey is beyond comparison.
N/A
Servings
695
Calories
28
Ingredients
Ingredients
Turkey
10-12 lb (whole, brined)
Salt
1 cup (dissolved)
Brown Sugar
1 cup (dissolved)
Oranges
2 (quartered)
Lemons
2 (quartered)
Fresh Thyme
6 sprigs (whole)
Fresh Rosemary
4 sprigs (whole)
Unsalted Butter
4 tablespoons (at room temperature)
Yellow Onion
1 large (cut into 8ths)
Orange
1 large (cut into 8ths)
Celery
1 stalk (cut into 1-inch pieces)
Carrot
1 large (cut into 1-inch pieces)
Bay Leaves
2 (whole)
Fresh Thyme
2 sprigs (whole)
Chicken or Turkey Stock
1 1/2-2 cups (for basting)
Vegetable Oil
1 tablespoon (for turkey broth)
Turkey Neck and Giblets
as reserved (for broth and gravy)
Carrot
1 large (coarsely chopped)
Onion
1 (coarsely chopped)
Celery
1 large (coarsely chopped)
Bay Leaf
1 small (for turkey broth)
Chicken Stock or Broth
3 cups (for turkey broth)
Water
3 cups (combined with broth)
Turkey Broth
4 cups (prepared from giblets)
Dry White Wine
1 cup (for deglazing)
Unsalted Butter
4 tablespoons (for gravy)
All-purpose Flour
1/4 cup (for gravy roux)
Salt & Black Pepper
to taste (for seasoning)
Instructions
1
Remove the neck, giblets, and liver from the turkey cavity and set them aside for the gravy. Rinse the turkey thoroughly inside and out under cold running water.
2
Prepare the brine by dissolving 1 cup of salt and 1 cup of brown sugar in 2 gallons of cold water in a large non-reactive container. Add quartered oranges, lemons, and fresh sprigs of thyme and rosemary for an aromatic infusion.
3
Submerge the turkey in the brine, cover, and refrigerate it for at least 4 hours or up to 24 hours for maximum flavor.
4
Preheat your oven to 325°F (165°C).
5
Remove the turkey from the brine and rinse it under cold water. Pat dry with paper towels. Place the turkey breast side down in a large roasting pan, rubbing it with softened butter, and season lightly with salt and pepper.
6
Stuff the turkey cavity with chunks of onion, orange, celery, carrot, bay leaves, and sprigs of thyme. Tie the drumsticks together with kitchen twine.
7
For the turkey broth, heat vegetable oil in a large saucepan over medium-high heat. Brown the turkey neck, heart, and gizzard. Add coarsely chopped carrot, onion, celery, and a bay leaf, sautéing until soft. Add stock and water, bringing to a boil. Lower the heat and simmer for about 1 hour, introducing the liver in the last 15 minutes.
8
Strain the broth, pressing to extract maximum flavor, and reserve the liquid. Pull meat from the neck and chop giblets to mix into the gravy later.
9
Roast the turkey uncovered for 1 hour, breast side down. Flip the turkey and baste with stock. Continue roasting, basting each hour, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, around 2 3/4 to 3 hours total.
10
Remove from the oven, tent with foil, and let it rest for 20 minutes to allow juices to redistribute.
11
For the gravy, pour turkey drippings into a measuring cup, skimming fat off. Place roasting pan on burners over medium heat, deglazing with pan juices, a cup of turkey broth, and white wine. Transfer the deglazed liquid to a saucepan.
12
In another saucepan, melt butter, then whisk in flour to form a roux. Gradually add the hot stock, whisking to prevent lumps. Simmer until thick, 10 minutes, incorporating neck meat and giblets. Season to taste and serve in a gravy boat with the turkey.
Nutrition Information
46g
Fat
17g
Carbs
42g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is a Gourmet Herb-Brined Roasted Turkey with Rich Pan Gravy, designed as a festive holiday centerpiece.
What size turkey is required?
A turkey weighing between 10 to 12 pounds is recommended for this recipe.
How long should the turkey be brined?
The turkey should be submerged in brine for at least 4 hours, or up to 24 hours for maximum flavor.
What are the ingredients for the brine?
The brine is made from 2 gallons of cold water, 1 cup of salt, 1 cup of brown sugar, quartered oranges, lemons, and fresh sprigs of thyme and rosemary.
What is the recommended oven temperature?
Preheat the oven to 325°F (165°C) for roasting the turkey.
How should the turkey be prepared for roasting after brining?
Rinse the turkey under cold water, pat it dry with paper towels, rub it with softened butter, and season it lightly with salt and pepper.
Should the turkey be roasted breast side up or down?
The turkey should be roasted uncovered for the first hour breast side down, then flipped to finish roasting.
What is used to stuff the turkey cavity?
The cavity is stuffed with chunks of onion, orange, celery, carrot, bay leaves, and sprigs of thyme.
How do I make the turkey broth for the gravy?
Brown the turkey neck, heart, and gizzard in oil, add chopped carrot, onion, celery, and a bay leaf, then simmer with stock and water for one hour.
When is the turkey liver added to the broth?
The liver is introduced into the broth during the last 15 minutes of simmering.
How often should the turkey be basted?
After the first hour of roasting and flipping the bird, you should baste it with stock every hour.
What is the safe internal temperature for the turkey?
The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
How long does the total roasting process take?
The total roasting time is approximately 2 3/4 to 3 hours.
Why must the turkey rest after roasting?
Resting the turkey for 20 minutes allows the juices to redistribute, ensuring the meat stays moist and succulent.
How do I deglaze the roasting pan?
Place the roasting pan on the burners over medium heat and deglaze it with pan juices, a cup of turkey broth, and white wine.
What kind of wine is used in the gravy?
A dry white wine is used to deglaze the pan and add flavor to the gravy.
How do you thicken the gravy?
Melt butter and whisk in flour to form a roux, then gradually add hot stock and simmer until thick.
What are the nutritional details per serving?
Each serving contains 695 calories, 46g of fat, 17g of carbohydrates, and 42g of protein.
What herbs are used in this recipe?
The recipe uses fresh thyme, fresh rosemary, and bay leaves.
What citrus fruits are used?
Both oranges and lemons are used in the brining process and the turkey stuffing.
How many ingredients are in this recipe?
There are a total of 28 ingredients used in this turkey and gravy recipe.
What type of stock can be used for basting?
You can use either chicken or turkey stock for basting the bird.
How are the drumsticks secured?
The drumsticks are tied together using kitchen twine before the turkey is placed in the oven.
What do I do with the meat from the neck?
Pull the meat from the neck and chop the giblets to mix into the final gravy.
Is the turkey roasted covered or uncovered?
The turkey is roasted uncovered but is tented with foil after removal from the oven while it rests.
What is the first step in the instructions?
The first step is to remove the neck, giblets, and liver from the turkey cavity and rinse the bird thoroughly.
What equipment is needed to prepare the gravy roux?
You will need a saucepan and a whisk to properly incorporate the flour into the butter and stock.
How much salt is used in the brine?
One cup of salt is dissolved into the brining liquid.
What kind of container is needed for brining?
A large non-reactive container is required to hold the turkey and 2 gallons of liquid.
Which tags are associated with this recipe?
Tags include thanksgiving, turkey, roasted, brined, gravy, holiday, festive, main course, poultry, and family dinner.