Savory Honey-Brined Roasted Turkey with Velvety Cream Gravy
Elevate your holiday feast with this Savory Honey-Brined Roasted Turkey, a showstopper that promises tender, juicy meat infused with a delightful blend of honey and herbs. Brining the turkey not only enhances the flavor but also retains moisture, resulting in a succulent bird that melts in your mouth. Paired with a rich and creamy gravy made from the pan drippings and turkey giblets, this recipe creates a memorable meal perfect for gatherings. Prepare ahead of time for the best results and impress your guests with a holiday classic they won't soon forget.
16
Servings
N/A
Calories
20
Ingredients
Ingredients
Turkey
19-20 lbs (neck, heart, and gizzard reserved for gravy)
Water
8 quarts
Coarse Salt
2 cups
Honey
1 cup
Fresh Thyme
2 bunches
Garlic Cloves
8 cloves (peeled)
Coarsely Cracked Black Pepper
2 tablespoons
Lemons
2 (halved)
Olive Oil
2 tablespoons
Reduced-Sodium Chicken Broth
5 cups (about)
Turkey Giblets
1 (neck, heart, and gizzard)
Water (for gravy)
6 cups
Canned Reduced-Sodium Chicken Broth
3 1/2 cups
Carrots
2 (coarsely chopped)
Onion
1 (halved)
Celery Rib
1 large (chopped)
Bay Leaf
1 small
Butter
5 tablespoons
Flour
5 tablespoons
Whipping Cream
1/4 cup
Instructions
1
The day before cooking, line an extra-large stock pot (about 30-gallon capacity) with a heavy large plastic bag.
2
Rinse the turkey, then place it inside the plastic bag.
3
In a large pot, combine 8 quarts of water, 2 cups of coarse salt, and 1 cup of honey, stirring until the salt and honey are fully dissolved.
4
Add 1 bunch of fresh thyme, the peeled garlic cloves, and coarsely cracked black pepper to the brine mixture.
5
Carefully pour the brine over the turkey, ensuring it is fully submerged. Gather the plastic bag tightly around the turkey and seal it.
6
Refrigerate for at least 12 hours, or up to 18 hours, to allow the brine to penetrate the meat.
7
On the day of cooking, position your oven rack in the bottom third and preheat to 350°F (175°C).
8
Drain the turkey well and discard the brine. Pat it dry inside and out with paper towels.
9
Squeeze the juice from the lemon halves into the main cavity of the turkey, adding the rinds and the remaining bunch of thyme.
10
Tuck the wings beneath the turkey and tie the legs together loosely to maintain its shape.
11
Place the turkey on a rack set in a large roasting pan and rub it all over with 2 tablespoons of olive oil.
12
Roast the turkey for 1 hour, basting with 1 cup of chicken broth halfway through.
13
Continue roasting, basting with 1 cup of chicken broth every 30 minutes, until the turkey is deep brown and a thermometer inserted into the thickest part of the thigh reads 180°F (approx. 2 1/2 hours more).
14
Once cooked, transfer the turkey to a platter and tent loosely with foil. Allow it to rest for 30 minutes before carving.
15
Meanwhile, prepare the gravy by placing the reserved turkey neck, heart, and gizzard from the brined turkey into a large saucepan.
16
Add 6 cups of water, 3 1/2 cups of chicken broth, coarsely chopped carrots, onion, celery, and a bay leaf.
17
Simmer over medium heat until the stock is reduced to about 3 cups, which should take around 2 hours.
18
Strain the stock into a bowl, reserving the turkey neck and giblets. Pull the meat from the neck and chop both the neck meat and giblets.
19
In a heavy saucepan, melt 5 tablespoons of butter over medium heat. Add 5 tablespoons of flour, whisking together for about 2 minutes to form a roux.
20
Gradually whisk in the turkey stock, whipping cream, and up to 1 cup of the reserved turkey pan juices, adjusting to taste for saltiness.
21
Simmer the gravy until it thickens to your desired consistency, about 5 minutes, while whisking occasionally.
22
Add the chopped turkey neck meat and giblets to the gravy and season with freshly cracked pepper to taste.
23
Serve the tender turkey slices drizzled with the velvety cream gravy, and enjoy the bounty of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Savory Honey-Brined Roasted Turkey with Velvety Cream Gravy.
How many people does this turkey recipe serve?
This recipe is designed to serve approximately 16 people.
How long should the turkey be brined?
The turkey should be refrigerated in the brine for at least 12 hours, but no more than 18 hours.
What are the primary ingredients in the brine?
The brine consists of 8 quarts of water, 2 cups of coarse salt, 1 cup of honey, fresh thyme, garlic cloves, and cracked black pepper.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
Where should the oven rack be positioned?
The oven rack should be positioned in the bottom third of the oven.
What is the recommended size for the turkey?
The recipe recommends a turkey weighing between 19 and 20 pounds.
How do I know when the turkey is finished cooking?
The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 180°F.
How often should I baste the turkey?
Baste the turkey once after the first hour, and then every 30 minutes until it reaches the target temperature.
What liquid is used for basting?
The turkey is basted using reduced-sodium chicken broth.
How long should the turkey rest after roasting?
Allow the roasted turkey to rest for 30 minutes before carving to ensure the juices redistribute.
What aromatics are placed inside the turkey cavity?
The cavity is filled with lemon juice, the squeezed lemon rinds, and a bunch of fresh thyme.
What should I do with the turkey wings and legs before roasting?
Tuck the wings beneath the bird and tie the legs together loosely to maintain its shape.
How do you prepare the turkey skin for roasting?
After patting it dry, rub the turkey all over with 2 tablespoons of olive oil.
What turkey parts are used to make the gravy stock?
The gravy stock is made using the reserved turkey neck, heart, and gizzard.
What vegetables are included in the gravy stock?
The stock is prepared with coarsely chopped carrots, onion, and a large celery rib.
How much water and broth are used for the gravy stock?
The stock uses 6 cups of water and 3 1/2 cups of canned reduced-sodium chicken broth.
How long does the gravy stock need to simmer?
It should simmer for about 2 hours until the liquid is reduced to approximately 3 cups.
How do you create the base (roux) for the gravy?
Melt 5 tablespoons of butter and whisk in 5 tablespoons of flour for about 2 minutes over medium heat.
What makes the gravy 'velvety'?
The addition of whipping cream and reserved turkey pan juices provides a rich, velvety texture.
How much whipping cream is added to the gravy?
The recipe calls for 1/4 cup of whipping cream.
Are the giblets included in the final gravy?
Yes, the meat from the neck and the chopped giblets are added to the gravy before serving.
What type of salt is best for the brine?
The recipe specifies using coarse salt for the brining process.
Should the turkey be rinsed after brining?
The recipe instructs to drain the turkey well and pat it dry inside and out, but discarding the brine is the primary step.
What kind of container is suggested for brining?
An extra-large stock pot (about 30-gallon capacity) lined with a heavy large plastic bag is recommended.
How many garlic cloves are used in the brine?
Eight peeled garlic cloves are used in the brine mixture.
Can I use regular chicken broth for basting?
Yes, though the recipe suggests reduced-sodium chicken broth to control the saltiness.
What is the total estimated roasting time?
The turkey roasts for approximately 3 1/2 hours total (1 hour plus an additional 2 1/2 hours).
Should the turkey be covered while roasting?
The recipe does not specify covering during roasting, but suggests tenting with foil while resting.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a holiday classic perfect for gatherings and special occasions.